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1
Roughly chop the cake trimmings and put them in a mixing bowl with the espresso.
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2
Mash them together with a fork until the cake has completely crumbled and the liquid is evenly distributed.
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3
Set aside.
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4
To make the chocolate mousse: Heat 3/4 cup heavy cream in a heavy saucepan over medium heat until it just begins to simmer.
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5
While the cream is heating, whisk together the egg yolks, sugar, and salt in a mixing bowl for 1 minute, then add the hot cream in a slow stream, whisking vigorously until combined.
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6
Pour the custard back into the saucepan and cook over low heat, stirring constantly with a rubber spatula or wooden spoon, until the custard registers 160 F on a kitchen thermometer.
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7
(It is important to stir constantly and scrape the bottom and sides of the pan, because you dont want the eggs to cook through and solidify.
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8
If you do notice some solids, strain the custard when you remove it from the heat.)
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9
Remove the custard from the heat and pour it into a bowl.
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10
Stir in the vanilla and set aside.
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11
Heat the chocolate in a bowl over a double boiler.
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12
Stir constantly with a rubber spatula or wooden spoon until the chocolate is melted.
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13
Add a large spoonful of custard to the chocolate, mix it together, then pour the chocolate into the custard, stirring constantly as you pour.
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14
Whip the remaining 1 1/4 cups cream in a standing mixer fitted with the whisk attachment on medium-high speed until it forms firm peaks.
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15
Whisk a large spoonful of whipped cream into the chocolate custard to lighten the consistency, then gently but thoroughly fold in the remaining cream.
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16
Cover the bowl with plastic wrap, and let the mousse chill in the refrigerator for at least 1 hour or overnight.
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17
To make the fudge sauce: Heat the chocolate, cream, corn syrup, and butter in a bowl over a double boiler.
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18
Stir constantly with a rubber spatula or wooden spoon until the chocolate has melted entirely and the ingredients have combined.
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19
Remove the bowl from the heat, and let the fudge sauce sit at room temperature to cool.
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20
Scoop a large spoonful of cake crumbs into each of 6 serving glasses (martini glasses, wineglasses, or small tumblers work well) and press the cake with your fingers to form a dense layer over the bottom of the glass.
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21
(Save about half the crumbs to make a second layer.)
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22
Distribute the chocolate mousse evenly among the 6 glasses.
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23
Shake each glass slightly so that the mousse settles.
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24
Add another spoonful of cake crumbs to cover the mousse.
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25
Pour the fudge sauce in a thin layer (about 1/4 inch thick) to coat the crumbs, then put the glasses in the refrigerator until the dessert sets, about 30 minutes or up to 24 hours.
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26
Once the dessert has set, top each with whipped cream and any other toppings you have chosen.
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27
Serve the desserts immediately or within 2 hours.
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28
The espresso or liqueur adds another element of flavor to the dish, but for a noncaffeinated, nonalcoholic version, you can use simple syrup instead.
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29
To make the simple syrup, put 1/2 cup water and 1/2 cup sugar in a saucepan and bring to a boil over medium-high heat.
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30
Stir and continue to boil until the sugar has fully dissolved.
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31
Remove the pan from the heat and cool the syrup to room temperature before using.
