Three Chocolates Cake
I recommend preparing this popular dessert. It has a rich flavor and a very delicate consistency that will appeal to children, adults, and all chocolate lovers. If you use high-quality products, the cooking process will be quite simple.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- eggs 3
- sugar 100 g
- milk 70 ml
- butter 30 g
- chocolate 30 g
- cocoa powder 15 g
- baking powder 7 g
- flour 150-170 g
- dark chocolate 150 g
- egg yolk 2
- sugar 50 g
- milk 150 ml
- heavy cream 33% 250 ml
- gelatin 8 g
- milk chocolate 150 g
- egg yolk 2
- sugar 50 g
- milk 150 ml
- heavy cream 33% 250 ml
- gelatin 9 g
- white chocolate 150 g
- egg yolk 2
- sugar 50 g
- milk 150 ml
- heavy cream 33% 250 ml
- gelatin 10 g
Instructions
Preparing the base
Step 1 of 58
Combine the flour, cocoa powder and baking powder.
Step 2 of 58
Mix all components thoroughly.
Step 3 of 58
Sift the resulting mixture through a sieve.
Step 4 of 58
Combine the chocolate, butter and milk.
Step 5 of 58
Heat the mixture until the chocolate is completely melted (do not bring to a boil). Cool to room temperature.
Step 6 of 58
Beat the sugar with eggs.
Step 7 of 58
Add the dry ingredients.
Step 8 of 58
Mix.
Step 9 of 58
Pour in the chocolate and milk mixture.
Step 10 of 58
Mix.
Step 11 of 58
Grease a baking pan with a diameter of 24 cm. Pour the batter into it and place in an oven preheated to 180 degrees. Bake for 20–25 minutes.
Step 12 of 58
Cut the top layer off the finished sponge cake (leaving a height of about 1–1.5 cm), and trim the edges if necessary.
Step 13 of 58
Place the base in a baking pan or an adjustable cake ring. Line it with several layers of foil or acetate film.
Preparing cream for mousses
Step 14 of 58
Whip all the cream (750 ml) and place it in the refrigerator.
Preparing the dark chocolate mousse
Step 15 of 58
Pour 30 ml of water over 8 g of gelatin. Leave it for the time recommended by the manufacturer.
Step 16 of 58
Mix the sugar with the egg yolks.
Step 17 of 58
Add the mixture to the milk.
Step 18 of 58
Stir.
Step 19 of 58
Heat until slightly thickened (do not boil). Use a thermometer to bring the temperature up to 82–85 degrees.
Step 20 of 58
Remove from heat and immediately add the chocolate.
Step 21 of 58
Stir.
Step 22 of 58
Add the soaked gelatin.
Step 23 of 58
Stir.
Step 24 of 58
Cool the mixture to room temperature.
Step 25 of 58
Take the cream out of the refrigerator. Separate ⅓ (about 250 g), and return the rest to the cold. First, add half of this part (approximately 125 g).
Step 26 of 58
Mix.
Step 27 of 58
Add the second half (approximately 125 g).
Step 28 of 58
Mix.
Step 29 of 58
Spread the mixture over the cake base and place in the refrigerator until set (about 2 hours).
Preparing milk chocolate mousse
Step 30 of 58
Pour 30 ml of water over 9 g of gelatin. Leave for the time recommended by the manufacturer.
Step 31 of 58
Mix the sugar with the egg yolks.
Step 32 of 58
Add the mixture to the milk.
Step 33 of 58
Heat until slightly thickened (do not boil). Use a thermometer to bring the temperature up to 82–85 degrees.
Step 34 of 58
Remove from heat and immediately add the chocolate.
Step 35 of 58
Stir.
Step 36 of 58
Add the soaked gelatin.
Step 37 of 58
Mix.
Step 38 of 58
Cool the mixture to room temperature.
Step 39 of 58
Take the cream out of the refrigerator. Take ½ of the remainder (about 250 g), and leave the rest in the cold. First, add half of this part (approximately 125 g).
Step 40 of 58
Mix.
Step 41 of 58
Add the second half (approximately 125 g).
Step 42 of 58
Mix.
Step 43 of 58
Spread a layer over the dark chocolate mousse and place in the refrigerator until set (about 2 hours).
Preparing white chocolate mousse
Step 44 of 58
Pour 30 ml of water over 10 g of gelatin. Leave for the time recommended by the manufacturer.
Step 45 of 58
Mix the sugar with the egg yolks.
Step 46 of 58
Add the mixture to the milk.
Step 47 of 58
Heat until slightly thickened (do not boil). Use a thermometer to bring the temperature up to 82–85 degrees.
Step 48 of 58
Remove from heat and immediately add the chocolate.
Step 49 of 58
Stir.
Step 50 of 58
Add the soaked gelatin.
Step 51 of 58
Stir.
Step 52 of 58
Cool the mixture to room temperature.
Step 53 of 58
Take out the remaining cream. First, add half (approximately 125 g).
Step 54 of 58
Mix.
Step 55 of 58
Add the rest of the cream.
Step 56 of 58
Mix.
Step 57 of 58
Spread a layer over the milk chocolate mousse. Leave in the refrigerator for 4–6 hours.
Step 58 of 58
Carefully remove the ring and the film.