Delicate layers of chocolate mousse in combination with a biscuit base allows you to get an exquisite delicacy, from which everyone will be delighted.
Of course, to prepare this cake you will need some skill, but following the step-by-step recipes from the article, even novice housewives will be able to cook the cake.
Cake "Three chocolates" - the basic principles of preparation
A cake is prepared in a detachable form. As a basis, as a rule, they use a biscuit, which is better prepared in advance. For this you need eggs, sugar and flour. Egg whites, separated from the yolks, beat in a strong foam, gradually adding granulated sugar. Then, yolks are introduced one at a time. Reducing the speed of the mixer, pour flour into the egg foam. The dough is baked and cooled. If you do not want to bother with biscuit, the base can be made from cookies by mixing it with butter.
The basis for all three types of mousse is prepared on cream. They are whipped into a thick foam and sent to the refrigerator. The gelatin is soaked and left to swell.
White, black and milk chocolate are dissolved separately over a pot of boiling water. Swollen gelatin is added to the chocolate mixture and mixed. Whipped cream is divided into three identical parts. One type of chocolate is added to each and mixed.
The base is placed in a detachable form. Mousse with white chocolate is spread on it, sent to the freezer so that it seizes. So lay all three chocolate mousses on top of one another.
The top of the cake can be coated with chocolate or mirror glaze.
Recipe 1. Cake "Three chocolates"
Ingredients
Biscuit
creamy liquor;
flour - 120 g;
white sugar - 165 g;
drain. oil - 110 g;
eggs - 4 pcs.;
dark chocolate bar;
vanillin;
baking powder - 11 g.
Mousse
creamy liquor - 150 g;
oil drain. - 90 g;
gelatin - 24 g;
fat cream - 600 ml.
Mousse Fillers
two bars of dark chocolate 72%;
two bars of milk chocolate without filler;
two tiles of white chocolate.
Glaze
drain. oil - 50 g;
cream - 50 ml;
white chocolate bar.
Cooking method
1. For the test, the proteins are separated from the yolks. Beat soft butter with sugar. We break dark chocolate and melt on a minimum fire. Add a pinch of salt, melted chocolate and yolks to the whipped butter. Beat everything together until splendid.
2. Beat the cooled proteins with sugar in a dense foam. Combine the flour with vanilla and baking powder. Gradually pour into the chocolate-butter mixture and mix. Now we introduce whipped proteins and gently mix with a spoon, movements from bottom to top. Pour the dough into a greased form and bake for 40 minutes at 180 C. Then cool and make high parchment sides around it.
3. Soak gelatin soaked in 150 ml of cold cream. Mix and leave to swell. Whip the remaining cream into a dense foam and send to the refrigerator.
4. On a minimum fire in a saucepan, dissolve the dark chocolate with 90 g of butter. Add a third of the swollen gelatin and 50 ml of liquor to the mixture. Mix, cool slightly and combine with a third of whipped cream. Pour the mousse onto a biscuit and place in the freezer.
5. According to the same scheme, we prepare two more fillers, only with white and milk chocolate. Divide the remaining whipped cream in half. In one, add the chocolate-milk mixture, and in the second mix of white chocolate.
6. Take out the cake, spread the mixture with milk chocolate, put it in the freezer again. Then spread the last layer of dark chocolate.
7. In a small saucepan, melt the drain. butter, add white chocolate and cream. As soon as the mixture begins to boil, remove it, cool and pour on the cake an hour before serving.
Recipe 2. Cake "Three chocolates" recipe with mirror icing
Ingredients
The foundation
30 g of powdered sugar;
two eggs;
granulated sugar - 50 g;
50 g of flour.
Mousse
milk - 150 ml;
15 gelatin;
450 ml of cream of fatty;
four yolks;
40 g of white sugar;
40 g of white, bitter and milk chocolate.
Impregnation Syrup
10 g of high quality cocoa;
50 g of sugar;
50 ml of purified water.
Glaze Mirror
3 g of gelatin;
50 ml of drinking water;
10 g of cocoa;
white sugar - 50 g;
10 g of glucose syrup or liquid honey.
Cooking method
1. Separate the whites from the yolks. Add half the sugar to the yolks and beat until the mass increases in volume. Beat the proteins with the remaining sugar separately until stable peaks. Slowly insert them into the yolks and mix gently. Sift the flour and knead the dough with a spatula with movements from the bottom up.
2. Cover the pan with parchment. Draw a circle on it in the form of a detachable shape and draw the dough from the pastry bag along its diameter, starting from the middle.
3. To soak, prepare syrup from water, cocoa and sugar. Combine the ingredients and put on a moderate fire. Bring to a boil and remove from heat. Cool.
4. Pour gelatin with a little drinking water and let it swell. Combine the yolks with half the sugar, and grind until white.
5. In a refractory bowl, combine the milk with 150 ml of cream and the remaining sugar. Set in a pot of boiling water and warm. Pour a little cream into the yolks and shake with a whisk. Pour them into the rest of the creamy mixture and warm, stirring continuously, until slightly thickened. Remove the cream from the water bath and inject the swollen gelatin. Shuffle.
6. Divide the cream into three parts. Add chocolate to each: milk, white and bitter. Stir until dissolved.
7. Beat the remaining cream until stable peaks and spread evenly into three creams. Mix gently from top to bottom. Place the cake in the detachable form. Add dark chocolate mousse. Put in the freezer so that it seizes. Thus, lay out the mousse of white and milk chocolate.
