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This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, may be used, but it will produce drier, slightly less sweet results. Our preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, chopped fine (see note)
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs, separated
pinch table salt
1/3 cup packed (about 2 1/2 ounces) light brown sugar, crumbled with fingers to remove lumps
Middle Layer
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine (see note)
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt
Top Layer
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips (see note)
1 1/2 cups cold heavy cream
Shaved chocolate or cocoa powder for serving, optional (see note)
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1st Keep
 Becki
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