Chocolate Situation

Okay, here we have it...

Shopping list:
18 ounces dark chocolate
5 eggs
1/2 cup Just Whites (or 4 past. eggs)
1/2 cup butter
1/2 cup heavy cream
2/3 cup sour cream
7 tablespoons espresso

note: this is just a list of the things you may not have on hand, it is not a complete ingredient list

Base Layer (make 2 days ahead)
1/4 cup water
1/8 teaspoon salt
1/4 cup and 2 tablespoons white sugar (I used concentrated apple juice, further reduced by half)
9 ounces dark chocolate
1/2 cup unsalted butter
3 eggs

Preheat oven to 300F. Line the bottom of an 8" spring form pan with wax paper and spray with cooking spray. Cover the bottom and sides of the pan with 3 layers of foil to prepare it for a waterbath.

In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

Melt the chocolate and pour into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath at 300 for 45 minutes. The center will still look wet. Chill cake overnight in the pan.

Cheesecake Layer (make day before):
2 (8 ounce) packages cream cheese, softened (I used reduced fat)
2/3 cup white sugar (I used apple juice concentrate that was further reduced by half)
2 eggs
5 ounces chocolate
1 tablespoon heavy cream
2/3 cup sour cream (I used light)
1/8 teaspoon salt
7 tablespoons espresso
2 teaspoons vanilla extract

Preheat oven to 350. Prepare an 8" spring form pan by lining the bottom with wax paper and spraying with cooking spray.

In a medium sized bowl beat the softened cream cheese until smooth. Gradually add sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt the chocolate in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in cream, sour cream, salt, espresso, and vanilla; beat until smooth. Pour mixture into prepared pan.

Bake for 45 minutes. Center will be soft but will firm up when chilled. Do not over-bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.

After the first two layers are chilled:Put the flourless cake layer on the bottom of the spring form pan. Carefully put the cheesecake on top of it. Put the rim of the pan back on. Cover and chill until the day you plan to serve it, at least 4 hours.

The morning or afternoon before you plan to serve the cake, make the final layer:

Top Layer:
4 oz Dark Chocolate
2 T Butter
4 Eggs, seperated (or use 1/2 cup Just Whites and skip the yolks- it'll still work)
1/4 C Heavy Cream
4 T Sugar, seperated (or Splenda)
1t Vanilla

Melt chocolate and butter together until just melted, using a double boiler. Remove from heat. Add egg yolks, mix throughly and set aside.

Beat egg whites and 2T of sugar until stiff. Fold into chocolate mixture. Whip cream, vanilla and remaining sugar until stiff. Fold into chocolate mixture. Spread the mousse on top of the other 2 layers in the spring form pan and cover with plastic wrap. Chill at least 4 hours before serving.

Right before serving:Whip remaining cream with a dash of sugar and a teaspoon of vanilla. Serve alongside the Situation.

Serves 12-16 (depending on how big you slice it)