Three chocolate cake is the most delicious sponge cake. Three chocolate mousse cake

Mousse cake "Three Chocolates" is an incredibly delicious dessert. A gorgeous cake that will win the hearts of all SHOCK lovers!!

Despite the large amount of chocolate and heavy cream, the cake does not seem as heavy as, for example, a sponge cake. So such a dessert will be a great end to a festive feast. This cake has become very popular among my friends and acquaintances.

There are a lot of manipulations in the recipe, and for the first time it may seem difficult to make. But I can say for myself that I love making this cake the most. I get great pleasure from every step.

This quantity makes a large cake, about 2 kg, you can prepare half a portion. Sometimes I make 1.5 servings for 2 small cakes.

For the recipe for this cake, my deep gratitude to the talented pastry chef and wonderful woman - Irina (Iren D).

Let's not rant for a long time, but let's start cooking.

Almost the entire cake consists of chocolate cream mousse, but an integral part here is the delicious Savoiardi sponge cake. There is little of it in the cake, but you can’t do without it.

Biscuit

How to make a sponge cake for a 3 chocolate cake?

Weigh the required ingredients for the biscuit.

Divide the eggs into whites and yolks. Beat the yolks with half the sugar into a white fluffy mass.

Beat the whites with the second half of the sugar until soft peaks form.

Carefully fold the whites into the yolks in parts. Mix from top to bottom with a spatula.

Sift the flour in parts and mix with a spatula, also from top to bottom.

The main thing is not to lose the airiness of our mass.

This is what our dough looks like. Lush and airy.

Turn on the oven at 170 degrees.

On baking paper you need to draw a circle with a slightly smaller diameter than our cake.

Place the dough into a bag with a round attachment (I just use a bag without an attachment). From the center of the circle, “snail” the dough. Using a strainer, sprinkle the dough with powdered sugar and leave for 5 minutes.

There is more dough than necessary. But we also bake the leftovers; children eat such delicious cookies with pleasure.

Bake the biscuit for 12-15 minutes. You can open the oven after 10 minutes and check the readiness. You should get a springy biscuit, not a dry cookie.

Chocolate syrup

While the biscuit is cooling, prepare the chocolate filling.

Combine cocoa, sugar and water in a saucepan. Mix. Boil until sugar dissolves.

Allow the impregnation to cool.

Soak the biscuit and set aside.

Chocolate Bavaroise

The most difficult but fascinating process is chocolate Bavaroise.

Pour gelatin with water.

Pour milk and cream (300 ml) into a fireproof bowl, add 40 g of sugar. Place the bowl in a water bath.

While the milk and cream are warming up, beat the yolks with sugar (40 g) until white and fluffy.

Gradually add the yolks to the hot mixture, stirring well with a whisk.

Boil the cream until thickened in a water bath. Stir constantly with a whisk. The cream should not boil.

It will be clear from the sensations when you stir that the cream has become thicker. This takes approximately 15 minutes.

At this time, break the chocolate into three deep plates.

Place gelatin into the hot cream and stir until it is completely dissolved.

Pour the cream into bowls with chocolate.

To ensure that the layers are the same, it is better to measure equal amounts using scales.

Stir until the chocolate is completely dissolved.

Whip cold cream (600 ml) to strong peaks. Divide into three parts.

Add dark chocolate cream to the cream. Stir until smooth.

Assembling the cake

You need to assemble the cake in a split ring (in extreme cases, in a springform pan).

We place it around our soaked “snail”. Remember that there remains a space slightly larger than the diameter of the biscuit. For convenience, I use file strips that I place along the edge of the form. Be sure to place the ring on a flat, hard surface to make moving the cake easier. Or collect the cake on a plate or dish on which you are going to serve the cake in the future.

Distribute the first dark chocolate cream and smooth it out.

You can let our mixture harden in the refrigerator. I put it in the freezer for 5-7 minutes.

At this time we prepare Bavaroise from milk chocolate.

Spread the mixture over the frozen dark chocolate cream. Put it back in the freezer.

Lastly, fill the mold with white chocolate cream.

