Hi all. In my Vkontakte group, I promised to post the recipe for the legendary Three Chocolates cake. So everyone who was waiting - the article is for you. The cake turns out to be insanely delicious, for all chocolate lovers - urgently cook!

I will say right away that I have been staring at this cake for a long time, but I was embarrassed by the long preparation. Well, the name itself - a mousse cake scared me, since I had never had to cook such a cake before. However, almost every day my Instagram feed was full of this masterpiece, beckoning with its even layers and delicate structure. Well, I, like a true chocoholic, gladly succumbed to this call.

I want to note that this cake is far from cheap and will require from you, in addition to high-quality ingredients, some more tools. Let's start with them, perhaps.

Since this is a mousse cake, it is collected in a ring. I have a detachable ring, with a diameter of 16-30 cm. A very convenient thing. I bought on Aliexpress, but you can buy on Ozone.

An acetate border tape should be laid around the perimeter of the ring. I bought in my city in a confectionery shop. It is better to look immediately for a high one - 10 cm and dense. But, since at the moment I am in another city, and there are no confectionery departments here, I used a dense file instead of a tape. Cut it in half and connect the edges with a stapler. Quite a decent replacement.

Of course, I will not write about the mixer, without it - nowhere).

Now a few words about the ingredients. In order for this cake to become divinely delicious, very high-quality ingredients are needed. Of course, chocolate plays the main role here. The result will depend on its taste. This cake is the most delicious on Callebaut chocolate, until I tried a worthy replacement. Again, in the absence of a store, I had to cook from improvised ingredients. I advise you to take proven companies (cheap confectionery tiles are not suitable). And if things are more or less decent with milk and bitter chocolate, then I could hardly find white.

Cream needs fat for whipping, from 30%. According to the recipe for each layer, you need to take 200 ml of cream, it turns out 600 in the end. Since I only had one pack of 480 gr cream on hand, I reduced their number in the layers. I added about 140 grams to each layer, leaving 40 grams of ganache cream for smudges. If you have the opportunity to do according to the recipe, then take the full dose, if, like me, there are restrictions, then there will be nothing to worry about, just the cake will come out smaller in size (by the way, according to the recipe, it turns out to be 10-12 cm high, I have the output turned out to be 8 cm).

I will only describe the step-by-step preparation of the mousses themselves and the assembly of the cake. The base of the cake can be taken absolutely any. I took as a basis (the whole cooking process is on the link), it will be very tasty with or (links are also clickable). Choose the biscuit that you like best, of course, there is only one limitation - it must be chocolate.

Here's what the end result should be.

And here is the cut. Perfect layers that transition from a rich coffee sponge cake to the most delicate mousse on white chocolate.

And even if this delicacy is not an easy one, but I assure you, having tried this cake once, you and your loved ones will remember this delicate taste for a long time and ask you to cook such a dessert again and again.

If you like the option of mousse cakes, write to me in the comments or in my VKontakte group, I will try to find a few more successful recipes.

Enjoy your meal.

I can say with confidence that this is one of the most delicious and harmonious cakes that I have tried lately. And I specially prepared it for you for Valentine's Day!

Recipe from the official Valrhona website. I have been working with this brand of chocolate for many years and still remain faithful to it. And I want to talk a little with you in principle, about the quality of chocolate. When we are just starting to study the art of confectionery, for us in the recipe, for the most part, the % of cocoa mass in the bar is not so important, the plantations on which the cocoa beans were grown ... we see “bitter chocolate”, “milk chocolate”, “white chocolate ” and in our usual environment, in the nearest store, we are just trying to find a suitable tile with, God forbid, if half natural ingredients, without soy, etc. additives. But when, step by step, we comprehend this science, we begin to try to understand ... what is the difference between 64% from one country and 66% from another country ... And it turns out that one variety will give off a slight sourness, because there was less sun; and the second variety may have a rich fruity bouquet, because it grew in more noble soil. And if you use the first type for any recipe, then in combination with the fruit and berry component it can turn out to be very sour, but if you add the second one ... it will be just a firework of taste.

In the world there are, like sommeliers - experts in wine, as well as experts in chocolate. In the school of Valron, among other things, they teach this. People learn to distinguish different varieties to the smallest shades and describe them, to select suitable ingredients for them, in union, which will only reveal their taste qualities even more.

You can talk about chocolate endlessly, and I can hardly stop myself from embarking on a long and exciting journey through this sweet world. Therefore, if anyone wants to know more about variations, shades, nuances, then I, where you can read all this in addition.

