Keto Triple Chocolate Mousse Cake

For the Bottom Layer:

• Preheat your oven to 350 F. Grease a 7″ springform and line the bottom with parchment paper. Prepare a water bath in the oven by filling a large pan with about 1″ of water. Wrap the bottom of the springform pan in two layers of aluminum foil.
• Melt the chocolate on low heat over a double boiler, stirring frequently.
• Place egg whites in a large bowl with the Vanilla and Erythritol. Gradually increase the speed and beat until soft peaks form.
• Using a whisk stir the softened butter into the melted chocolate until it’s combined, then whisk in the egg yolks. Add half of the egg whites into the chocolate mixture and whisk gently, then with a spatula fold in the remaining egg whites.
• Pour the batter into the prepared springform pan, place the pan in the water bath and bake for 20-25 minutes.
• Let the cake cool to room temperature and then refrigerate it for 1 hour before adding the second layer. (you can work ahead and complete the first three steps of the next layer while you are chilling the cake.)

For the second layer:

• In a small bowl, dissolve the gelatin in the hot water and set aside.
• In a small saucepan, combine the chocolate and 1/2 cup of the heavy cream. Place over low heat and gently stir just until all of the chocolate has melted, then remove from the heat.
• Whisk the dissolved gelatin into the chocolate mixture. Allow the chocolate to cool to about 80 degrees before proceeding to the next step.
• Add the remaining 1/2 cup of heavy cream to a large bowl. Using an electric mixer, whip the cream until soft peaks form.
• Add about half of the whipped cream to the chocolate mixture and gently whisk until it is well combined. Then, fold in the remaining whipped cream.
• Pour this mixture over the top of the chilled cake. Gently tap the pan on the counter to remove any bubbles. Return to the refrigerator.

For the top layer:

• In a small bowl, dissolve the gelatin in the hot water and set aside.
• In a small saucepan, combine the cacao butter and 1/2 of the heavy cream. Place over low heat and gently stir just until all of the cacao butter has melted, then remove from the heat.
• Whisk the dissolved gelatin into the chocolate mixture. Allow the chocolate to cool to about 80 degrees before proceeding to the next step.
• Add the remaining heavy cream to a large bowl along with the vanilla and the erythritol. Using an electric mixer, whip the cream until soft peaks form.
• Add about half of the whipped cream to the chocolate mixture and gently whisk until it is well combined. Then, fold in the remaining whipped cream.
• Pour this mixture over the top of the chilled cake. Gently tap the pan on the counter to remove any bubbles. Return to the refrigerator.
• Allow the cake to chill for at least 4 hours before serving. When ready to serve, gently run a knife around the edge of the pan, open the lock and lift off the springform pan ring. Garnish with cocoa powder or chocolate shavings if desired.
• The cake should be stored in the fridge and can be frozen for several months.