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1
Brush 9-inch-diameter springform pan with oil.
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2
Place each chocolate in separate medium bowl.
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3
Combine 1/4 cup water and gelatin in small bowl.
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4
Let stand until gelatin softens, about 10 minutes.
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5
Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes.
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6
Bring half and half just to simmer in heavy large saucepan.
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7
Gradually whisk hot half and half into beaten egg mixture.
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8
Return mixture to same saucepan.
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9
Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil).
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10
Remove custard from heat.
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11
Add softened gelatin; stir until gelatin dissolves.
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12
Strain mixture into large glass measuring cup.
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13
Immediately pour 1/3 of hot custard over each.
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14
Stir each chocolate with separate spoon until melted and smooth.
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15
If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts.
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16
Cool chocolate mixtures to room temperature, stirring occasionally.
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17
Beat cream in large bowl until stiff peaks form.
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18
Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each.
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19
Fold whipped cream into chocolate in each bowl.
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20
Pour bittersweet chocolate mixture into bottom of prepared pan.
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21
Smooth top with spatula.
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22
Freeze until firm, about 15 minutes.
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23
Pour milk chocolate mixture over bittersweet chocolate layer.
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24
Smooth top with spatula.
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25
Freeze until firm, about 15 minutes.
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26
Pour white chocolate mixture over milk chocolate mixture.
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27
Smooth top with spatula.
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28
Freeze until firm, about 15 minutes.
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29
(Torte can be prepared 2 days ahead.
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30
Cover with plastic and store in refrigerate.)
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31
Run sharp knife around sides of pan.
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32
Remove pan sides.
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33
Cut torte into wedges and serve.