Place in the refrigerator until completely frozen.

Carefully remove the ring and remove the file strips.

Glaze

How to decorate the Three Chocolates cake?

This time I covered the cake not with mirror icing, but with dark chocolate icing.

To do this, melt the chocolate with butter in the microwave, stir and gradually add hot milk. Bring the glaze to the desired consistency (it should not be thick, but not runny either). Cover the cooled cake with frosting.

You can decorate the “Three Chocolates” mousse cake with a pile of sweets or as you wish.

Try it, and I promise, the result will captivate you.

Happy work and bon appetit.

And a few more of my Three Chocolates cakes....

Do you love sweets as much as I do? This is incredible bliss, pleasure and joy that overwhelms you with each new portion of dessert. Oh, if only you could eat sweets and not gain weight - the dream of every sweet tooth on the planet!

One of my favorite store-bought desserts is the Three Chocolates cake from Mirel. I fell in love with it from the first bite, and periodically buy this sweetness for home or when I go to visit. Soft chocolate cake and delicate mousses melt in your mouth, leaving behind a pleasant aftertaste. Moreover, the amount of filling (mousse) is much greater than the flour base, but despite this, the cake is quite harmonious. However, I have two complaints about the Mirel product. First - dryness of the cakes around the edges, and the second – excessive cloying. You want to taste chocolate, but you feel sugar.

So I decided to make my own variation of this dessert. Surprisingly, the cost of a homemade cake turned out to be almost twice the price of a ready-made one in a store. Draw your own conclusions...

Looking ahead, I will give some tips:

It is better to take a detachable cake pan;
To make it easier to remove the cake from the mold, the sides need to be lined with thick film (not cling film) or a special paper strip;
to obtain a tall cake, the inside of the mold can be lined with a transparent thick film above the sides of the mold by 5-7 cm (with a diameter of 20 cm);
do not take milk chocolate of the “Russia Generous Soul” brand (when heated, it breaks down into a dubious liquid and small lumps);
if you can’t find regular white chocolate, you can use porous chocolate;
In order for the cream to whip faster, it must be cooled; the container in which you place the cream must also be cold;
When decorating a cake with chocolate drips, act quickly, as it hardens in a matter of minutes and pour the chocolate in one layer, otherwise the surface may turn out uneven.

Nutritional value of the dish per 100 grams.

BZHU: 5 /25 /29.

Kcal: 359.

GI: high.

AI: high.

Cooking time: 45 min (active time) + 2 hours (in the refrigerator).

Number of servings: 10 servings (1300 g).

Ingredients of the dish.

Sponge cake.

Baking flour (premium grade) - 90 g (2/3 tbsp).
Egg - 2 pcs.
Sugar - 80 g (1/3 tbsp).
Cocoa powder - 20 g (1 tbsp).
Baking powder - 2 g (1/2 tsp).

Impregnation for the cake.

Water - 100 ml (1/2 tbsp).
Sugar - 100 g (2/3 tbsp).
Vanillin - 4 g (1 sachet).

Bitter chocolate mousse.

Dark chocolate - 100 g (1 bar).
Butter 72% - 35 g.
Gelatin powder - 8 g.
Water - 30 ml.
Cream 33% - 140 ml.
Powdered sugar - 20 g (2 tsp).

Milk chocolate mousse.

Milk chocolate - 100 g (1 bar).
Butter 72% - 35 g.
Gelatin powder - 8 g.
Water - 30 ml.
Cream 33% - 140 ml.

White chocolate mousse.

Butter 72% - 35 g.
Gelatin powder - 8 g.
Water - 30 ml.
Cream 33% - 140 ml.

Glaze.

White chocolate - 100 g (1 bar).
Butter 72% - 50 g.
Cream 33% - 50 ml.
Dark chocolate - 50 g (1/2 bar).
Butter 72% - 25 g.

Recipe.

Let's prepare the ingredients. In total we need: a pack of butter (180 g), a pack of cream 33% (500 g), a glass of sugar, an incomplete glass of flour, 2 eggs, 2 bars of dark and white chocolate and a bar of milk, 2 packs of gelatin (I also had one opened), baking powder or soda, a little cocoa and powdered sugar.