I will tell one example that I shared on my “I came to another country to my good friend, he is a pastry chef in a restaurant of a very good hotel. And my friend made a cake especially for me: chocolate-coconut-mango. I tried it, but they didn't feel anything other than chocolate. I asked him what kind of variety he took, after which he wrote to Valrone and explained to them: “There is a cake, a chocolate cake, additional flavors of mango and coconut. We need to find a chocolate that best combines all this.” Valrone sent 5 different types. We made 5 identical cakes, where only the percentage of chocolate changed. Then they cut it into small pieces and called a focus group, completely uninterested people - staff, hotel guests. And they gave them all the same set of 5 pieces and a piece of paper so that they wrote down their feelings under each number. And then, when the majority of votes were cast for one particular variety, we tried everything ourselves. And it turned out to be true, it is with this chocolate that the tenderness of mango and a light plume of coconut are fully felt, chocolate no longer “suffocates” this combination, but complements it, as if lifting it on a wave.” Can you imagine how much can depend on the brand, percentage, country in which cocoa beans were grown?

Why am I leading this? This is the first time I cook with such thorough preparation and approached the execution of the recipe without stepping back. I have collected all the types of chocolate recommended in the recipe. By the way, what I really liked, in the footnotes to the recipe, it was also said what other varieties (and their number at the company has long passed over fifty) are well suited for this or that type of cream, and if there are changes, then the changes in proportions are indicated in other types. I will describe all the combinations and the recipe itself in great detail, with all the nuances, so that you don’t even have any questions left.

Cake composition:

— "Extra bitter" 61% chocolate biscuit (Extra Bitter 61% Chocolat Cake Sponge)

(Streusel)

– Ivoire 35% vanilla cream “Namelaka”

(Milk Chocolate Lightened Mousse)

— Light mousse with dark chocolate (Dark Chocolate Lightened Mousse)

- Chocolate glaze. It was not given in the recipe, so you can use any dark icing from the site, for example, dark chocolate icing works well.

- Decor - three leaves of chocolate: bitter, milk and white.

The number of ingredients in the original recipe was indicated for 6 cakes with a diameter of 16 cm. I counted the ingredients for you to get 1 cake with a diameter of 18 cm, about 4.5 cm high.

Dessert assembly scheme from the Valrona website, I just translated it for you:

Ingredients:

20 g butter 84%
20 g light brown sugar
20 g almond flour
a pinch of felre desel (or sea salt)
20 g flour

60 g eggs
18 g invert sugar
30 g sugar
18 g almond flour
30 g flour
6 g cocoa powder
2 g baking powder
30 g cream 33%
35 g butter 84%
16 g melted Extra bitter 61% couverture (Or you can use 14g Guanaja 70%; 15g Caraibe 66%; 15g Ta?nori 64%)

52 g milk
1 vanilla pod
6 g glucose
2 g gelatin
75 g Ivore 35% chocolate (or you can use 77g Opalys 33%)
8 g cocoa butter
104 g cream 33%-35%

50 g milk
100 g cream 33%-35%
75 g Bitter lactee 39% couverture (or you can use 70g Jivara lactee 40%; 72g Orizaba lactee 39%; 70g Guanaya lactee 41%)
1.5 g gelatin

82 g milk
162 g cream 33%-35%
1 g gelatin
82 g Extra bitter 61% Couverture (or you can use 74g Guanaja 70%; 78g Cara?be 66%; 80g Tainori 64%)

P r i p o r a t i o n e :

For this recipe, I used it, as it is more fragrant and tender, with a slight floral scent. But regular bourbon will work just as well. Never use vanilla!

Soak gelatin in cold water and let it swell.

Combine milk and glucose in a saucepan. Cut the vanilla pod in half lengthwise, remove all the seeds and add everything, along with the pods themselves, to the milk. Bring the mixture to a boil, cover and simmer for 3-4 minutes.

Melt chocolate with cocoa butter.

Add the swollen gelatin to warm milk, stir until it dissolves. Then pour everything in a thin stream into melted white chocolate with cocoa butter. At the very end, add liquid cold cream and mix. Cover the cream with cling film so that it is completely adjacent to the surface of the cream. Place in refrigerator until chilled.

Soak gelatin in cold water and let it swell. Melt the chocolate. Bring the milk to a boil, remove from heat, melt the gelatin in it and pour everything in a thin stream into the melted milk chocolate, mix until smooth. Then cool to 45C-50C.

Whip the cream and gently fold it into the chocolate mixture.

Prepare a ring or a mold with a diameter of 18 cm. Pour all the mousse into it and put it in the freezer until completely solidified.

Preheat oven to 150C/160C.

Mix dry ingredients. Add chilled butter cut into pieces. Grind with your hands or with a food processor until crumbly.

Spread the crumbs on a baking sheet lined with parchment paper and bake in a preheated oven for 10-15 minutes. The streusel should turn golden, but not brown.

Do not turn off the oven.

