Cake "Three Chocolates": recipe step-by-step

Recently, the cake "Three Chocolates" ("Mirel" produces one of its variants) became an extremely popular dessert. There are a lot of ways of preparing this delicacy. In fact, this chocolate biscuit covered with three kinds of mousse (with the taste of bitter, milk and white chocolate). Variations concern both the number of layers and their composition. Baking a cake "Three Chocolates", a biscuit recipe can take your favorite, and the number of layers of mousse cut to perfume.

Peach cake "Three Chocolates"

Photos allow you to see how this dessert is magnificent in a cut. Accuracy, respected in its preparation, makes it very beautiful. You can try to make a cake called "Three Chocolates" (we will list the recipe with several types of biscuit so that you have a choice), both large and in the form of a portioned dessert. For the last version you need special molds. But you can demonstrate a cut from several layers in all its splendor when filing.

Cake "Three Chocolates". Biscuit Recipe

For the first layer, bake the cake. You need a high enough detachable form - with it you can not only bake a biscuit, but also pour it with mousse. Separate the four egg proteins from the yolks, melt the bitter chocolate bar with a high content of cocoa. Whip the slices of sweet cream butter (unsalted, warmed to room temperature, but not melted) with a tablespoon of sugar. To the butter, add melted chocolate, slightly chilled, and yolks. Blend the mixture again. Half a cup of white bread flour sift with the addition of salt, vanillin and baking powder, put into whipped with four tablespoons of sugar proteins. Mix everything, bake for 30 minutes at medium temperature.

Cake "Three Chocolates". Recipe for three layers of mousse

You will need two standard tiles of white, bitter and milk chocolate, 600 grams of cream of maximum fat content (200 grams per layer), seventy five grams of butter, 3 tablespoons of instant gelatin and half a glass of cream liqueur (this is an optional ingredient, it can be replaced Soluble coffee drink). Each mousse should be made in a separate bowl, gradually collecting the cake. Prepare them at the same time will not work, because you need to prevent premature thickening. Divide all products into three equal parts. Each kind of chocolate needs to be heated in a water bath until it melts, and then add to it whipped cold cream, soaked gelatin beforehand, liqueur (coffee) and butter. While you were preparing the first mousse, the biscuit should have already cooled down. This means that you can start assembling. The cooled biscuit should be cut to one centimeter, there should be some free space between the cake and the mold (clearance). Internal borders should be covered with a thick film. Lay out the first, the darkest, mousse so that it gets into the gap. Let it freeze in the refrigerator. Top with a second mousse (with milk chocolate), and after its solidification - the third. Cool well.