To begin, place all the gelatin (20-24 g) in a bowl and fill it with 1/2 cup of water, let it swell while we make the sponge cake (about 30 minutes).

Place the cream and the container in which you will whip it in the freezer.

Let's preheat the oven to 180 C.

Break the eggs into a bowl and add 80 g of sugar.

Whisk everything thoroughly until the sugar is completely dissolved and a homogeneous white mass is formed.

Pour the sifted flour, cocoa and baking powder into a bowl, mix thoroughly from top to bottom, you can use a whisk or mixer.

Grease the mold (I have a diameter of 20 cm) with butter.

Pour the dough into the mold.

Place the dough in an oven preheated to 180 C for 15-20 minutes. We check readiness with a toothpick (if you pierce the cake, it should remain dry).

While the cake is baking, prepare the syrup to soak it. Place the saucepan on the stove, pour 100 ml of water into it and add 100 g of sugar and vanillin. Cook until boiling. Remove from the stove.

The biscuit is ready. Remove it from the mold and let it cool slightly.

Soak the cooled biscuit well in sugar syrup until it becomes very wet. And put it in the freezer.

So, let's get to the filling. All three mousses are prepared the same way, the only difference is the chocolate.

We begin to prepare the first mousse - from dark chocolate.

Place a saucepan with broken dark chocolate and butter in a water bath.

Cook while stirring until you obtain a liquid, homogeneous consistency. We remove from the “bath”.

Pour 1/3 of the swollen gelatin (35 - 40 ml) into a saucepan and place in a water bath, heat until the gelatin is completely dissolved (until it becomes hot, touch it with your finger), but do not boil, since at 60 C gelatin loses its properties. Remove from heat.

Pour warm gelatin into the chocolate mixture and mix everything thoroughly.

Add 2 teaspoons of powdered sugar to the chocolate and mix. If you like the bitter taste of chocolate, you don't need to add powdered sugar.

We take the cream and saucepan out of the freezer, measure out 140 ml, and put the rest back in the cold.

Whip the cream to stiff peaks.

Gradually fold the whipped cream into the cooled chocolate mixture.

We get a mousse with the consistency of rich sour cream.

In a mold with a large diameter (mine is 23 cm), we place our chilled sponge cake on the bottom. You can take a tighter mold, but then the cake will have to be trimmed slightly. Pour dark chocolate mousse on top of the sponge cake. Place the mold in the freezer for 30 minutes.

Using the same principle, we prepare milk chocolate mousse. You just don’t need to add powdered sugar, the chocolate is already sweet.

We take the mold out of the freezer and pour the milk mousse on top of the frozen dark chocolate mousse. Place in the freezer for 30 minutes.

Cover the frozen cake with glaze and put it in the freezer for 30 minutes. Dessert is ready. But I still had some dark chocolate and butter left, and by analogy I made a dark glaze from them (only without cream, since they ran out). You can decorate as you wish.

We take the cake out of the freezer and remove it from the mold (to make the mold come off easily, you need to run a hot knife along the edge). Pour the dark glaze onto the cooled white glaze; this must be done quickly, as it hardens in a matter of minutes and if you do this in several steps (like me), the surface will turn out uneven. To create drips, pour frosting around the outer rim of the cake and gently push it towards the edge. As it drips, the chocolate will harden, forming droplets of varying lengths.

To disguise the unevenness of the frosting, I drew wavy patterns with a fork. To improve the taste of the cake, put it in the refrigerator overnight (or at least for a couple of hours), store the dessert there and take it out just before serving.

Cut a piece of cake and pour a mug of aromatic tea. Each of the layers is simply an unearthly pleasure, they literally melt in your mouth. At the same time, the cake is very filling and one piece is enough to fill you up.

Enjoy your tea!

Below is a video of the preparation of this wonderful dish.