"Extra Bitter 61%" chocolate biscuit:

Sift dry ingredients together.

Mix eggs, sugar and invert sugar together. Beat at medium speed for 10-12 minutes until the mixture is almost white and has doubled in size.

Melt chocolate and butter.

Add the chocolate mixture to the egg mixture along with the cream. Finally, stir in the dry ingredients.

Put the biscuit in a mold with a diameter of 18 cm. Sprinkle streusel on top and bake in an oven preheated to 160C with convection for 20 minutes. Let the finished biscuit cool down.

Ivoire 35% Vanilla Namelaka, installation:

Collect the cream with white chocolate in a pastry bag with a nozzle No. 9 (9mm) and deposit on a cooled biscuit, on top of the streusel, as if you were depositing profiteroles of two different shapes - larger and smaller.

Place in the freezer until completely frozen. Because the cake will be assembled “in reverse”, if you freeze the vanilla balls poorly, then when pressed into another mousse, they will deform and you won’t get a beautiful pattern when cut.

Light mousse with dark chocolate:

It is made in exactly the same way as mousse with milk chocolate.

Soak gelatin in cold water and let it swell. Melt the chocolate. Bring the milk to a boil, remove from heat, melt the gelatin in it and pour everything in a thin stream into the melted dark chocolate, mix until smooth. Then cool to 45C-50C and stir in the whipped cream.

Assembly:

Prepare a cake ring with a diameter of 18 cm, lay the sides with acetate (border) film. At the bottom, place a disk with milk chocolate mousse. In principle, you could freeze it right there. Pour the bittersweet chocolate mousse over this disc. Take out the sponge cake with frozen white cream, turn it cream side down and drown it in the mousse to the very edge of the sponge cake. The mousse will rise and protrude from all sides of the biscuit. It is not necessary to completely hide the biscuit in chocolate mousse.

Put in the refrigerator overnight. In the morning, cover with icing, let it harden and decorate with three petals of three types of chocolate.

Store in refrigerator until serving.

Happy tea!

Hello Daniella and Grandma Emma! You are great fellows, as you create such beauty in your kitchen and share it with others. The three chocolate cake recipe is the best dessert I have ever made. Perfect for adults and kids parties, as chocolate is a versatile ingredient that will never ruin a dessert, and here there are already three of them! Creative inspiration to you and new recipes! Sincerely, Elena.

Seeing your recipe for a three-chocolate cake with a photo of the cooking steps, I immediately took up the kitchen apron and ran to cook it. This is just an incredible mixture of chocolate that spends very little time on the table, as few people can restrain themselves from reaching for another piece of such goodies. Thank you for this recipe!

Despite the fact that this dessert is very high in calories, it is also insanely delicious. And yet, having such a dish on the table with aromatic coffee, there is not enough willpower and you constantly want more.

Good day everyone! My name is Irina, I have been living in Austria for three years now. On weekends, my friends and I often gather at each other's and have tea parties with various sweets. Recently, I invited all my friends to visit me and prepared a three-chocolate cake for them. The recipe on your site seemed simple enough to me, and I wanted to try to cook this delicious dessert. The next day I presented my masterpiece to my friends. The reaction was not long in coming and everyone began to wonder how to make a three-chocolate cake? I showed your site and praised how convenient and easy everything really is. So now I am entitled to a bonus for having increased the number of your fans, led, of course, by me) I wish you success in your culinary business and look forward to new masterpieces!

Hello grandma Emma and Daniella! Thank you so much for the super three chocolate cake recipe with photos, it is much easier to cook, because I do not have the fastest internet and the video does not always display well. But you approached the submission of recipes taking into account all situations and, despite the lack of the ability to cook from a video, photos with a description of the steps are enough for me. I love you and cook with you always!

Greetings Grandma Emma! You can praise me, because yesterday I used your video recipe and prepared a three-chocolate cake for my husband's wedding anniversary. The step-by-step recipe helped me a lot and I did not experience any difficulties in the cooking process. My husband already blossomed when he received a piece of chocolate cake in my performance as a bonus to a cup of tea. A real confectionery hit for all sweet lovers!

Ohh delicious! Too bad it didn't work out the first time. Such cakes need to be made in large portions, because due to its delicate structure, it is eaten very quickly. Thanks for the three chocolate cake recipe with photos and videos!

Good afternoon I really like to cook desserts, and even had thoughts to connect my future profession with this. I tried to do everything on my own, using cookbooks and video recipes from different authors. But when I got to your site, I found a recipe for how to make a three-chocolate cake and was delighted. Since earlier I was preparing something more banal and common. And three chocolates - a cake, the recipe of which I have not seen before. I want to express my delight to you and wish you success and health!

