Chocolate Layered Heaven

This dessert is so amazing and should be enjoyed on only special occasions. Why? All I can say is that too much of a good thing can be bad. I made this recipe the other week for my boyfriend's birthday party. We had this for dessert along with the French Onion Soup, Mustard Balsamic Oil dressing salad and Chicken Cacciatore. Yum. Yum. This dinner was put over the top when we all got to dessert. Though the layered bliss took about 2 and a half hours, it was so worth it.

Plus, I LOVED the look on everyones face when I brought it out. Not to mention, Valentine's Day is coming up sowhat better way to impress someone you love...or family. There is plenty to share :)

Ingredients:

1^st Layer

1  box cake mix (devil's food)

2^nd Layer

1 tsp unflavored gelatin

1 tbls cold water

2 tbls boiling water

4 ounces semi-sweet chocolate chips

4 ounces cream cheese

¾ cup heavy cream

 ½ tsp sugar

3^rd Layer

3 egg yolks

¼ cup granulated sugar

3 tbls flour

1 tsp unflavored gelatin

1 ¾ cups heavy cream

1 tsp vanilla extract

4^th Layer

1 ½ cups heavy cream

2 tbls butter

18 ounces semi-sweet chocolate chips

½ cup white chocolate chips

Directions:

1^st Layer (cake):

Bake the cake according to directions on box. You will only need a half of the mix, for an easier way, cook the half in a greased cheesecake pan. Once cooled, press the cake down with your fingers to flatten.

2^nd Layer (mousse):

Melt chocolate and cream cheese together then let cool. Stir slightly the gelatin with cold water for 1 minute then add boiling water stirring again until it’s dissolved. Let gelatin cool while starting to whip the heavy cream and sugar* as cream starts to thicken, add gelatin. Continue to whip until stiff peaks form then add ¼ of the cream to the chocolate mixture and mix thoroughly. Finally, fold mixture into the remaining cream. Spread this chocolate mousse onto the cake and refrigerate.

*tip: place whipping attachments into the freezer along with a aluminum or copper bowl until cold

**you can make the 1^st and 2^nd layer the day before if you want to break up the time spent in the kitchen.

3^rd Layer (custard):

Beat egg yolks until pale then add sugar, flour, and gelatin and beat until mixed. Bring cream and vanilla extract to a boil stir in a small amount of cream to egg mixture. Gradually add the remainder of cream and pour entire mixture through a strainer into the pan (this will remove any clumps from the milk). Continue to cook until custard begins to thicken and cool slightly, and then pour on top of the chocolate mousse layer. Freeze this while getting the fourth layer ready.

4^th Layer (icing):

This makes a lot of icing so helpful tip is to use any excess icing on the other half of the unused cake mix. Bring butter and cream to a boil pour over chocolate and let sit for 5 minutes. Stir until smooth and let cool until it starts to thicken. Remove cake from freezer and remove the cheesecake pan collar. Pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. Melt half a cup of white chocolate chips in the microwave. Be extra careful because chocolate can burn easily. Lastly, swirl melted white chocolate into the icing.

Place back into fridge. Serve cold.

Enjoy...oh, and you are welcome.