- 3 3/4 cups semisweet chocolate chips, divided
- 3 sticks butter, divided
- 1 1/4 cups white sugar, divided
- 6 eggs, divided
- 1/2 cup unsweetened cocoa powder
- 1 lb cream cheese, softened to room temperature
- 2 cups heavy cream
- 1 Tbsp light corn syrup
For the Flourless Cake layer: Preheat the oven to 350 degrees. In a microwave safe bowl, melt together 1/2 cup of the chocolate chips and 1 stick of butter. Microwave in 30 second increments, stirring in between each until the mixture is smooth. Once melted, stir in 3/4 cup of sugar. Slowly whisk in 3 eggs. Tempering your eggs would be useful here - be careful not to scramble them! Sift in cocoa powder and stir until combined. Pour the batter into the Large Round Mold and set it aside while preparing the cheesecake layer.
For the Chocolate Cheesecake layer: In a microwave safe bowl, melt 1/2 cup of the chocolate chips. Microwave in 30 second increments, stirring in between each until smooth. In a separate bowl, beat the softened cream cheese until fluffy. Add remaining 1/2 cup sugar and mix well to combine. Add remaining eggs one at a time, mixing well between each addition. Pour in the cooled melted chocolate and mix well. Carefully spread the cheesecake batter over the cake batter in the Large Round Mold. Bake in the 350 degree oven for 50-60 minutes, until set. Let cool, then chill for 2-4 hours in the refrigerator.
For the Chocolate Mousse layer: In a microwave safe bowl, melt 1 1/4 cups of chocolate chips. Microwave in 30 second increments, stirring in between each until smooth. Set aside to cool slightly. In a separate bowl, beat heavy cream until soft peaks are just beginning to form. Fold in the melted cooled chocolate just until the mixture is combined and thick. Spread mousse over the chilled cheesecake. Return cheesecake to refrigerator to chill while preparing the glaze.
For the Chocolate Glaze: In a microwave safe bowl, melt together remaining 1 1/2 cups of the chocolate chips and 2 sticks of butter. Microwave in 30 second increments, stirring in between each until the mixture is smooth. Stir in corn syrup until well combined. Cool to room temperature before pouring on cake. Spread cooled glaze over cheesecake. Chill cheesecake until just before serving.
When ready to serve: Remove cheesecake from fridge prior to serving and allow it to come towards room temperature. The top layer is thick, and will be difficult to cut directly from the refrigerator. Slice with a hot knife, cleaning the knife between slices. Serve and enjoy this delicious dessert!