A few days ago I was looking for a cake for my son. He was 7 years old and I get the impression that chocolate is the most important thing in his life. At first I thought about looking for a cake recipe in the shape of some cartoon character, but I was confused by the huge amount of fondant that is used to create the cake shape. When I saw a three-chocolate cake on your site, a recipe for cooking, photos and videos of cooking steps, I did not hesitate to make a choice. Let it not be in the form of one or another cartoon character, but it will be tasty, satisfying, and most importantly - very chocolatey! The result came out great and my little Artemka was in seventh heaven with happiness. It seemed to me that the toys given to him were not as important to him as his personal chocolate cake, which his mother prepared for him. Thank you for the happy smiles on my son's face!

I really liked the cake, the most delicate mousse, excellent biscuit dough and all this in a composition with a large amount of various chocolate. I want to eat and eat it, despite the danger of adding extra pounds. It is impossible not to reach for an extra piece of such a dessert. The whole family fell in love with your cake from the first bite. Bravo!

Dear Danielle! If you don’t stop pampering us with such delicious cakes with your grandmother, then we won’t fit in the doorway soon!) Have a conscience) But don’t take it as criticism, but only as the warmest compliments.

Dear readers, today we will talk with you about an incredible treat that came to us from France. Many of you have probably already tried mousse in its various versions.

This dish has existed for over 100 years, and during this time there have been many upgrades. His first recipe included whipped chocolate with egg whites. In the process, they began to add various ingredients to it, change the composition, and at the moment we know a huge number of options for preparing such an insanely tasty and airy dessert.

Let's take a closer look at the entire process of creating a three-chocolate mousse cake.

Cake-mousse "Three chocolates"

Kitchen appliances and utensils: blender, whisk, hob, saucepan, cling film, acetate film, or smooth stationery folders.

Ingredients

• In order to use the Three Chocolates cake recipe at home, you need to prepare some ingredients and improvised materials in advance.
• To form it, we will use a confectionery ring with a diameter of 20 cm and a height of 7 cm. A detachable form will replace the ring. We also need cling film to tighten the bottom of the ring, and acetate film for the sides. Instead, you can use dense files or smooth stationery folders.
• You can use any biscuit recipe. You can also increase the amount.
• Soak the gelatin in advance so that you have it ready for the start of the process.
• Take cream with a fat content of 33%, these are better whipped. Leave them overnight in the refrigerator and let them sit for 20 minutes in the freezer before using.

Step by step recipe

Cooking cakes

Preparing the mousse and assembling the cake

1. It's time to prepare the white chocolate mousse. Soak 8 g of gelatin in 48 g of water. Send 80 g of milk to the stove. It must be brought to a boil, but not allowed to boil.
   
   
2. Beat the egg with 50 g of sugar. Whisking continuously, pour in the hot milk.
   
   
3. Send the liquid to a small fire and cook until thick, stirring constantly. Remove from heat and add swollen gelatin. Mix until smooth. Melt 80 g of white chocolate and add to the egg mass. Let cool.
   
   
4. Beat 200 g of cold heavy cream until thick fluffy foam.
   
   
   While beating, gradually increase the mixer speed from minimum to maximum. Add the egg-chocolate mixture to this and mix until smooth.
   
   
5. Place the prepared cake pan on a cutting board, cover the bottom with cling film and the sides inside with acetate film.
   
   
6. Pour the prepared white mousse into it and shake the mass. Send it to the freezer to freeze.
   
   
7. Prepare milk chocolate mousse in the same way. Pour it over the set white chocolate mousse and send it to the freezer. In the meantime, prepare the dark chocolate mousse and cover the milk chocolate mousse with it. Put a biscuit cake on it and drown it a little. Send the cake to the freezer for 6-8 hours (overnight) if you cover it with a mirror glaze. If not, then you need to put in the refrigerator for about the same time.
   
   
8. When the icing and place for icing is ready, take the cake out of the freezer and pour the chocolate in a circular motion.
   
   

   Glaze should have a temperature of 28-30 degrees. The lower the degree, the thicker we can get the coating. Overheated icing will simply drain off the cake and the mirror coating will not work.

9. Before decorating the Three Chocolates cake, you need to transfer it to a flat dish with two spatulas, apply confectionery powder and send it to the refrigerator for 3 hours so that it melts naturally.
   
   

video recipe

Let's watch a video with all the details of the Three Chocolate Cake recipe. You will be able to see how to properly mix the ingredients, what consistency the mousse turns out to be and how the cake will be as a result of formation.

Feed Options

• This dessert will be a chic treat at absolutely any event. Children simply adore it, and adults will enjoy it, even when the whole table is littered with sweets.
• Divide the cake into serving bowls and serve with tea.
• Serve it by taking it out of the refrigerator. Do not keep it in the room for too long, otherwise it will melt.
• Any confectionery powder, fruits or berries will serve as a decoration for it.

