Recipe: Olive Garden Black Tie Mousse Cake #2

Olive Garden Black Tie Mousse Cake #2

Notes: The texture in the chocolate cheesecake is lighter but far easier to eat. So here goes. If you have any problem, let me know.

Bottom Layer
Ordinary cake mix (devil's food)

Second Layer
1 teaspoon Knox unflavored gelatine
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semisweet chocolate, chopped (use chocolate chips)
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar

Third Layer
3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour, sifted
1 teaspoon Knox unflavored gelatine
1 3/4 cups heavy cream
1 teaspoon vanilla extract

Fourth Layer
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semisweet chocolate, chopped

Bottom Layer
Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.

Second Layer
Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.

Third Layer
Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.

Fourth Layer
Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer than room temp) until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. While this is still wet put chocolate chips onto the side of the cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into a cake decorating bag with star tip and place a border on the cake if you like.

NOTE: I think you will be pleased with the taste, I know that the chocolate cheesecake layer is lighter and creamier, but it has grown on me and I actually prefer it over OG's now.