The Three Chocolates cake needs no introduction. Surely everyone, if they haven’t already tried it, has heard about it. Airy chocolate cake and three types of mousse: bitter, milk and white chocolate - a real paradise for a chocoholic! We are sure that if you try this cake at least once, it will not leave you indifferent. And according to our detailed recipe, it will not be difficult for you to prepare it at home! The cake is quite simple to prepare, the only thing is that it will require some cooling time. If you have patience, you will get a smooth and beautiful mousse cake!

Author of the publication

Born, raised and lives in Yekaterinburg. A creative person, she worked as a designer for a very long time and did scrapbooking (nowadays this happens much less often, unfortunately). I've always loved to cook. My passion for photography began a year ago, after a culinary marathon. Two children: Semik (3 years old) and Marusya (1 year old).

Recipe author: Yulia Arkadieva
After cooking you will receive 8
Cooking time: 4 hours

Ingredients

50 g dark chocolate
50 g butter
70 g sugar
2 pcs. egg
50 gr wheat flour
5 g baking powder
150 g cream 35%
4 g gelatin powder
50 ml milk
100 g white chocolate
15 g butter
150 g cream 35%
5 g gelatin powder
50 ml milk
100 g milk chocolate
15 g butter
150 g cream 35%
3 g gelatin powder
50 ml milk
100 g dark chocolate
15 g butter

Cooking method

It is advisable to freeze mousse cakes - after this it is easier to remove the molds from them, and the layers turn out even.
To get a perfectly beautiful cake, you will need: 40 minutes to prepare the sponge cake, 9 hours to cool the sponge cake in the refrigerator, 2.5 hours to prepare and cool the mousses, 6 hours to freeze the cake and 8 hours to defrost the cake in the refrigerator. Active cooking time with your participation is no more than 4 hours. If you need to prepare the cake for Saturday evening, it is convenient to prepare the sponge cake on Thursday evening and put it in the refrigerator overnight. On Friday, prepare the mousses and put the cake in the freezer. In the morning you need to put the cake in the refrigerator.

Prepare the ingredients for the biscuit; Remove the butter from the refrigerator in advance so that it comes to room temperature. This amount of ingredients makes one sponge cake, but the recipe uses only one half of it. The second one can be wrapped in film and stored in the freezer for a month. Use it to decorate the finished cake or simply serve it with tea while the finished cake is cooling. Turn on the oven and preheat to 160 degrees.

Melt the chocolate in a water bath or in short bursts in the microwave.

Beat butter at room temperature with 20 grams of sugar using a mixer. Add melted chocolate and beat well again.

Separate the yolks from the whites, add the yolks to the chocolate mixture, beat well.

Beat the egg whites with the remaining 50 grams of sugar until stiff peaks form. Sift flour with baking powder.

Alternately, in several stages, add flour and whipped egg whites to the chocolate mass; Using a spatula, gently knead the fluffy dough. Add the protein last - it is important not to achieve homogeneity, but to keep the dough airy.

Pour the dough into a 16 cm mold or metal ring and bake in a preheated oven for about 20-25 minutes. You can check the readiness of the sponge cake with a wooden skewer - it should come out dry from the middle of the sponge cake.

Remove the cake from the oven and let cool in the pan for 10 minutes. Before removing the biscuit from the mold, you can run a knife along the edge. Cool on a wire rack, then wrap in film and put in the refrigerator overnight - the biscuit will not crumble and will be easier to work with.

Prepare a silicone mold with a diameter of 18 cm or a metal ring (cover the bottom with film, line the sides with acetate film). The cake consists of three layers of mousse: white, milk and dark chocolate. The higher the % of chocolate, the thicker the mousse; with white chocolate it turns out the most liquid. Dark chocolate mousse is the thickest; the recipe uses 72% dark chocolate.

Prepare white chocolate mousse. Beat cold cream with a mixer at high speed until soft peaks form and place in the refrigerator.

Mix gelatin with milk and leave for 10 minutes.

Boil water in a saucepan, place a bowl of chocolate on top - its bottom should not touch the water. Melt the chocolate in a water bath, stirring constantly.

Gently melt the gelatin in a water bath or in the microwave, but do not boil. Remove the chocolate from the water bath and add gelatin, stir and leave for a minute.