And here is a recipe for mirror glaze, which can be used not only for mousse cake, but also for any other desserts. It keeps well in the refrigerator for 1-2 weeks, so you can make more of it if you plan to often delight others with your culinary skills. It has a lot of advantages. It contains affordable ingredients and will add an appetizing look to any dessert.

Cocoa mirror glaze

Cooking time: 40 minutes.
Servings: for one cake.
Calories: 342 kcal per 100 g of product.
Kitchen appliances and utensils: hob, bowl, immersion mixer.

Ingredients

Choosing the Right Ingredients

• Take the highest quality cocoa, because the taste of our glaze will depend on it.

Step by step recipe

1. Soak 12 g of gelatin in 72 g of cold water.
   
   
2. Send 200 g of sugar, 65 g of water to a saucepan and let it boil, stirring regularly.
   
   
3. Sift 65 g of cocoa into the syrup and boil for another 2-3 minutes, stirring constantly.
   
   
4. Pour 130 g of cream into a clean saucepan and bring to a boil (do not boil!). Pour the swollen gelatin into the hot cream and mix thoroughly until it is completely dissolved.
   
   
5. Pour the cream into the cocoa syrup, constantly stirring the mass with a whisk. Blend the mixture with an immersion blender. Lower it to the very bottom at an angle of 45 degrees and beat at the lowest speed. You do not need to actively move the blender.
   
   
6. Cover the icing with cling film, without contact with it, and send it to the refrigerator for 6-8 hours, and it is better to leave it overnight.
   
   
7. Heat the icing in the microwave in 15-second bursts, removing and stirring.
   
   
8. Strain through a sieve before use to remove excess air bubbles. You can store the frosting in the refrigerator.
   
   

video recipe

Dear readers, watch a short video that explains in detail the entire process of creating glaze.

Dear cooks, I hope that today I was able to become useful to you and you have chosen several recipes for yourself that will delight your family and friends. If you have any comments or additions, write, I will always be glad to hear your opinion. And now I want to wish you bon appetit and success in creating delicious desserts!

Chocolate dessert is a classic of confectionery art. The exquisite sweetness of such a dessert can brighten up the gloomiest day, bring a touch of celebration into the gray everyday life, cheer you up, charge you with vigor and energy. There is an incredible amount of various sweets, but the undisputed leader in the number of interpretations is a cake called "Three Chocolates".

What to hide, the dessert is quite laborious, it involves several processes at the same time: baking the base, whipping creams and soufflés, preparing glaze and filling. But the magnificent result of the process is undoubtedly worth the effort. Moreover, the variety of options for the recipes of this cake allows everyone to find what they can.

How to make a classic Three Chocolate Cake

First you need to consider a simple version of the Three Chocolates cake recipe to create at home.

In order to gain experience in making a delicious Three Chocolates cake, you can rely on a step-by-step recipe with a photo:

For a biscuit, you need to mix 2 eggs with 100 grams of sugar, foam until the sugar dissolves and add dry ingredients - 200 grams of regular and 100 grams of almond flour, a spoonful of cocoa, a bag of baking powder. Bake the resulting mixture for 20 minutes, depending on the model of the oven and the size of the deck, the time may vary.

To assemble, you need to choose a shape of a suitable diameter and cover its bottom with parchment. Also, from parchment, you need to form the walls of the form, slightly growing it up. From the finished cooled biscuit, you need to cut the base cake with a sharp knife. Freeze the biscuit laid in the mold. Next, you need to prepare three mousses based on chocolate of different colors - white, milk and black.

Prepare the following products: 3 chocolate bars of different colors, 20 grams of gelatin, 800 g of heavy cream, 150 g of Baileys liqueur.

For mousse, pour 20 grams of gelatin with cream (50 g), then heat a third of it. Boiling gelatin is impossible, it may lose its gelling properties. Beat 250 grams of cream until creamy, pour in melted dark chocolate (100 g), heated gelatin and 50 grams of liquor. Stir gently to a smooth consistency, put on a frozen cake and place in a cold place. While the mousse is cooling, repeat the mousse preparation with the two remaining ingredients.

Send the assembled cake to the freezer for 2 hours.

Cook the glaze by mixing 50 grams of cream, 100 grams of chocolate and 5 grams of gelatin, cool slightly and pour over the sweet masterpiece. This is an easy way to make the classic Three Chocolate Cake. And the result will undoubtedly exceed all possible expectations.

In order for the mousse to have a more delicate structure, confectioners are invited to prepare the Three Chocolates cake using mascarpone. This delicate cheese will give the dessert a touch of piquancy combined with unprecedented tenderness.

