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1
Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
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2
Cake:
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3
Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter.
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4
Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter.
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Set aside.
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6
Preheat the oven to 325 degrees Fahrenheit.
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7
Heat 1-inch of water in the bottom half of a double boiler over medium heat.
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8
Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler.
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Tightly cover the top with film wrap.
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Allow to heat for 10 to 12 minutes.
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remove from the heat, stir until smooth, and hold at room temperature.
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12
Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle.
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Beat on high until slightly thickened and lemon-colored, about 4 minutes.
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Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
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While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
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Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture.
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Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
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Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
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19
Remove the cakes from the oven and allow to cool in the pans for 15 minutes.
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(During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.)
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Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
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22
Filling:
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To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat.
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Place the semisweet chocolate in the top half of the double boiler.
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Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes.
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26
Remove from the heat and stir until smooth.
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27
Transfer the melted chocolate to a stainless steel bowl and set aside until needed.
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28
Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
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Whisk on high until stiff peaks form, about 1 1/2 minutes.
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30
Remove the bowl from the mixer.
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Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated.
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Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
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33
Ganache:
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Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat.
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Bring to a boil.
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Place the semisweet chocolate in a 3-quart stainless steel bowl.
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Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
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38
Stir until smooth.
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39
Chill 1 cup of ganache for at least 1 hour.
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40
Remaining ganache should be at room temperature
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41
To assemble cake:
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Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer.
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Add remaining filling and top with the remaining cake layer.
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Chill 2 hours.
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45
Transfer chilled cup of ganache to pastry bag fitted with a star tip.
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46
Remove cake from springform pan and coat sides and top with room temperature ganache.
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47
Using chilled ganache, decoratively pipe stars on top of cake.
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48
If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.
