Recipe: Tuxedo Truffle Torte with White Chocolate Mousse and White and Dark Chocolate Ganache (NOT Target's) - updated 03-11-17

TUXEDO TRUFFLE TORTE

FOR THE CAKE:
3/4 lb unsalted butter; cut into 12 (1-ounce) pieces (1/2 piece melted)
1 1/2 lb semisweet chocolate; broken-into 1/2 ounce pieces
4 large eggs
4 large egg yolks
FOR THE WHITE CHOCOLATE MOUSSE:
6 oz white chocolate; broken into 1/2 ounce pieces
2 tbsp water
1 tbsp Myers's dark rum
1/2 cup heavy (whipping) cream
FOR THE WHITE CHOCOLATE GANACHE:
3/4 cup heavy (whipping) cream
1 tbsp unsalted butter
12 oz white chocolate; broken into 1/2 ounce pieces
FOR THE DARK CHOCOLATE GANACHE:
3/4 cup heavy (whipping) cream
1 tbsp unsalted butter
9 oz semisweet chocolate; broken into 1/2 ounce pieces

HOW TO PREPARE THE CAKE:
Preheat the oven to 300 degrees Fahrenheit. Lightly coat the insides of a 9 by 3-inch springform pan with the melted butter. Set aside.

Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 1 1/2 pounds semisweet chocolate and the remaining butter in the top half of the double boiler. Tightly cover the top with plastic wrap. Allow to heat for 15 minutes. Remove from the heat and stir until smooth. Transfer the chocolate to a 5-quart stainless steel bowl, using a rubber spatula to remove all the chocolate from the double boiler. Keep at room temperature until needed.

Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 4 eggs and 4 egg yolks in the top half of the double boiler. Whisk the eggs until they reach a temperature of 110 degrees Fahrenheit, about 2 to 3 minutes. Transfer the heated eggs to the bowl of an electric mixer fitted with a balloon whip. Whisk on high until the eggs become light and pale in color, about 6 to 7 minute. Remove the bowl from the mixer.

Using a rubber spatula, gently fold one third of the eggs into the melted chocolate. Add the remaining eggs and fold together gently, but thoroughly. Pour the batter into the prepared springform pan.

Place the springform pan onto a baking sheet on the center rack in the preheated oven. Bake for 1 hour 10 minutes to 1 hour 15 minutes, until the internal temperature of the cake reaches 170 degrees Fahrenheit. Remove the truffle cake from the oven and allow to cool in the pan for 45 minutes.

Before releasing the cake from the springform pan, use your fingertips to press down gently on the outside edges of the cake (to create as flat a surface as possible.) Remove the sides (but not the bottom) of the springform pan and refrigerate the cake until needed, for at least 1 hour.

HOW TO PREPARE THE WHITE CHOCOLATE MOUSSE:
(This may be done while the truffle cake is baking.)
Heat 1 inch of water in the bottom half of a double boiler over low heat. When the water is hot (do not allow to simmer), place 6 ounces of white chocolate, 2 Tablespoons of water, and 1 Tablespoon of rum in the top half of the double boiler. Using a rubber spatula, constantly stir the white chocolate, water, and rum until the chocolate has melted and the mixture is smooth, about 5 to 6 minutes. Remove from the heat and set aside.

Using a hand-held whisk, whip 1/2 cup heavy cream in a well-chilled 3-quart stainless steel bowl until stiff. Vigorously whisk one third of the whipped cream into the melted white chocolate (continue to whisk until smooth and thoroughly combined). Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold all until smooth. tightly cover the top of the bowl with plastic wrap and refrigerate until needed, for at least 45 minutes.

TO PREPARE THE WHITE CHOCOLATE GANACHE:
Heat 3⁄4 cup heavy cream and 1 tablespoon of the butter in a 1 1⁄2-quart saucepan over medium high heat. Bring to a boil. Place 12 ounces white chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Set aside until needed.

To PREPARE THE DARK CHOCOLATE GANACHE:
Heat 3⁄4 cup heavy cream and 1 tablespoon of butter in a 1 1⁄2-quart saucepan over medium high heat. Bring to a boil. Place 9 ounces semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Set aside until needed, no less than 30 minutes.

TO ASSEMBLE THE CAKE (see notes below)

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A Note From Betsy at Recipelink.com:

Thank you for posting this recipe Halyna. I think the recipe is from Desserts to Die for by by Marcel Desaulniers, but I don't have a copy of the book to check it. If anyone does, please let us know.

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TO ASSEMBLE THE CAKE:*
Remove the cake from the refrigerator. Using a cake spatula spread the white chocolate mousse evenly over the top and sides of the cake. Place in the freezer for 1 hour.

Reserve and refrigerate 1 cup white chocolate ganache. Pour the remaining amount of white chocolate ganache over the top of the truffle cake. Use a cake spatula to spread the ganache evenly over the top and sides of the cake. Refrigerate the cake for 30 minutes.

Fill a pastry bag fitted wit ha medium star tip with the reserved white chocolate ganache. Fill another pastry bag fitted with a medium star tip with the dark chocolate ganache.

Score the top of the cake with two parallel lines 1-inch from the edge of one side of the cake and 1 1/2-inches apart. Score a third line, intersecting the previous two, across the bottom third of the cake. Pipe white chocolate stars (each star touching the other) along the scored lines. Refrigerate the cake for 10 minutes. Pipe dark chocolate stars over the remaining areas on the top of the cake. Refrigerate the cake for at least 1 hour before cutting and serving.

TO SERVE:
Heat the blade of the serrated slicer under hot running water and wipe the blade dry before cutting each slice. Allow the slices to stand at room temperature for 15 to 20 minutes before serving.

*When assembling the Tuxedo Truffle Torte, you can use the White Chocolate Mousse in place of the Tuxedo Cake's Whipped Cream Frosting and the White and Dark Chocolate Ganaches in place of the Chocolate Glaze during assembly, layering the white and dark as you remember on the original cake.