Black Tie Mousse Cake

I finally did it: I got my Olive Garden black tie mousse cake imitation recipe "perfect." Perfect being defined as How I want it. Cake-y brownie, cream cheese mousse, custard, dark chocolate ganache, chocolate whipped cream and mini chocolate chips. It takes an afternoon to make, so its a bit of an investment of time.

Olive Garden Black Tie Mousse Cake

Servings: 16

approx 608 calories/443 fat calories/49 grams of fat

---Bottom Layer---

1 box Chocolate brownie mix

---Second Layer---

1 teaspoon Unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

4 ounces chocolate chips (2/3 cup)

6 ounces cream cheese, cubed

3/4 cup heavy cream

1/2 teaspoon granulated sugar

---Third Layer--- (I doubled this layer from the original, Kyle thinks its too much but I like it. Plus I couldn't figure how to do 1.5 times 3 egg yolks)

6 egg yolks

1/2 cup sugar

6 tablespoons flour, sifted

2 teaspoons Unflavored gelatin

3 – 3 1/2 cups heavy cream

2 teaspoon vanilla extract

---Fourth Layer---

1 cup heavy cream

1 1/2 tablespoons butter

12 ounces chocolate chips (2 cups)

---Fifth Layer---

1/2 cup heavy cream

1 tablespoons sugar

1/4 teaspoon vanilla

1/4 cup Mini chocolate chips

Directions:

1. Bottom Layer: Prepare brownies according to the box, making them more cakey by doubling the water. Bake about 1/2 of the batter in a springform cheesecake pan (for the cake) and the rest in an 8x8 for approximately 20-25 minutes. Since you're splitting the recipe you will have to check it frequently near the end to make sure it is done (knife in the middle comes out almost clean). You won't be using the 8x8 brownies so go ahead and enjoy them. Don't remove the springform collar because it will shape the rest of the layers.

2. Second Layer: Melt cream cheese in a double boiler. While its melting, melt chocolate chips in a microwave safe bowl (approx 2 minutes on high). Stir chocolate chips until smooth, add into melted cream cheese. 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.

3. 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 back into the pan. Continue to cook until custard begins to thicken. Not too thick or it might go grainy. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.

4. 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 (about 1/2) and using a spatula spread it evenly across the top and sides of cake. Freeze while finishing last layer.

5. Fifth Layer: Whip heavy cream, sugar, and vanilla until stiff peaks. Fold in remaining ganache. Pipe onto top of cake in decorative border. Sprinkle on mini chocolate chips. Freeze or refrigerate. If left in the freezer all night it becomes solid as a rock so you might need to defrost it in the fridge before you can eat it.