The recipe needs a slight change, namely, the composition of the mousse for each layer will include: 150 g of cream, 100 g of mascarpone, 1 cocoa bar, 5 g of gelatin.

The rest of the process proceeds in the same way, following the basic steps.

How to bake a Three Chocolates cake using agar-agar and a photo of how to decorate a dessert

If you need to prepare this weightless dessert in the warm season, then the mousse layer should have a more stable structure than with gelatin. For these purposes, agar-agar is used, it allows you to create a perfectly smooth soufflé structure.

For mousse layers of the Three Chocolates cake using agar-agar, you will need: 100 g of powdered sugar, 500 ml of cream, 600 g of cream cheese, 5 g of agar-agar, 3 cocoa bars of different colors.

For the base, you need to bake a chocolate biscuit according to the standard recipe, it will become the bottom layer of the cake.

Separate the whites of 4 eggs and froth them with 100 g of sugar. Foam the yolks with 100 g of sugar. Combine the dry ingredients (300 g flour, a small package of baking powder and 50 g cocoa) and pour into the yolks, stir until the lumps disappear, you can use a blender. Next, add whipped proteins, trying not to destroy their lush structure. The dough must be sent to bake at a temperature of 180 degrees. The baking time will be approximately 20-30 minutes.

The sequence of actions for the mousse: dissolve agar-agar in 50 g of cream, heat. Beat 150 ml of cream until stiff, add agar-agar, powder and 200 grams of cheese. Continuing to beat, add the chocolate mass. While the soufflé is cooling, repeat the process twice more, assemble the product and send it to cool for 2 hours.

After complete cooling, you can think about how to decorate the Three Chocolates cake.

Take a look at the photo, how impressive the decor of raspberries and mint, or multi-colored macaroons looks on chocolate icing. Another decoration option is snow-white meringues or Raffaello sweets.

Cake "Three chocolates" with a biscuit base

It is not always possible to bake a biscuit, and sometimes, because of the heat, you don’t want to do anything with the oven. For this case, there is a version of the Three Chocolates cake with a cookie base.

For the base you will need:

• 150 g shortbread cookies;
• 100 g of oil;
• cinnamon to taste.

Grind the cookies in the processor, add cinnamon and butter.

Place the resulting mixture tightly on the bottom of the dish and cool well.

Alternately lay out three layers of mousse prepared according to the previous recipe on the frozen base. This will be the most successful choice for the warm season.

Cool all layers and decorate with seasonal fruits.

Cake "Three chocolates" with mastic

For special occasions, confectionery decorated with mastic looks very elegant. There is an opinion that mousse sweets cannot be covered with mastic, but this is only a matter of skill.

To prepare the Three Chocolates cake covered with mastic, you will need to make 2 chocolate biscuit cakes according to a standard recipe.

Bake one biscuit in a container where it is planned to assemble the cake, and the second on a deck covered with parchment.

Before assembling the cake, you need to form walls from a thin biscuit along the side of the baking sheet, making out, as it were, a “well” where the mousse will be placed.

• 200 g cream;
• 200 g cocoa bars;
• 5 g of agar-agar.

In the familiar sequence, transfer alternately to the base of the mousse and refrigerate.

For the “Three Chocolates” cake with mastic decoration, the surface must be leveled with the “confectionery potato” substance:

• 100 g of condensed milk;
• 200 g butter;
• 100 g shortbread biscuits.

Grind the components in the processor and coat the chilled cake very well. You should get a smooth surface without any bumps.

After all the manipulations, you get a fairly stable smooth structure, which is covered with mastic, and thus the question of how to decorate the Three Chocolates cake with mastic is solved.

Recipe for cottage cheese and cheese cake "Three Chocolates" with shortbread biscuits

A useful solution is a variation of the famous delicacy, this is the Three Chocolates cake with curd cheese.

Ingredients:

• 750 g curd cheese,
• 300 g shortbread biscuits,
• 5 sheets of gelatin
• 300 ml cream 130 g butter
• 200 g cocoa bars of different colors,
• 125 g sugar
• 75 g of water.

The production of the “Three Chocolates” curd cheese cake does not have any cardinal innovations compared to the classic recipe.

Basic steps: grind cookies and butter in a kitchen machine, form the base of the product. Beat cream cheese, add cream and beat again. The previously soaked gelatin must be squeezed out and added to the mixture. Divide the cream into three parts and add melted chocolate of different colors to each. Lay the cheese layers alternately on the base and cool. After complete cooling, you can remove the form, crush cocoa on top with a sieve.

A variant of the exclusively cheese recipe for the Three Chocolates mousse cake is also possible.

In this version, the composition of the soufflé includes cream or curd cheese in the amount of 300 g, gelatin 5 g, powdered sugar 100 g and cocoa bar.

