Wedding Cake

 Cake

•  14 oz. semisweet chocolate
• 1 ¾ cups sugar
• 6 tbsp. unsalted butter
• 3 tbsp. water
• 10 eggs separated, room temperature

Mousse

•  5 yolks, room temperature
• ½ cup champagne or dry white wine
• 5 tbsp. sugar
• 14 oz. Lindt white chocolate
• 1 ½ tsp vanilla
• 4 cups whipping cream

Cake:  350.  Pam 2 9” round cake pans.  Combine chocolate, sugar butter, water and heat until smooth.  Stir in 5 yolks one at a time.  Beat whites until stiff but not dry.  Stir ¼ of whites into chocolate mixture; fold in remaining whites.  Pour into pans and bake 45-50 minutes until cake pulls from side of pan.  Refrigerate 1 hour.

 Mousse:  Whisk yolks, champagne and sugar in a large bowl set over hot water until pale yellow and slowly dissolving ribbon forms when which is lifted.  Remove from water and add melted white chocolate (melt over very low heat).  Add vanilla and stir until smooth.  Cool to room temperature.  Beat cream to stiff peaks.  Fold into white chocolate. Refrigerate 3 hours.

 Assembly:  put mousse between two layers, then frost with rest of mousse.