Double Chocolate Chip Torte Pt 2

the softened gelatin in a small saucepan with enough water to come halfway
up the side of the cup. Heat the gelatin mixture in hot, not simmering,
water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin
granules dissolve completely and the mixture is clear. Remove the pan from
the heat, leaving the cup in the water to keep the gelatin mixture warm
until ready to use.

3.Place the coarsely chopped white chocolate in a large bowl. In a small
saucepan over medium heat, bring the milk to a gentle boil. Pour the hot
milk over the chocolate and let the mixture stand for 30 seconds to melt
the chocolate. Add the warm gelatin mixture and vanilla; whisk until
smooth. Place the bowl over a larger bowl of ice water and stir for 5 to 10
minutes, or until the mixture is cool. Fold in the grated white chocolate.

4.Remove the bowl of whipped cream from the refrigerator. Fold one-third of
the cream into the white chocolate mixture. Fold in the remaining cream.
Refrigerate the mousse for 2 hours, until it is firm, but not set.

Assemble the cake:

1.Using a long serrated knife, slice each cake layer horizontally in two
even layers. Place one of the layers on an 8 1/2inch cardboard cake circle.
Brush the top of the layer generously with some of the Kirsch soaking
syrup. Top with l/4 cup of the Morello cherry jam, smoothing it over the
layer with a small spatula. Scrape one-third of the white chocolate chip
mousse onto the layer. Using a small offset metal cake spatula, spread the
mousse into an even layer. Repeat with the remaining jam, mousse and cake
layers, ending with a cake layer. Refrigerate the cake until the mousse is
firm, about 3 hours.

Make the whipped cream frosting:

1.Place the cream, sugar and Kirsch in a large, chilled bowl. Using a
hand-held electric mixer, beat the cream until it forms stiff peaks.

2.Using a small, offset metal cake spatula, frost the top and side of the
cake with the whipped cream.

Garnish the cake: