Kitchens of the world Food calories Cookery Books

Mousse cake three chocolates on cream

Cooking recipes / Top Picks / Homemade cakes

16 servings
4 hours

Wheat flour - 100 g, Butter - 110 g, Bitter chocolate - 100 gr, Eggs - 4 pcs., Sugar - 100 gr, Vanilla sugar - 15 g, Disintegrant - 11 g, Sugar syrup - 50 ml, Salt - to taste, Butter - 50 gr, Sugar syrup - 50ml, Dark chocolate - 200gr, Cream fat - 200 gr, Gelatin - 8 gr, Butter - 50 gr, Sugar syrup - 50ml, Cream fat - 200gr, Gelatin - 8gr, Milk chocolate - 200 gr, Butter - 50 gr, Cream fat - 200 gr, Gelatin - 8 gr, White chocolate - 200 gr, Milk - 100ml, Butter - 50gr, Dark chocolate - 100 gr, Cream fat - 50 gr, Kumquat - 200 gr, Mint - 20 gr

For biscuit, the eggs are divided into yolks and squirrels.

We put butter and chocolate in the saute pan. Melt until uniform over low heat (or in a water bath), stirring constantly.

Beat the yolks with vanilla sugar.

to the yolks, without ceasing to beat, pour chocolate and butter in a thin stream.

Mix the flour with baking powder and add to the dough.

Transfer proteins, sugar and salt into the whipping container. Beat to a lush stable foam.

Carefully shift the proteins to the dough.

We mix the dough even more carefully with the maximum air from the protein mass.

We line the detachable shape with a diameter of 26 cm with parchment and lubricate with oil.

We shift the dough into it.

Bake at 160 degrees for 25-30 minutes. We do not open the oven for the first 20 minutes. Let the finished biscuit cool.

Thin cut the sugar crust from the biscuit.

We line the clean detachable form with clean parchment and shift the biscuit into it. We build up the side with dense polyethylene. The author uses a clerical folder for papers, but such tapes are also sold in shops for confectioners.

For the dark chocolate mousse, soak the sheet gelatin in cold water until swollen.

Put dark chocolate and butter in the saute pan, add cherry syrup (if the cake is baby) or liqueur (if only adults eat it). Melt until homogeneous over low heat (or water bath).

We squeeze the gelatin and transfer it to the saute pan. Mix until completely dissolved and set aside for 10 minutes.

Beat the cream well.

Add the cream to the chocolate mixture and mix.

Fill with a dark chocolate mixture biscuit and put in the refrigerator until completely frozen (the author of the video had 30 minutes).

For a layer of milk chocolate mousse, we repeat the same actions as with solid. Soak the gelatin until swollen, melt the chocolate with butter and syrup, add the squeezed gelatin, let cool and add the whipped cream. Pour this mixture into a mold. We put it in the refrigerator until this layer is completely set.

For white chocolate mousse, we repeat all the same actions, just add milk to the chocolate and butter instead of syrup. After making sure that the first two layers are frozen, pour a mixture of white chocolate into the mold. Put in the refrigerator until set.

We wait for the complete solidification of all layers. We remove the board and film.

Finished cake. You can leave it like this, or you can go further and decorate.

To prepare the glaze, mix chocolate, butter and cream and bring to uniformity with constant heating and stirring. Cool the glaze as much as possible for its fluidity.

Starting from the center, we cover the cake.

With movements of the shoulder blade in one direction, we distribute the glaze and create flows. Cool the cake, let the glazes get stronger.

We decorate with mint and kumquats.