8. Soak gelatin for glaze. Mix sugar with cocoa. Add water and glucose to them. Put the mixture on low heat and bring to a boil. Add the swollen gelatin to the mixture and mix with a whisk so that there are no bubbles. Cool and gently spread over the surface of the cake.
Recipe 3. Cake "Three Chocolate" recipe with cherry
Ingredients
Sponge base
cherry - 300 g;
eggs - 4 pcs.;
vanillin;
dark chocolate - 2 tiles;
cocoa - 5 g;
drain. oil - half a pack;
sugar - 30 g.
Middle layer
granulated sugar - 30 g;
fat cream - 350 ml;
cocoa - 50 g;
milk chocolate - 2 tiles;
drinking water - half a glass.
Upper layer
ice water - 30 ml;
fat cream - 350 ml;
gelatin - 30 g;
white chocolate - one and a half tiles.
Cooking method
1. Put the broken chocolate in a bowl and melt it in a water bath. Then add cocoa and butter. Mix well and cool. Separately, beat the yolks with vanilla. Add them to the chocolate-butter mass and mix until smooth.
2. Beat whites with sugar in a dense foam. Add to the chocolate mass and mix gently so that the proteins do not lose volume. Pour the dough into a split mold and bake at 180 C for half an hour.
3. To prepare the middle layer, melt the chocolate, and mix it with the cocoa diluted in water. Beat the cream, gradually pouring sugar, until soft peaks. Combine both mixtures and mix.
4. My cherry, take out the seeds and cut each berry in half. We spread them on a cooled biscuit in an even layer. Pour the mixture with milk chocolate on top, level it and remove the cold until it completely hardens. On the frozen layer we spread the halves of the berries.
5. Pour gelatin with ice water and leave for ten minutes. Pour 100 ml of cream into a small saucepan and bring to a boil. Combine with white chocolate and swollen gelatin. Beat the remaining cream until soft peaks and introduce into the chocolate mass. Stir and spread on top of the previous layer. Leave to freeze.
Recipe 4. Three Chocolate Cheesecake
Ingredients
shop biscuit roll.
Main cream
120 ml of liquor;
cream cheese "Philadelphia" - a pack;
drinking water - a tablespoon;
half a glass of sugar;
gelatin - a bag;
cow's milk - 150 ml.
Mousse
bitter, milk and white chocolate - half the bar;
gelatin - 9 g;
soft cheese mass - 465 g;
fat cream - 315 ml.
Cooking method
1. Cut the roll into small pieces and put on the bottom of the split mold.
2. We begin to prepare the bulk. Pour gelatin with water and leave to swell. Then dissolve it over a pot of boiling water. Beat cheese with sugar separately for several minutes. Pour in the milk and beat well again. Add gelatin and mix.
3. Whip the cream until a firm, stable foam. Pre-soak the gelatin and dissolve it. Add whipped cream and gelatin to whipped cream. Mix gently. Divide the mixture into three identical parts. Pour melted white chocolate into one, black into the second, and milk into the third. Add to each liquor. Mix.
4. Pour mousse from dark chocolate onto a biscuit roll. Sent for an hour in the cold. The second layer will be milk chocolate mousse. Put it in the cold again. Pour the white chocolate mousse with the last layer.
Recipe 5. Cake Three Chocolate Recipe with Nuts
Ingredients
200 g of milk, bitter and white chocolate;
Amaretto liquor - 50 ml;
15 g of gelatin;
cocoa powder - 50 g;
6 yolks;
60 g of plums. oils;
walnuts and pine nuts - 20 g each;
450 ml of heavy cream;
150 g of finished biscuit base.
Cooking method
1. Grind the finished biscuit base on a coarse grater. Add cocoa, chopped nuts and liquor to the crumbs. Mix. Lubricate the detachable mold, and place the sponge-nut crumb in it, tamping it lightly.
2. Now make three chocolate layers. Take 5 g of gelatin for each, 2 bars of white, bitter or white chocolate, 150 ml of whipped cream and 20 g of plum butter. Dissolve chocolate in a water bath, add butter, yolks and swollen gelatin. Stir and cool. Introduce whipped cream and mix gently.
3. Pour the milk mousse onto the biscuit layer and leave it in the cold so that it seizes. The next layer is white mousse, followed by dark chocolate mousse. Put in the cold until it solidifies.
Recipe 6. Cake three chocolate recipe with cookies
Ingredients
? Art. drinking water;
125 g plums. oils;
200 g of bitter, white and milk chocolate;
5 sheets of gelatin;
300 g shortbread cookies;
300 ml of heavy cream;
750 g of cottage cheese;
? Art. white sugar.
Cooking method
1. Grind cookies into crumbs using a combine. Add soft butter and mix. Lightly grease the demountable form with oil. We spread the mass of crumbs of cookies into it and distribute along the bottom, forming the sides. Sent for half an hour in the cold.
2. Beat cottage cheese with sugar. Add cream and whisk again.
3. Soak gelatin for five minutes in cold water. Boil a quarter glass of water, remove from heat. We squeeze gelatin and dissolve in hot water. Add to the cheese mixture and beat. Divide into three identical parts. Add melted white chocolate to one, milk to the second, and bitter to the third.
4. Pour cream with white chocolate onto a biscuit. We put in the cold for a quarter of an hour. Pour the mixture with milk chocolate on top. With the last layer we spread the layer with milk chocolate. We put in the refrigerator for the night.
Three Chocolate Cake - Tips and Tricks
Take only high-quality chocolate, pastry tiles will not work.
For flavor, add vanilla extract or liquor to the mousse.
To prevent chocolate from burning, melt it in a water bath or microwave.
Between layers you can lay berries or pieces of fruit.
