Cake "Three Chocolates": recipe step by step

Recently, the cake "Three Chocolates" ("Mirel" produces one of its variants) has become an extremely popular dessert.

There are a lot of ways to prepare 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 recipe for biscuit can take your favorite, and the number of layers of mousse cut to perfume.

Bake the cake "Three Chocolates"

Photos allow you to see how much this dessertis 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 latter option, 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 will need a sufficiently high detachable form - with it you can not only bake a biscuit, but also pour it with mousse. Separate the squirrels of four eggs 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 white tiles,bitter and milk chocolate, 600 grams of cream of maximum fat content (200 g per layer), seventy five grams of butter, 3 ten-gram packs of instant gelatin and half a glass of creamy liqueur (this is an optional ingredient, it can be replaced with a 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, 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.