From these ingredients, a mousse of the same color is whipped, placed on a base (biscuit or sand) and cooled. In the same way, two more soufflés of other colors are prepared and the Three Chocolates cheese mousse cake is formed.

Delicate cake "Three chocolates" with mascarpone cheese

Preparing a delicious and delicate cake at home is not at all difficult. To do this, just bake a chocolate biscuit and add mascarpone cream. For the biscuit you will need:

• dark chocolate - 210 grams;
• flour - 150 grams;
• chicken eggs - 4 pieces;
• butter or margarine - 200 grams;
• granulated sugar - 160 grams;
• baking powder - 1 teaspoon.

Melt the butter and chopped chocolate using the microwave. Then let the mixture cool down a bit. Baking powder should be added to the sifted wheat flour. Beat eggs and granulated sugar with a mixer, which is set to maximum speed, about 10 minutes until fluffy. Next, set the speed to medium, pour in the chocolate-butter mixture. Reduce the speed to minimum, sift the flour and introduce it, but do it gradually. Turn on the oven and preheat to 185 degrees. Pour the prepared substance into a baking dish and bake for 20 minutes.

Chocolate lovers will love the recipe for making chocolate mascarpone cream.

Take 200 grams of chilled cream and put it in a bowl, add 160 grams of sugar and beat well to form a creamy consistency.

Put 300 grams of mascarpone cheese on a plate and gradually add whipped cream, mix, divide into three parts.

Pour 100 grams of pre-melted white chocolate in a stream into one part of the cream and beat well until smooth.

Add dissolved gelatin (5 g) and put the cream on the biscuit, cool.

The process described for the cream soufflé must be repeated two more times with chocolate of different colors to obtain different colors of the soufflé.

Assemble the product, cooling each layer, decorate with fruits and nuts.

Three Chocolate Mousse Cake Recipe: Detailed Master Class with Photo

Like many culinary treats, mousse is a French invention. In Soviet times, the only available soufflé was "bird's milk". Today, the choice is much wider - mousse is used instead of cakes, instead of cream and to decorate the dish. Mousses are prepared on the basis of fruit purees, wine, cocoa and cream.

It is not difficult to guess what exactly will become the basic component for the recipe for the mousse variation of the Three Chocolates cake.

Required components.

For mousse:

• 150 g of chocolate of different colors,
• 150 g butter,
• 450 ml cream with a fat content of 33%,
• 30 g gelatin.

Step-by-step recipe with a photo of the mousse version of the Three Chocolates cake:

The chocolate biscuit will become the basis of the cake, for it, separate the whites of 4 eggs and foam them with half the sugar (100 g). Lather the yolks with the second half of the sugar. Combine the dry ingredients (300 g flour, a small package of baking powder and 50 g cocoa) and pour into the yolks, stir until the lumps disappear, you can use a blender. Next, add whipped proteins, trying not to destroy their lush structure. The dough must be sent to bake at a temperature of 180 degrees. The baking time will be approximately 20-30 minutes.

To assemble, you need to choose a shape of a suitable diameter and cover its bottom with parchment. Also, from parchment, you need to form the walls of the form, slightly growing it up. From the finished cooled biscuit, you need to cut the base cake with a sharp knife. The diameter of the base should fit into the mold, leaving a small gap. If the top of the biscuit turned out to be very dense or crooked, then it is also cut off.

The base is ready, you need to soak it with freshly brewed coffee.

Knowing how to bake a Three Chocolates cake biscuit, you can experiment with ingredients and proportions to get your ideal option.

For the mousse, dissolve the gelatin. Melt the dark chocolate, then add 50 g of butter and dissolved gelatin there. Beat the third part of the cream into a strong foam. It is important not to interrupt them, for this the process must be controlled all the time. Pour the whipped cream into the chocolate, gently stirring with a plastic spatula in an up and down motion. Put in a mold and send the contents to the refrigerator for half an hour.

While the first layer of mousse is cooling, you need to repeat all the steps for milk chocolate and get a light brown mousse. Lay it out in the same way, level it and send it to cool. White mousse is prepared in a similar way and laid out on top.

The formed cake should be left to cool for 10-12 hours, and then released from the mold by simple manipulations. The cake is ready, it can be decorated with grated chocolate, candies, bright macaroons or colored dragees.

Mousse cake "Three chocolates" with mirror chocolate icing

You can spend a little more time and cook a real masterpiece - the Three Chocolates mousse cake with a mirror chocolate icing.

You will no longer surprise anyone with banal oil roses on cakes, and mastic decorations remain relevant only in children's sweets. Mirror glaze is fashionable, stylish, concise and perfect. It is sometimes a pity to cut such a cake, but it is quite possible to create a culinary masterpiece on your own.

You need to know that before decorating with a mirror top layer, the cake must spend at least 14 hours in the freezer.

