Baking

Cake Three chocolates

“Three chocolates” cake for lovers of mousse cakes and chocolate. Delicious, tender, aromatic cake. A good balance between chocolates: white, milk and dark. Moderately sweet.

We recommend using 5 egg yolks for the mousse, and dividing them equally into 3 parts. Chocolate sponge cake is baked without flour. If the form for baking the biscuit is larger than the form where you will assemble the cake, then cut out the biscuit and fit it to the form. The perfect cake for a festive event.

Ingredients for making the “Three chocolates” cake

  • For bіskvіtu:
  • egg yolks – 2 pcs.
  • proteins – 2 pcs.
  • dark chocolate – 45 g.
  • butter – 20 g.
  • sugar – 40 g.
  • Dark chocolate mousse:
  • cream 33-35% – 130g.
  • sugar – 15 g.
  • egg yolks – 25 g.
  • cream 33-35% (whipped) – 110g.
  • sheet gelatin – 5 g.
  • bitter chocolate (up to 80%) – 40 g.
  • Milk chocolate mousse:
  • cream 33-35% – 130g.
  • sugar – 15 g.
  • egg yolks – 25 g.
  • cream 33-35% (whipped) – 110g.
  • sheet gelatin – 5 g.
  • milk chocolate – 40 g.
  • White chocolate mousse:
  • cream 33-35% – 130g.
  • sugar – 15 g.
  • egg yolks – 25 g.
  • cream 33-35% (whipped) – 110g.
  • sheet gelatin – 5 g.
  • white chocolate – 40g.
  • Mirror glaze (optional):
  • water – 35 g.
  • sugar – 75 g.
  • glucose syrup – 75 g.
  • white chocolate – 75g.
  • cold milk – 50 g.
  • leaf gelatin – 5-7 g.
  • titanium dioxide (white food coloring).

An interesting video on the topic – How to make chocolate sprinkles:

Preparation of the “Three chocolates” cake:

Prepare a 16 cm form.

Chocolate biscuit: Heat the oven to 180 degrees. Cover the baking sheet with parchment paper, grease it with oil. Melt chocolate and butter in a water bath. Beat the whites with a pinch of salt until thick. Beat egg yolks with sugar until white, gradually add chocolate and butter. Carefully introduce proteins with a spatula. We spread the dough on a baking sheet, flatten it. Bake for 10-12 minutes. We are cooling. We transfer it to the form where we will fold the cake, the walls of which we cover with pastry tape.

All mousses are prepared according to the same technology, which is very convenient, while one hardens, we prepare the second, only changing the color of the chocolate.

Mousse: Soak gelatin in cold water. We heat the cream to 75 degrees. Carefully pour into the yolks, mix with sugar. Pour into a mug and heat the mixture to 85 degrees over low heat until it thickens slightly. Remove from heat, pour into a cold bowl, add broken chocolate, then add gelatin. Stir and cool to room temperature. Whip the cream and mix it into the chocolate mixture with a whisk.

Mirror glaze (optional): Soak gelatin in cold water. Bring water, sugar and glucose to a boil. Remove from heat, add cold milk and chopped chocolate. We mix. Add squeezed gelatin and dye. The working temperature is 30-35 degrees.

Assemble the cake: spread the dark mousse on top of the baked cake, cool, spread the milk, cool, white, cool. After each mousse, we recommend putting the cake in the freezer for 20-25 minutes. Cool the finished cake completely in the refrigerator for 6 hours. Cover with glaze and decorate to taste.

“Three chocolates” cake finished!

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