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1
For cake: In a heavy small saucepan, melt the 6 ounces bittersweet chocolate and the butter; cool slightly.
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2
In a large mixing bowl, beat egg yolks and the 2 tablespoons sugar with electric mixer on medium to high speed for 2 to 3 minutes or until eggs are pale yellow.
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3
Gradually beat in the chocolate mixture until combined.
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4
Sprinkle flour over mixture, but don't stir.
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5
In a medium bowl, beat the egg whites with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl).
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6
Gradually add the second 2 tablespoons sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
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7
Gently fold into the chocolate mixture.
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8
Pour batter into an ungreased 8-inch springform pan.
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9
Bake in a 350 degree oven for 20 to 25 minutes or until cake springs back when you touch it lightly.
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10
Remove the cake from the oven and cool in the pan on a wire rack.
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11
Loosen cooled cake from sides of pan.
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12
Remove sides of pan.
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13
Slice cake in half horizontally.
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14
Set the top half of cake aside.
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15
Reassemble the springform pan around bottom half of cake.
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16
For milk chocolate truffle layer: In a heavy small saucepan, combine milk chocolate and the first 1/2 cup whipping cream.
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17
Heat over medium-low heat.
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18
Stir until chocolate is melted and mixture is smooth.
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19
Remove from heat.
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20
Stir in orange liqueur, if desired.
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21
Cool slightly.
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22
Pour milk chocolate mixture over cake in springform pan and spread to cover top of cake.
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23
Place in freezer at least 45 minutes or until chocolate has set.
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24
For white chocolate truffle layer: In a heavy small saucepan, combine white chocolate and the 1/3 cup whipping cream over medium-low heat.
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25
Stir until chocolate is melted and mixture is smooth.
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26
Remove from heat.
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27
Stir in hazelnut liqueur, if desired.
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28
Cool slightly.
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29
Pour white chocolate mixture over milk chocolate layer, spreading to cover.
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30
Return to freezer for at least 45 minutes or till set.
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31
For bittersweet chocolate truffle layer: In a heavy small saucepan, combine the 12 ounces bittersweet chocolate, the second 1/2 cup whipping cream and corn syrup over medium-low heat.
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32
Stir until bittersweet chocolate is melted and mixture is smooth.
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33
Remove from heat and cool slightly.
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34
Pour over white chocolate layer; spread to cover layer.
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35
Immediately top with the reserved cake layer.
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36
Cover the cake and return to the freezer for at least 45 minutes or until chocolate layer is set.
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37
Transfer to refrigerator.
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38
Chill for at least 2 hours.
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39
To serve, loosen cake from sides of pan.
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40
Let stand for 30 minutes before serving.
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41
Sprinkle the top with cocoa powder and powdered sugar.
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42
Garnish with raspberries and mint, if desired.
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43
Slice cake.
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44
For easier cutting, dip knife in warm water between slices.
