I've made this one a few times. The instructions call for it to be marbled, but I can't see why it wouldn't work layered as well. The gelatin keeps the separate mousses very stable.

I found this recipe in a german cooking magazine, so the original amounts were in grams. I converted it to imperial measurements and it worked out fine. It is really fabulous. I'll have to see if I can dig up a picture of it. It's a beautiful cake.

Marbled Mousse Torte

6 eggs (separated) + 2 egg yolks, salt
75 g (1/3 cup + 2 TB) + 3 TB Sugar
35 g ( scant 1/3 cup) flour,
35 g (scant 1/3 cup) cornstarch
1 heaping Tablespoon cocoa
1 tsp baking powder
100 g (4oz) bitter-sweet chocolate
100 g (4 oz) milk chocolate
400 g whipping cream
4 sheets white gelatin (1 envelope instant gelatin)
150 g white chocolate
1 pkg vanilla sugar

Curled chocolate for decorating
***********************************
Preheat oven to 350. Line a 10" spring form pan with parchment paper.

BASE
1. Separate 2 eggs. Beat together 2 egg whites, 3 TB cold water and a pinch of salt, until stiff. Mix in 75 g of sugar. Add 2 egg yolks. Sift together flour, cornstarch, cocoa and baking powder and fold into wet ingredients. Scrape batter into the spring form pan and bake for 20 minutes. Remove from oven and cool.

MOUSSE PREP:
2. Separate 4 eggs, reserving for chocolate mousse. Beat together 4 egg whites with 2 pinches of salt. Beat until stiff then set aside.

3. Beat 400g whipping cream until stiff. Set aside.

CHOCOLATE MOUSSE:

5. Break the bittersweet and milk chocolate into pieces. Melt over a warm water bath.

4. Beat together 4 egg yolks and 2 TB sugar until creamy. Temper egg yolk mixture with the warm chocolate, then mix them together.

7. Fold half the whipped cream into chocolate mixture, then fold in half the egg whites until no white streaks remain. Cool in refrigerator for at least 30 minutes.

VANILLA MOUSSE

8. Roughly chop white chocolate and melt in a warm water bath.

9. Separate 2 eggs. Beat together 2 egg yolks with 1 TB sugar and the vanilla sugar, until creamy. Set aside.

10. Allow gelatin to soften in ¼ cup cold water, and then melt in microwave until gelatin is warm enough to mix with chocolate. Mix into the white chocolate very well, until entirely encorporated.

11. Fold remaining whipped cream into chocolate-egg mixture, then fold in remaining egg whites. Cool in refrigerator for at least 5-10 minutes.

12. Pour the white and dark chocolate mixtures in layers over the cake bottom. Use a fork to pull swirls of the white chocolate mix through the dark chocolate, to create a marble effect. Cool for min. 6 hours in refrigerator.

13. Decorate with chocolate leaves or curls of chocolate. Drizzle dark chocolate over the edges.

Thanks, I think I will try. No pressure, but would love to see a picture. I'll try to take one when it's finished.

One of the greatest desserts publicized by Alice Medrich of Cocolat Bakery in Berkeley CA was a triple layer chocolate mousse cake: white, milk, and dark chocolate mousse cake layers. The recipe was in her Cocolat cookbook published in 1990 (now worth $75 on the used book market!). On rare occasions you can find this book in used bookstores. It's a truly incredible dessert - and I don't even like chocolate!

OK, I found them and posted them to Flickr.

Here is a scan from the magazine:

And here is how mine turned out.

I don't have a picture of it sliced, because this one was made for charity event, so I had to deliver it intact.

"susietwo" That recipe really sounds and looks wonderful !!

Would you (please) be willing to divulge the name of that German magazine? Wonder if one could find it in the U.S., or maybe even subscribe.

Many Thanks.

It's Kochen und Geniessen. Here is their website.

My mother picks up and issue every once in a while from a local Euro specialty store. The pictures are fabulous.

I found an online subscription service that offers distribution in the USA.

Many thanks, Susy !! Am glad that I asked.

Gorgeous..I'm going to snag that recipe too.