Chocolate Layer Mousse Cake with Cognac and Bittersweet Chocolate Curls recipes

Ingredients

• 1 1/4 cups unbleached all purpose flour
• 1 cup Dutch process cocoa – sifted
• 2 teaspoons baking powder
• 2 pinches sea salt
• 8 large eggs – at room temperature
• 1 1/2 cups organic sugar
• 4 tablespoons unsalted butter – melted and slightly cooled
• 1 cup strong coffee – cooled to room temperature
• 1/3 cup Cognac
• 2 – 9” round non-stick cake molds – lightly buttered and floured
• 9 oz (255gr) milk chocolate – coarsely chopped
• 1 1/2 cups heavy cream
• 1 tablespoon chocolate liqueur
• 1 teaspoon pure vanilla extract
• 12 oz (340gr) white chocolate – coarsely chopped
• 1 1/2 cups heavy cream
• 2 oz (57gr) bittersweet chocolate, as garnish

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