Gentle, playful and bitter - all these epithetsquite deserves an incredible cake "Three Chocolates". The combination of the most exquisite tastes gave us the pleasure of every piece of this delicacy. Biscuit base gives a special charm and emphasizes the effective consistency of the multi-colored layers of chocolate mousse. Of course, the recipe for this cake is not simple. It will take some skill and excellent quality cream. But we are sure that you will not regret for a moment that you have made some efforts to create this masterpiece! After all, a heady aroma, imprisoned in every layer of dessert, leaves no one indifferent, even the most fastidious sweet tooth. 
Cake "Three Chocolates"
We are glad to offer you a gentle and delightfulA beautiful dessert, full of luxurious taste. A rich recipe will certainly please fans of cocoa-based delicacies. A little fussing, you will get an unspeakable pleasure from this cake. Ingredients: For biscuit:
- 120 grams of flour
- 110 grams of butter
- 35 grams of sugar
- 1 tile 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
Mousse from dark chocolate:
- 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 glaze:
- 1 tile of white chocolate
- 50 milliliters of cream
- 50 grams of butter
Cooking method: The first thing to do is bake a biscuit - read carefully the recipe, but only then proceed to its execution. For the test, separate the proteins from the yolks, trying not to get a piece of yolk into the squirrels. Drain the butter at room temperature and whisk with sugar. Then add the salt and melted in a water bath black chocolate. Enter the yolks and whip the mass to splendor. Separately whisk chilled proteins with sugar. Brush them a little before whipping - so the foam will be stronger. Combine the flour with the baking powder and vanillin, then pour into the butter-chocolate mixture. Last neatly enter the squirrels, mixing them with a spoon in circular motions from the bottom up. By the end of the kneading, the oven should already fully warm up to 160 degrees, since the recipe for a biscuit dough is very whimsical and the dough may fall into an insufficiently hot oven. Remove the butter with a butter and pour out the dough. Bake at the above temperature for about 40-50 minutes, the first 15 minutes the oven door can not be opened categorically. Finished biscuit cool to room temperature and trim the edges, so that the cake is easier to pull out, and then, not pulling out of the mold - soak the base of the cake with liqueur. Leave it for a while, and start to prepare mousse yourself. Before pouring the first layer, in the form make a high border of a thick paper - the dessert turns out to be quite high. To prepare the basis for all three types of mousse, use the following recipe: Instant gelatin soak in 50 milliliters of cold cream. And chilled cream (600 ml) whisk in a thick foam and put in the refrigerator. Next, use the required amount of cream listed in the list for each of the three layers of the cake. To cook the black chocolate mousse, in a saucepan over low heat, melt the black chocolate with butter. Add the norm of gelatin, which has already swelled, liquor and mix it all. Allow the mass to cool slightly and mix with the whipped cream from the refrigerator. Biscuit cake filled with the first chocolate mousse and put in the refrigerator for cooling. When the cake has solidified almost completely, start preparing the second mousse - milk - its recipe is similar to the first. Pour them a layer of dark chocolate and put in the refrigerator for freezing. It will not take long. Using the usual scheme, prepare a white mousse and pour it on the first 2 layers of the cake, leave it in the refrigerator for the night. One hour before serving, prepare the glaze: melt the butter in a small saucepan over low heat, add chocolate, cream and mix it thoroughly. Remove the glaze from the heat and cool it a little on a water bath. Then pour it on the cake, quickly and clearly distribute the spatula and let it freeze. Deliciously delicious dessert is ready - a pleasant tea party! 
Cheese cake "Three Chocolates"
This recipe - with a twist. Cheese flavor nicely complements the taste of chocolate - for sure this version of the cake will find its army of fans among sweet tooth. Ingredients: For the basis:
- 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
Mousse from dark chocolate:
- 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 Cake recipe "Threechocolate "consists of several parts, start with the preparation of the main mixture (mass number 1). Gelatine soak in water, and then melt it in a water bath. Cheese with sugar beat for two or three minutes and then gradually pour in the milk and continue to beat until the sugar dissolves completely. At the end, enter dissolved gelatin. Separately whip the cream 33% fat, at the end of whipping, enter the norm of swollen gelatin (mass number 2). You can beat each serving in a separate container, or you can combine components from all 3 lists for mousses. Leave the resulting mass aside and melt all three kinds of chocolate. The recipe for mousse is the same for any of them: in the melted chocolate enter the cheese mass (number 1), mix and then add mass number 2 with whipped cream with gelatin. Put a ready-made roulette chocolate biscuit on the bottom of a 22 centimeter separable mold. Lay the first layer of black chocolate mousse. It should be a bit thin, so that the layers are perfectly even. Put in the fridge so that the mousse is slightly frozen, but not too hard, otherwise the next layer will not grasp well. Then fill the milk layer, cool it, and finish with a white layer. The recipe is a success. Finished dessert leave on the bottom shelf of the refrigerator for 3-4 hours, and then you can convene the household for tea - the cake "Three Chocolates" is ready! Have a nice tea. 
Cake with nuts "Three Chocolates"
Do not spoil the dessert! This recipe is especially piquant, since, in addition to the three varieties of chocolate, it also contains three kinds of walnut - the core of the walnut and cedar, and the aroma of almonds in the form of the liqueur "Amaretto". Is not it, tempting and intriguing? Try a piece of this delicacy, enjoy the game of flavors and flavors. Ingredients (in grams):
- milk chocolate - 200
- bitter 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
- liquor "Amaretto" - 50
Cooking method: This recipe suggests to take as a basis a cake ready biscuit, so you do not have to spend much time in the kitchen, making an exquisite dish. Rub the biscuit base on a large grater, add crushed nuts, liquor, cocoa powder to the mass and mix. Splice the form with butter and knead biscuit-nut crumbs. If you are afraid that the base can disintegrate, add 30-40 grams of melted butter to the mixture, and only then form the base. Now is the time to prepare three layers of 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. In a water bath, melt the chocolate, enter the yolks, butter and previously soaked gelatin. The mixture is allowed to cool to room temperature and add the whipped cream. The recipe for the interlayer came to an end. On the biscuit layer, pour the first layer - milk mousse. Let it cool and grasp. Next, pour the white mousse, and finish with a layer of dark chocolate. Each such floor cool in a quick way, putting it for a quarter of an hour in the freezer. Chilled cake "Three Chocolates" cut into portions and decorate with berries, whipped cream of corn and chocolate grated. Bon Appetit! In addition, this delicacy is deliciously delicious, it also enhances the mood due to the high content of cocoa. List all the advantages of this cake is really impossible - you just need to try it, enjoying every piece. Cook with love, and the perfect recipe, or rather, even a few, we have already found for you!
