Need a recipe for Tuxedo Truffle Mousse Cake please......

i found this online dont really know if its what your looking for?

Tuxedo Truffle Torte
Yield: approx. 12 servings

Ingredients

***CHOCOLATE 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.
----------------------------------------

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.