Tender, playful and bitter - all these epithetsThe incredible cake "Three Chocolates" is well worth it. The combination of the most exquisite flavors gave us the pleasure of every piece of this delicacy. The biscuit base gives a special charm and emphasizes the spectacular consistency of the multi-colored layers of chocolate mousse. Of course, the recipe for such a cake is not simple. You will need some skill and excellent quality cream. But we are sure that you will not regret for a moment that you put some effort into creating this masterpiece! After all, the intoxicating aroma, locked in each layer of the dessert, does not leave anyone indifferent, even the most fastidious sweet tooth.
Cake "Three chocolates"
We are pleased to offer you a delicate and deliciousa beautiful dessert, rich in luxurious taste. The rich recipe will definitely please lovers of cocoa-based delicacies. Having tinkered a little, you will get untold pleasure from this cake. Ingredients: For the biscuit:
- 120 grams of flour
- 110 grams of butter
- 35 grams of sugar
- 1 bar of dark chocolate
- salt on the tip of the knife
- 11 grams of baking powder
- vanillin
- 4 pieces of eggs
- 130 grams of sugar
- creamy liqueur
Dark Chocolate Mousse:
- chocolate bitter 72% - 2 tiles
- Butter - 30 grams
- cream fat (from 30%, for whipping) - 200 grams
- creamy liqueur - 50 grams
- gelatin crystal - 8 grams
Milk chocolate mousse:
- Milk chocolate without filler - 2 tiles
- Butter - 30 grams
- cream fat (from 30% fat, for whipping) - 200 grams
- creamy liqueur - 50 grams
- gelatin crystal - 8 grams
White chocolate mousse:
- white chocolate without filler -2 tiles
- Butter - 30 grams
- cream fat (from 30% fat, for whipping) - 200 grams
- creamy liqueur - 50 grams
- gelatin crystal - 8 grams
For the glaze:
- 1 tile of white chocolate
- 50 milliliters of cream
- 50 grams of butter
Method of preparation:First, you need to bake a sponge cake — read the recipe carefully, and only then start making it. For the dough, separate the whites from the yolks, trying not to get any yolk into the whites. Melt the butter at room temperature and beat with sugar. Then add salt and dark chocolate melted in a water bath. Add the yolks and beat the mixture until fluffy. Separately beat the cooled whites with sugar. Salt them a little before beating — this will make the foam stronger. Combine the flour with baking powder and vanilla, then pour into the butter-chocolate mixture. Lastly, carefully add the whites, stirring them in with a spoon in a circular motion from the bottom up. By the time you finish kneading, the oven should already be fully heated to 160 degrees, since the recipe for the sponge cake dough is very capricious and the dough may fall in an insufficiently hot oven. Grease the springform pan with butter and pour in the dough. Bake at the temperature specified above for about 40-50 minutes, the oven door must not be opened for the first 15 minutes. Cool the finished sponge cake to room temperature and trim the edges to make it easier to remove the cake, and then, without removing it from the mold, soak the cake base with liqueur. Leave it for a while, and start preparing the mousse. Before pouring the first layer, make a high edge of thick paper in the mold - the dessert turns out to be quite high. To prepare the base for all three types of mousse, use the following recipe: soak instant gelatin in 50 milliliters of cold cream. And whip the cooled cream (600 ml) into a thick foam and put it in the refrigerator. Next, use the required amount of cream indicated in the list for each of the three layers of the cake. To prepare the dark chocolate mousse, melt the dark chocolate with butter in a saucepan over low heat. Add the amount of gelatin that has already swelled, liqueur and mix it all. Let the mixture cool down a bit and combine it with whipped cream from the refrigerator. Pour the first chocolate mousse over the sponge cake and put it in the refrigerator to cool. When the cake has almost completely set, start making the second mousse - milk - the recipe is similar to the first. Pour it over the dark chocolate layer and put it in the refrigerator to set. This will not take much time. Prepare the white mousse according to the usual scheme and pour it over the first 2 layers of the cake, leave it in the refrigerator overnight. An hour before serving, prepare the glaze: melt the butter in a small saucepan over low heat, add chocolate, cream and mix everything thoroughly. Remove the glaze from the heat and cool it a little in a water bath. Then pour it onto the cake, quickly and clearly spread it with a spatula and let it set. An amazingly delicious dessert is ready - enjoy your tea!
