Chocolate Mousse Cake

Here is an extremely satisfying chocolate dessert. It is high in fat and protein (whole food sources), but low in sugar and it uses no flour.

Compliments: Modified from www.annies-eats.com
Ingredients:
For the bottom layer:
6 tablespoons butter
7 ounces bittersweet chocolate (or 3/4 cup semi-sweet chocolate chips)
1 1/2 teaspoon vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup brown sugar, packed

For the middle layer:
2 tablespoons cocoa powder
5 tablespoons hot water
7 ounces bittersweet chocolate (or 3/4 cup semi-sweet chocolate chips)
1 1/2 cup heavy cream
1 tablespoon raw cane sugar
pinch of salt

For the top layer:
1/2 cup heavy cream
2 tablespoons honey

For garnish: Chocolate curls, cocoa powder or chocolate chips

Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. Center a rack in the oven and preheat to 325 degrees. Combine the butter and chocolate in a a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble the brown sugar into the mixing bowl. Beat until incorporated, about 15 seconds. Continue to beat on high speed until stiff peaks form. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft, about 14-16 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan.

To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. refrigerate for at least 15 minutes while preparing the top layer.

To make the top layer use a clean bowl of a stand mixer fitted with the whisk attachment. Whip the heavy cream and honey at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted. Spoon the whipped cream over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2 1/2 hours. You can top with chocolate curls, powdered cocoa or chocolate chips. Enjoy!