Return the chocolate-gelatin mixture to the water bath, add butter and melt. Mix well.

Gradually add the hot chocolate mixture to the whipped cream and gently mix with a spatula until smooth.

Pour the mixture into the prepared form and place in the freezer for 1 hour.

Prepare milk chocolate mousse: whip cold cream to soft peaks and put in the refrigerator. Mix gelatin with milk and leave for 10 minutes. Melt chocolate and butter in a water bath.

Without cooling, gradually add the chocolate mixture to the whipped cream and gently mix with a spatula until smooth.

Pour the mixture over the frozen white chocolate mousse and place in the freezer for 1 hour.

Before preparing the dark chocolate mousse, prepare the cake for assembly: unroll the film, cut the cake in half lengthwise and, if desired, soak it in cocoa: boil the milk, add a little cocoa powder with sugar and, optionally, cream liqueur. Stir, cool and soak one half of the biscuit with a small amount.

Prepare the mousse with 72% dark chocolate: also whip the cold cream to stiff peaks and put it in the refrigerator. Mix gelatin with milk and leave for 10 minutes. Melt chocolate and butter in a water bath.

Gently melt the gelatin in a water bath or in the microwave, but do not boil. Add to melted chocolate. Mix well.

Gradually add the chocolate mixture to the whipped cream, gently stirring with a spatula until smooth.

Place the mixture on top of the frozen milk chocolate mousse and smooth it out.

Place the prepared cake on top, “press” it into the mousse and put it in the freezer overnight.

Remove the cake from the freezer, remove it from the mold, turn it over and put it in the refrigerator for a day. When the cake has melted, decorate it as you wish. Three Chocolate Cake ready! Bon appetit!

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

This dish has existed for more than 100 years, and during this time there have been many modernizations. His first recipe included whipped chocolate with egg whites. In the process, various ingredients began to be added to it, the composition was changed, and at the moment we know a huge number of options for preparing such an incredibly tasty and airy dessert.

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

Mousse cake “Three chocolates”

Kitchen appliances and utensils: blender, whisk, stove, 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 available materials in advance.
To form it, we will use a pastry ring with a diameter of 20 cm and a height of 7 cm. A detachable mold 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 thick files or smooth office folders.
You can use any biscuit recipe. You can also increase its quantity.
Soak the gelatin in advance so that you have it ready to start the process.
Take cream with a fat content of 33%, this whips better. Leave them in the refrigerator overnight and let them sit in the freezer for 20 minutes before using.

Step by step recipe

Preparing the cakes

Prepare the mousse and assemble the cake

It's time to make the white chocolate mousse. Soak 8 g of gelatin in 48 g of water. Place 80 g of milk on the stove. It needs to be brought to a boil, but not allowed to boil.
Beat the egg with 50 g of sugar. Without stopping whisking, pour hot milk into the mixture.
Send the liquid to low heat and cook until thick, stirring constantly. Remove from heat and add the swollen gelatin. Mix until smooth. Melt 80 g of white chocolate and add to the egg mixture. Let cool.
Whip 200 g of cold heavy cream until thick and fluffy.

While beating, gradually increase the mixer speed from minimum to maximum. Add the egg-chocolate mixture here and mix until smooth.
Place the prepared cake pan on a cutting board, cover the bottom with cling film and the inside sides with acetate film.
Pour the prepared white mousse into it and shake the mass. Place in the freezer to harden.
Prepare milk chocolate mousse in the same way. Pour it over the set white chocolate mousse and place in the freezer. Meanwhile, prepare dark chocolate mousse and cover milk chocolate with it. Place the sponge cake on it and press it down a little. Place the cake in the freezer for 6-8 hours (overnight) if you will be covering it with mirror glaze. If not, then you need to put it in the refrigerator for about the same time.
Once the frosting and frosting area is ready, remove the cake from the freezer and pour chocolate in a circular motion.

The glaze should have a temperature of 28-30 degrees. The lower the degree, the thicker the coating we can get. Overheated glaze will simply drain from the cake and you won’t get a mirror finish.
Before decorating the “Three Chocolates” cake, you need to transfer it to a flat dish using two spatulas, apply confectionery powder and put it in the refrigerator for 3 hours so that it melts naturally.

