Recently, the Three Chocolates cake has become an extremely popular dessert (Mirel produces one of its variants).
There are many ways to prepare this treat. In fact, this is a chocolate sponge cake covered with three types of mousse (with the taste of bitter, milk and
white chocolate). Variations relate to both the number of layers and their composition. By baking the Three Chocolates cake, you can take your favorite biscuit recipe, and reduce the number of layers of mousse to perfume.
We bake a cake "Three chocolates"
Photos allow you to see how magnificent this dessert is in the context. Accuracy observed during its preparation allows you to make it very beautiful. You can try to make a cake “Three chocolates” (we will give a recipe with several types of biscuit so that you have a choice) both large and in the form of a portioned dessert. For the last option you will need special molds. But you can demonstrate a cut from several layers in all its splendor when serving.
Cake "Three chocolates." Biscuit recipe
For the first layer, bake the cake. You will need a fairly high detachable form - with its help you can not only bake a biscuit, but also pour it with mousse then. Separate the whites of the four eggs from the yolks, melt a bar of dark chocolate with a high cocoa content. Beat half a packet of sweet cream butter (unsalted, warmed to room temperature, but not melted) with a tablespoon of sugar. Add melted chocolate, slightly cooled, and yolks to the butter. Beat the mixture again. Sift half a cup of white bread flour with the addition of salt, vanillin and baking powder, add the whites with four tablespoons of sugar. Mix everything, bake for 30 minutes at medium temperature.
Cake "Three chocolates." Mousse Three Layers Recipe
You will need two standard tiles of white, bitter and milk chocolate, 600 g of cream of maximum fat content (200 g per layer), seventy-five grams of butter, 3 ten-gram packets of instant gelatin and half a glass of cream liqueur (this is an optional ingredient, it can be replaced instant coffee drink). Each mousse needs to be done in a separate bowl, gradually collecting the cake. Cooking them at the same time will not work, because you need to prevent premature thickening. Divide all products into three equal parts. Each type of chocolate needs to be heated in a water bath until it melts, and then add whipped cold cream, pre-soaked gelatin, liquor (coffee) and butter to it. While you were preparing the first mousse, the biscuit should have cooled by now. This means that you can start assembly. The cooled biscuit must be cut off by one centimeter, a little free space should remain between the cake and the mold (gap). The inner sides must be covered with a dense film. Spread the first, darkest, mousse so that it falls into the gap. Let freeze in the refrigerator. Put the second mousse (with milk chocolates) on top, and after it hardens - the third. Cool well.