When I saw the picture for this cake in the Nov/Dec 2009 issue of Cook's Illustrated I knew I had to make it. Visually, it just looked so stunning. And I know several choco-holics whom I'm sure will have no trouble being my taste testers. The base layer is flourless chocolate cake, the middle layer is a dark chocolate mousse and the top layer is white chocolate mousse.
I used a 72% dark chocolate for the base and middle layers. Next time I think I'll use a more sweet chocolate, maybe 60% cocoa. I haven't really tasted the cake but I'm afraid it might be too bitter for some since there's not a lot of sugar in the cake itself. Hopefully the sweetness of the top white chocolate layer will compensate. The preparation itself was really straightforward. Just required a bit of time since you have to wait for each layer to cool and chill completely before adding the next layer.
Another great thing about this cake is that it's naturally gluten-free . One of my friends is gluten intolerant and it can be difficult to find desserts that don't have flour, but still taste good. Luckily, with this cake you don't even have to worry since there's not a speck of flour to speak of!