To prepare a mirror coating you need:

• 150 ml invert syrup,
• 15 g gelatin,
• 150 ml condensed milk,
• 150 g sugar
• 100 g cocoa bars.

Sequence of actions: combine sugar and syrup, boil. Introduce chocolate and condensed milk into the liquid, stir and pour in the dissolved gelatin. The resulting mixture can be mixed with a blender at low speed, trying to prevent the formation of bubbles. Next, the frozen cake is placed on the wire rack, a baking sheet is placed under the wire rack. The icing is heated to a temperature of 33 degrees and the cake is poured.

When the mirror layer sets, you can add the desired decor and send the product to the cold.

Cake-mousse "Three chocolates" from Luca Montercino: recipe with photo and video

This is the perfect cake for chocolate lovers. Check out the photo of this magical dessert with the recipe for the Three Chocolates airy mousse cake from the famous French confectioner Luca Montercino.

There is almost no dough here and a lot of bavarese, gentle Bavarian mousse.

You will need the following set of products.

For one soufflé layer:

• 1 tbsp Sahara,
• 3 yolks,
• 125 g chocolate (different for each layer),
• 125 ml milk
• 250 ml cream,
• 5 g gelatin or agar-agar.

For glaze:

• 150 ml cream 33%,
• 150 g chocolate
• 3 g gelatin.

For the biscuit base: 75 g butter, 4 proteins, 100 g sugar, 75 g flour, 1 tsp. baking powder, 50 g dark chocolate.

The biscuit is prepared in the same proven way: egg whites are beaten with sugar into a lush foam, dry ingredients and a butter-chocolate mixture, made previously and slightly cooled, are introduced into it with gentle movements. Put the dough with a pastry bag, drawing a circle of the required diameter. Bake this biscuit at a temperature of 175 degrees for a quarter of an hour. The base is quite soft and tender.

See the photo with step-by-step actions for the recipe for making mousse for the Three Chocolates cake:

For the famous Bavarian mousse, you need to prepare a custard base. To do this, egg yolks need to be frothed with sugar and gradually boiled milk is added there without ceasing to beat. Boil until thickened in a bath, add chocolate and gelatin here, warm everything well and set aside to cool.

Whip the heavy cream until creamy, but not too thick, and carefully fold into the cooled base. The mousse should be shiny, beautiful and silky. Put it on the base, trying to carefully tamp against the walls so that there are no voids, and send it to the freezer for 15 minutes.

While the first layer is cooling, you need to prepare a different color mousse. Place in a mold and send to cool, meanwhile prepare the final, white layer, and do the same.

To prepare the glaze, you need to mix the prepared products. Warm everything well, strain from lumps and cool. After that, evenly pour it over the surface of the cake and leave it in the freezer until morning.

A little trick - to remove the product from the mold as accurately as possible, you need to heat it with a hairdryer from all sides.

Watch a video with a step-by-step recipe for the famous Three Chocolates cake performed by the famous Frenchman:

Cake-soufflé "Three chocolates" with cottage cheese

For many mothers, the acute question is how to feed the child with cottage cheese. In this case, the Three Chocolates soufflé cake will be a real salvation. The cottage cheese, which is included in the recipe, is masked in a delicate soufflé by simple steps.

You will need:

• 200 g cookies,
• 200 g butter.

Grind these components thoroughly and form the base of the future masterpiece.

For one color soufflé:

• 200 g cottage cheese,
• 200 g cream
• white chocolate bar,
• 5 g gelatin.

Preparation of the soufflé: Whip the cream in a blender until fluffy. Separately, beat the cottage cheese until the grains disappear. Combine the two masses, pour in the melted chocolate and dissolved gelatin.

This is how one type of soufflé is prepared. It must be laid out on a sand base and cooled.

In the meantime, you need to prepare the second and third souffle in the same way, using chocolate of other colors - milk and black.

You can decorate the cake with fruits and safely treat the children.

Cake "Three chocolates" with fresh berries or fruits

Of course, the Three Chocolates cake can be prepared with berries. The most striking combination with chocolate will be strawberries, raspberries, cherries and cranberries.

If we are talking about the berry filling of the dessert, then it makes sense to put them on a biscuit. Placement between layers of soufflé is not a very good solution, as it can spoil the fit of the layers.

The most spectacular will be the berry decoration of the surface of the product.

To decorate the Three Chocolates cake with fresh fruit, you need:

1. Coat the surface with a mirror glaze.
2. Prepare zero jelly from gelatin (5 g) and sugar syrup (100 g sugar and 100 g water).
3. Dipping fruits and berries in jelly, spread them on a mirror surface, forming a composition.

Mint leaves, powdered sugar and picturesque chocolate drips complete the composition.