Three chocolates cake with vanilla, baylis and fruit

10 servings
3 hours

For the test:
1. Melt 100 grams of dark chocolate on a water bath (it is better to take from 60% of the cocoa content and above). Deliver cool down.

2. Meanwhile, beat 100 grams of butter from 50 grams of sugar to a lush white mass.

3. Add melted chocolate to the butter mass and beat again until fluffy.

4. Then we take 4 eggs and carefully separate the proteins from the yolks.

5. Add 4 yolks to the chocolate mixture. Add 1 tsp vanillin there and beat again. You get a tasty cream masse.

6. In a small bowl, mix 100 grams of flour and 10 grams of baking powder and sift into a chocolate mass. Stir slightly.

7. Next, beat the proteins with 100 grams of sugar. Add the whipped proteins to the chocolate mass and mix with a spatula while keeping the dough airy (if there are small lumps of flour left, this is not scary, do not achieve 100% smoothness of the dough) .

8. Preheat the oven to 160-170 degrees. Grease the baking tin with butter (I have a 23cm split shape) and sprinkle with flour. Lay out the dough and flatten with a spatula.

9. Bake the biscuit for 25-35 minutes in a preheated oven. Check readiness with a wooden skewer. Remove the finished biscuit from the oven and leave to cool in the form. Then turn over on the grid (turn over carefully, because the bark is very fragile). In order for the cake to be denser and not crumble, you need to cover it with a towel and leave at room temperature for the night, but if this is not possible, then put it in the freezer for minutes 20. 10. Then we take a detachable shape (or a bakery ring of a suitable diameter) and put our cake there. We lay the walls of the mold with film so that the top is 8-10 centimeters above the mold itself (I used a dense file and tape). 1
1. Mix 100 ml of milk and 50 ml of Beilise liqueur and soak the cake. Put in the freezer. For dark chocolate mousse:
1. Pour 6 grams of gelatin into 60 ml of milk and let it swell. Then we put the gelatin in a water bath and stir it until it dissolves completely. Pour in 40 ml of Beilise liqueur and mix. Remove from the water bath and set aside.

2. Then, in a water bath, melt 200 grams of dark chocolate with 30 grams of butter. Make sure that the water in the pan does not boil much, otherwise you can spoil the chocolate mass!

3. Then we pour warm gelatin mass into the melted chocolate. It is important that the temperature of chocolate and gelatin mass is not too different. Remove the finished mixture from the water bath and let it cool to a little warm.

4. We take 300 ml of cold cream (it is better to take confectionery, because they are fragrant and slightly sweetened) and beat the mixer.

5. Then add the chocolate mixture to the whipped cream and gently mix with a spatula until uniformly maintaining airiness. Put the mixture on the cake, level with a spatula and put in the refrigerator. For milk chocolate mousse: Milk chocolate mousse is also prepared. . .
1. Pour 8 grams of gelatin into 60 ml of milk and let it swell. Then we put the gelatin in a water bath and stir it until it dissolves completely. Pour in 40 ml of Beilise liqueur and mix. Remove from the water bath and set aside.

2. Then, in a water bath, melt 200 grams of milk chocolate with 30 grams of butter. Then we pour warm gelatin mass into melted chocolate. Remove the finished mixture from the water bath and let it cool to a little warm.

4. Take 300ml cold cream and beat the mixer.

5. Then add the chocolate mixture to the whipped cream and gently mix with a spatula until uniformly maintaining airiness. Put the mousse on top of dark chocolate, level with a spatula and put in the refrigerator. For white chocolate mousse: White chocolate mousse, cook a little differently.
1. Pour 10 grams of gelatin into 60 ml of milk and let it swell. Then we put the gelatin in a water bath and stir it until it dissolves completely. Pour in 40 ml of Beilise liqueur and mix. Pour the warm gelatin mixture over 200 grams of broken white chocolate into small pieces and let it stand for a minute. Stir and put on a water bath adding 30 grams of butter.

2. Take 300ml cold cream and beat the mixer.

3. Next, gradually add a slightly warm chocolate mixture to the whipped cream, stirring each time. We lay out mousse on top of milk chocolate, level with a spatula and put in the refrigerator at night, or better for a day. For chocolate glaze:
1. Take 80 grams of dark chocolate and break into small pieces, melt in a water bath adding 40 grams of butter. Mix until homogeneous. Then we pull the cake out of the refrigerator, release it from the film and shape. Transfer the chocolate glaze into a disposable confectionery bag and let it cool a little. Then we cut off the tip of the pastry bag and make chocolate glaze flows. We decorate the cake at will. That's all! Have a nice tea party!