Video recipe

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

Serving 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.
Place the cake into portioned plates and serve with tea.
Serve it after removing it from the refrigerator. You shouldn't keep it in the room for too long, otherwise it will melt.
It can be decorated with any confectionery powder, fruit or berries.

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's made with affordable ingredients and will add a delicious twist to any dessert.

Mirror glaze made of cocoa

Cooking time: 40 minutes.
Number of 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

Soak 12 g of gelatin in 72 g of cold water.
Place 200 g of sugar, 65 g of water in a saucepan and let it boil, stirring regularly.
Sift 65 g of cocoa into the syrup and boil for another 2-3 minutes, stirring constantly.
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.
Pour the cream into the cocoa syrup, stirring the mixture constantly with a whisk. Using an immersion blender, beat the mixture. Lower it to the very bottom at an angle of 45 degrees and beat at the lowest speed. There is no need to actively move the blender.
Cover the glaze with cling film without contacting it and place it in the refrigerator for 6-8 hours, or better yet, leave it overnight.
Microwave the glaze in 15 second bursts, removing and stirring.
Before using, strain through a sieve to remove excess air bubbles. You can store the glaze 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 be useful to you and that you have chosen several recipes for yourself that you will delight your family and friends with. If you have any comments or additions, please 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!

As the holiday approaches, the main question arises, what kind of cake to bake if you want something unusual and sophisticated. The “Three Chocolates” cake, the recipe for which is popular, has an excellent taste and delicate texture. Even those who hate mousse and jelly eat the delicacy with pleasure, and chocolate fans will gobble it up on both cheeks.

A simple recipe for a 3 chocolate cake, accessible even to housewives who have no experience in baking sweets. Secrets of making a cake from experienced pastry chefs:

Often the mousse sticks to the walls, and removing it is a disaster. To do this, experienced confectioners recommend taking acetate film or a regular stationery file and covering the mousse layers with it.
To prevent the cream from curdling when adding cream, you need to preheat it to room temperature.
You can make the glaze mirror-like by adding gelatin and additionally straining it through a strainer.
If you only have sheet gelatin, you need to warm it up in the microwave in advance.
Pour new layers only after the previous ones have hardened well.

To make the chocolate mousse cake delicious, you should take into account all the recommendations for making it.

Step-by-step recipe for Three Chocolates cake

The “Three Chocolates” cake from Andy Chef is based on a coffee-chocolate sponge cake, which you should start with. Next you need to start preparing the chocolate mousse using several techniques.

Making chocolate sponge cake

This homemade Three Chocolates cake recipe is a perfect complement to Andy's cake because it's soft and moist, and there's no need to soak it.

The list of components for the crust includes:

100 gr. flour;
1 tsp. baking powder;
1 egg;
1 tsp. vanilla sugar;
¼ tsp. salt;
100 gr. Sahara;
5 tbsp. l. cocoa;
1 tsp. coffee;
30 ml vegetable oil;
50 ml milk;
50 gr. sour cream.

Step by step recipe:

Take a deep bowl and sift the flour with cocoa and baking powder using a sieve, add salt and vanilla sugar. Grind dry ingredients and set aside.
In a saucepan, combine sour cream with milk and add a beaten egg. Add oil and stir thoroughly.
Combine the dry and liquid compositions, trying to stir well with a whisk to avoid the formation of unwanted lumps. The dough should be chocolate-colored with a liquid texture.
Next you need to start making coffee. Using a Turk, brew coffee in 70 ml of water. Pour the soluble powder with the same amount of warm water. Pour the finished drink into the dough and stir until it acquires a homogeneous liquid consistency.
Take a mold 22-24 cm in diameter, lay parchment, do not grease the walls with anything. Pour in the biscuit mixture and place in the oven, heated to 180 degrees for 25 minutes.
Remove the biscuit and leave to cool.
To further prepare the cake, cover the mold with pastry parchment, then place the cooled cake into it.

