INGREDIENTS (for a tray 20*25 cm and 6 cm high):
For the nut-chocolate filling:
200 g of soft butter;
140 g of sugar;
4 eggs;
100 g of chopped walnuts;
150 g of dark chocolate.
For creamy milk chocolate mousse:
300 g of milk chocolate;
400 ml of cream (300 ml + 100 ml).
For coffee mousse with mascarpone:
280 ml of cream for whipped cream;
100 g of white chocolate, chopped;
280 g of mascarpone cream cheese;
Dissolve 3 tablespoons of instant coffee in 2 tablespoons of hot water.
For the chocolate-coffee ganache glaze:
200 g of dark chocolate, chopped;
200 ml of cream for whipped cream;
1 tablespoon of instant coffee.
METHOD OF COOKING:

1. Prepare a ball of nuts and chocolate. Mix the butter and sugar in a large bowl. Then fold the eggs. You don’t need to beat them, just mix the ingredients until you get a homogeneous composition.
2. Melt the chocolate in the microwave. Allow it to cool slightly, then add it to the butter-egg mixture, mix until smooth. Add the walnuts and mix well.
3. Pour the dough into a greased mold and put it in an oven heated to 180°C for about 30 minutes, until the top becomes hard, but not too dry.
4. Allow to cool to room temperature.
5. Prepare milk chocolate mousse. Bring 300 ml of cream to a boil.
6. Pour it over the chocolate, wait a few seconds and mix until you get a creamy ganache. Allow the custard to cool completely.
7. Mix the rest of the whipped cream, then add the chocolate cream.
8. Spread the mousse over the chocolate. Put in the refrigerator until solidified.
9. Prepare coffee and mascarpone mousse. Bring the cream to a boil and pour it over the chocolate. Wait a few seconds and mix until you have a creamy ganache. Allow the custard to cool for 1 hour.
10. Mix mascarpone cheese cream with chocolate cream and coffee. Put in the refrigerator for 1 hour.
11. Take the cream out of the refrigerator and mix it a little.
12. Spread the cream on top of the chocolate mousse. Put in the refrigerator until solidified.
13. Prepare the glaze. Mix the whipped cream and instant coffee. Bring the mixture to a boil.
14. Pour the mixture over the chocolate, wait a few seconds and mix with a spatula until you get a ganache cream. Mix carefully, without removing the spatula from the cream, do not introduce air.
15. Pour cream over the cake.
16. Place in the refrigerator for several hours so that all layers harden.

Split the cake and enjoy.

We wish you a pleasant appetite in the circle of your loved ones!