Cheese cake "Three chocolates"
This recipe has a twist. The cheese flavor wonderfully complements the chocolate flavor - this version of the cake will surely find its army of fans among those with a sweet tooth. Ingredients: For the base:
- 120 grams of sugar
- 250 grams of Philadelphia cheese
- 150 grams of milk
- 7 grams of gelatin
- 35 grams of water
- purchased roulette chocolate biscuit
Dark Chocolate Mousse:
- 0.5 tiles of dark chocolate
- 155 grams of cheese mass
- 105 grams whipped cream 33% fat content
- 3 grams of gelatin
Milk chocolate mousse:
- 0.5 tiles of milk chocolate
- 155 grams of cheese mass
- 105 grams of cream
- 3 grams of gelatin
White chocolate mousse:
- 0.5 tiles of white chocolate
- 155 grams of cheese mass
- 105 grams of cream
- 3 grams of gelatin
Method of preparation Recipe for cake "Three"chocolate»consists of several parts, start by preparing the main mixture (mass number 1). Soak gelatin in water, then melt it in a water bath. Beat the cheese with sugar for two to three minutes, then gradually pour in the milk and continue beating until the sugar is completely dissolved. At the end, add the dissolved gelatin. Separately beat the 33% fat cream, at the end of beating, add the norm of swollen gelatin (mass number 2). You can beat each portion in a separate container, or you can combine the components from all 3 lists for mousses. Set the resulting mass aside and melt all three types of chocolate. The mousse recipe is the same for any of them: add the cheese mass (number 1) to the melted chocolate, stir and then add mass number 2 with cream whipped with gelatin. Place the finished chocolate roll biscuit on the bottom of a 22-centimeter diameter detachable form. The first layer is dark chocolate mousse. It should be a little runny so that the layers are perfectly even. Put it in the refrigerator so that the mousse hardens slightly, but is not too hard, otherwise the next layer will not set well. Then pour in the milk layer, cool, and finish with a white layer. The recipe is done successfully. Leave the finished dessert on the bottom shelf of the refrigerator for 3-4 hours, and then you can call your household for tea - the cake "Three Chocolates" is ready! Enjoy your tea party.
Cake with nuts "Three chocolates"
You can't ruin a dessert with nuts!This recipe is especially piquant, as, in addition to three types of chocolate, it also contains three types of nuts - walnut and pine kernels, and the aroma of almonds in the form of Amaretto liqueur. Isn't it tempting and intriguing? Try a piece of this delicacy, enjoy the play of flavors and aromas. Ingredients (in grams):
- milk chocolate - 200
- dark chocolate - 200
- white chocolate - 200
- gelatin - 15
- egg yolk - 6 pieces
- Butter - 60
- cream 33% fat content - 450
- ready biscuit base - 150grams
- walnuts - 20
- pine nuts - 20
- cocoa powder - 2 tablespoons
- liqueur «Amaretto» — 50
Method of preparation:This recipe suggests using a ready-made sponge cake as the base for the cake, so you won’t have to spend a lot of time in the kitchen preparing this exquisite dish. Grate the sponge cake base on a coarse grater, add chopped nuts, liqueur, cocoa powder to the mixture and mix. Grease a springform pan with butter and tamp down the sponge cake and nut crumbs. If you are afraid that the base may fall apart, add 30-40 grams of melted butter to the mixture and only then form the base. Now is the time to prepare the three layers of the cake. For each of them, take 2 chocolate bars, 2 yolks, 20 grams of butter, 150 milliliters of whipped cream and 5 grams of crystalline gelatin. Melt the chocolate in a water bath, add the yolks, butter and previously soaked gelatin. Cool the resulting mixture to room temperature and add whipped cream. The layer recipe is almost complete. Pour the first layer — milk mousse — onto the biscuit layer. Let it cool and set. Next, pour white mousse, and finish with a layer of dark chocolate. Cool each layer quickly by placing it in the freezer for a quarter of an hour. Cut the cooled "Three Chocolates" cake into portions and decorate with berries, whipped cream from a cornet, and grated chocolate. Enjoy! In addition to the fact that this delicacy is delicious, it also improves your mood due to the high cocoa content. It is really impossible to list all the advantages of this cake — you just need to try it, enjoying every piece. Cook with love, and we have already found the perfect recipe, or rather, even several, for you!