By the way! If the top of the cake is convex, you can trim it with a knife.

Preparation of cream "Anglese"

The combination of flavors of three types of mousse made from black, milk and white chocolate is a distinctive feature of the Three Chocolates cake. A recipe with a photo will help beginners understand all the nuances. The “3 chocolates” cake is made on the basis of Anglaise cream, for which you need to prepare:

150 gr. Sahara;
3 yolks;
240 ml milk;
150 ml water;
24 gr. gelatin.

How to cook:

Make gelatin according to the instructions on the package.
Boil the milk and add the ground yolks with sugar in a separate container.
Cook the cream until the first bubbles appear.
Remove the cream from the heat and pour in the squeezed gelatin.

Leave the finished mousse to cool at room temperature.

Chocolate mousse for cake

Preparation of chocolate mousse for the “3 chocolates” cake consists of the following steps:

The Anglaise cream prepared in advance should be distributed into 3 equal portions.
Take 100 g of 3 types of chocolate and melt in a water bath, add cream, stirring well.
Pour 200 ml of cream into each chocolate mass and combine using a wooden spatula.
Pour layers into the pan one at a time. First, pour a layer of dark mousse and place in the refrigerator for 50-60 minutes. After time, spread the milk chocolate layer and set aside to cool, proceed in the same way with white mousse.

Recipe for mousse based on cream Anglaise for cake 3 chocolates greatly simplify the cooking process. If you wish, you can make each of your own separately in accordance with the presented recipes.

To prepare black mousse you will need:

120 gr. dark chocolate;
200 gr. cream;
½ tbsp. l. powders;
30 gr. butter;
2 gr. gelatin.

Step-by-step recipe for delicious mousse:

Combine gelatin with water in the amount of 1.5 tbsp. l. and set aside until it swells.
Add the powder to the cold cream and beat with a blender.
Add the melted butter and chocolate to the creamy mixture and stir until the color is uniform.
Add gelatin prepared in advance and beat again.
Gently spread the dark chocolate mixture over the surface of the cake pan.
Place in the refrigerator to harden.

Important! If the mousse mass is very thick, add a little milk.

To make a light mousse, you should take the following ingredients:

200 ml cream;
½ tbsp. l. powders;
120 gr. milk chocolate;
40 gr. butter;
2 gr. gelatin.

Cooking method:

Whip the cream, powder and stir in the melted butter and chocolate.
Combine gelatin prepared in advance according to the standard scheme with the rest of the ingredients.
Remove the mold from the refrigerator and pour the milk chocolate layer on top of the black mousse, spreading evenly with a spatula, and leave to cool.

Making white chocolate has several features. It is sweeter than previous mousses, so you don’t have to use powder, but you should add more gelling agent.

Required ingredients:

200 ml cream;
120 gr. white chocolate;
30 gr. butter;
4 gr. gelatin.

The manufacturing process consists of the following stages:

Melt the chocolate product in a water bath and, adding butter, hold until the mixture becomes homogeneous.
Mix the resulting chocolate mixture with cream.
Add gelatin prepared in advance to the rest of the products and stir.
Pour a new layer into the mold and refrigerate until it hardens.

As soon as the last layer has hardened, you can remove the cake from the mold, remove the parchment and begin decorating the dessert.

Cake decoration “Three chocolates”

Knowing how to decorate the Three Chocolates cake, you can get a confectionery masterpiece with a fantastic taste.

Among the popular methods:

Sprinkle chocolate chips on top of the cake.
Drizzle the chocolate icing over the cake to create a smooth, even surface.
Decorate the sweetness on top with cocoa powder without removing it from the mold.
You can decorate the cake using fresh berries and chocolate products.

Mousse cake with mirror glaze requires time and effort, but the result will pleasantly surprise any sweet tooth with its originality and excellent taste.

The “Three Chocolates” cake will help create a pleasant homely atmosphere during family gatherings, as well as become an indispensable sweet on the holiday table. The recipe combines a delicious biscuit base, airy chocolate mousses of different flavors and a beautiful presentation, so even demanding gourmets will surely like it.