Instructions

For chocolate cake:

1. Preheat oven to 350 degrees. Line a 9 x 9 baking tray with parchment paper, spray, and set aside.
2. Melt the chocolate and butter in a double boiler. In the bowl of a stand mixer, whip the eggs and sugar until light and fluffy. Add in the rye flour, and fold in the melted chocolate/butter.
3. Pour into prepared pan and bake for 12-15 minutes until middle is set. Cool completely, wrap, and refrigerate for at least an hour.

For creme anglaise:

1. Place each type of chocolate its own small bowl and set aside.
2. Soak the gelatin leaves in three separate bowls of ice water and let soak while you make the creme anglaise.
3. Whip the egg yolks and sugar in a stand mixer. While eggs are whipping, bring the milk to a boil in a small pan.
4. Slowly pour the milk into the yolks til just combined, then pour everything back into the pan. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon.

For mousses and assembly:

1. Pour 1/3 of the anglaise evenly over each type of chocolate and stir until well combined. Squeeze out the extra water from the gelatin leaves and whisk into the appropriate chocolate mixture.
2. Remove the cake from the fridge and peel off the parchment paper. Have 6 Mason jars open and ready to go.
3. Measure out the whipped cream and fold into the dark chocolate mixture (keep the other chocolates over a double boiler if they start to set too quickly).
4. Spoon a layer of the dark chocolate mousse into each jar. Break off chunks of the chocolate cake and layer in over the mousse. Freeze for 30 minutes.
5. Repeat the procedure with the milk and white chocolate mousses until the jars are filled, ending with chocolate cake pieces on top. Once white chocolate mousse is set, keep jars sealed in the fridge until ready to eat.