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1
To prepare the chocolate cake: preheat the oven to 375 degrees F.
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2
Butter 4 (12 by 18 by 1/2-inch) baking sheets, line with parchment paper and butter paper.
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3
In a mixing bowl, combine the egg yolks and granulated sugar.
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4
Cook over a double boiler while whisking until triple in volume, and until the mixture reaches 110 degrees F.
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5
In another mixing bowl, beat the egg whites until soft peaks.
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Add the powdered sugar, a little at a time, and continue to beat until stiff but still shiny.
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7
Whisk 1/4 of the meringue into the egg yolk mixture.
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8
Gently fold the remaining meringue into the mixture.
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9
Combine the flour, cocoa, almond meal and salt.
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Sift and gently fold into the egg mixture, a little at a time.
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Divide evenly into the 4 buttered baking sheets and with an offset spatula, spread evenly.
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12
Bake for 10 to 12 minutes or spongy and cooked.
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13
Reserve and allow to cool completely.
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14
To prepare the Coffee Syrup: in a saucepan, bring the water and sugar to a boil for 2 minutes.
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Turn off heat and stir in instant espresso.
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Reserve until needed.
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17
To prepare the Chocolate Mousse: in a saucepan, bring the water and sugar to a boil.
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Lower to a simmer and reserve.
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In a mixing bowl, using a whisk, whip the egg yolks on high speed until light and ribbony.
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Lower the speed and whisk in the hot syrup.
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Continue to beat until slightly cool.
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22
Fold in the melted chocolate and lastly, fold in the whipped cream.
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Reserve until needed.
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24
To assemble the 16 layer cake: Cut each cake into 2 pieces horizontally.
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25
Place the first layer on a piece of cardboard.
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26
Brush with some of the coffee simple syrup.
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27
Spread 1/8 of the chocolate mousse evenly over the cake.
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28
Top with another layer of genoise and repeat the process until you have 8 layers of genoise brushed with coffee simple syrup and chocolate mousse.
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29
Chill for 2 hours.
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30
Trim off about 1/4-inch from all the sides with a serrated knife that has been dipped in hot water.
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31
Pour the ganache over the top of the cake, and using an offset spatula, spread the ganache to evenly cover the top and sides of the cake.
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32
Refrigerate for 20 minutes, or until the chocolate hardens.
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33
Dust the top with cocoa powder.
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34
2 cups heavy cream
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35
10 ounces bittersweet chocolate, chopped
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36
Bring the cream to a simmer in a heavy saucepan.
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37
Place the chocolate in a heatproof bowl.
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38
Pour the cream over the chocolate and whisk until the mixture is smooth.
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39
Cool slightly.
