Preheat oven to 325 degrees. Line a 10 inch springform pan with parchment paper and spray bottom and sides with coconut oil. Set a side.
Melt butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stir occasionally until smooth. Remove from heat and cool 5 minutes.
Whisk in the vanilla and egg yolks, set a side.
In a stand mixer fitted with a whisk attachment beat egg whites and salt until peaks form. Add half the brown sugar and beat until combined, add remaining brown sugar and whisk until soft peaks form.
Using a spatula gently fold in egg whites into the chocolate until no streaks remain. Gently transfer batter to prepared pan, smoothing out the top with an offset spatula. Bake for 15-18 minutes. Allow to cool completely before moving on to the next layer.
Instructions for Middle Layer
Combine cocoa powder and hot water in a small bowl and set a side.
Melt chocolate in a heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stir occasionally until smooth. Remove from heat and allow to cool slightly.
In a bowl of a stand mixer whisk the heavy cream, pyure and salt until soft peaks form.
Whisk the cocoa powder mixture into the melted chocolate. Add a few spoons of the chocolate to the whipped cream and mix until combined, repeat until all chocolate is incorporated. Spread the chocolate mousse evenly over the cake using an offset spatula. Refrigerate while preparing the final layer.
Instructions for Top Layer
In a small bowl, sprinkle gelatin over water, allow gelatin to bloom – about 5 minutes. Heat in microwave 15-20 seconds or until gelatin has fully dissolved. Set a side.
In a bowl of a stand mixer add cream cheese, pyure, vanilla and 1/4 cup of heavy cream. Mix on high until cream cheese is smooth. Add the rest of the heavy cream and beat until peaks form. Slowly pour in the cooled gelatin mixture. Using an offset spatula spread the whipped cream over the chocolate mousse as evenly as possible. Refrigerate for 15 minutes. Dust with a generous amount of cocoa powder (preferably Dutch processed). You can also decorate with shaved chocolate.