I have been trying to find a recipe for the Tuxedo Truffle Mousse Cake.?

It's a three layer marble cake with a hard chocolate icing and chocolate mousse and cream cheese(i think) between the layers.I have been trying to find a recipe for the Tuxedo Truffle Mousse Cake.?
Does this sound anywhere close?





Tuxedo Truffle Torte








Ingredients





***TUXEDO TRUFFLE CAKE***


3/4 lb unsalted butter; cut into 12


- 1-ounce


1 piece (1/2 piece melted)


1 1/2 lb semisweet chocolate; broken


-into


1/2 ounce pieces


4 lg eggs


4 lg egg yolks


***WHITE CHOCOLATE MOUSSE***


6 oz white chocolate; broken into


1/2 ounce pieces


2 tb water


1 tb Myers's dark rum


1/2 c heavy cream


***WHITE CHOCOLATE


-GANACHE***


3/4 c heavy cream


1 tb unsalted butter


12 oz white chocolate; broken into


1/2 ounce pieces


***DARK CHOCOLATE GANACHE***


3/4 c heavy cream


1 tb unsalted butter


9 oz semisweet chocolate; broken


-into


1/2 ounce pieces





Instructions





PREPARE THE CHOCOLATE TRUFFLE CAKE:





Preheat the oven to 300 degrees Fahrenheit.





Lightly coat the insides of a 9 by 3-inch springform pan with the melted


butter. Set aside.





Heat 1 inch of water in the bottom half of a double boiler over medium


heat. Place 1-1/2 pounds semisweet chocolate and the remaining butter in


the top half of the double boiler. Tightly cover the top with plastic


wrap. Allow to heat for 15 minutes. Remove from the heat and stir until


smooth. Transfer the chocolate to a 5-quart stainless steel bowl, using a


rubber spatula to remove all the chocolate from the double boiler. Keep


at room temperature until needed.





Heat 1 inch of water in the bottom half of a double boiler over medium


heat. Place 4 eggs and 4 egg yolks in the top half of the double boiler.


Whisk the eggs until they reach a temperature of 110 degrees Fahrenheit,


about 2 to 3 minutes. Transfer the heated eggs to the bowl of an electric


mixer fitted with a balloon whip. Whisk on high until the eggs become


light and pale in color, about 6 to 7 minute. Remove the bowl from the


mixer.





Using a rubber spatula, gently fold one third of the eggs into the melted


chocolate. Add the remaining eggs and fold together gently, but


thoroughly. Pour the batter into the prepared springform pan. Place the


springform pan onto a baking sheet on the center rack in the preheated


oven. Bake for 1 hour 10 minutes to 1 hour 15 minutes, until the internal


temperature of the cake reaches 170 degrees Fahrenheit. Remove the


truffle cake from the oven and allow to cool in the pan for 45 minutes.





Before releasing the cake from the springform pan, use your fingertips to


press down gently on the outside edges of the cake (to create as flat a


surface as possible.) Remove the sides (but not the bottom) of the


springform pan and refrigerate the cake until needed, for at least 1 hour.


--------------------------------------鈥?br>




PREPARE THE WHITE CHOCOLATE MOUSSE:





(This may be done while the truffle cake is baking.) Heat 1 inch of water


in the bottom half of a double boiler over low heat. When the water is


hot (do not allow to simmer), place 6 ounces of white chocolate, 2


Tablespoons of water, and 1 Tablespoon of rum in the top half of the


double boiler. Using a rubber spatula, constantly stir the white


chocolate, water, and rum until the chocolate has melted and the mixture


is smooth, about 5 to 6 minutes. Remove from the heat and set aside.





Using a hand-held whisk, whip 1/2 cup heavy cream in a well-chilled


3-quart stainless steel bowl until stiff. Vigorously whisk one third of


the whipped cream into the melted white chocolate (continue to whisk until


smooth and thoroughly combined). Add the combined whipped cream and white


chocolate to the remaining whipped cream and use a rubber spatula to fold


all until smooth. tightly cover the top of the bowl with plastic wrap and


refrigerate until needed, for at least 45 minutes.

Cats