Three Chocolates Mousse Cake
10 servings
180 minutes
The 'Three Chocolates' mousse cake is an exquisite dessert that embodies the harmony of dark, milk, and white chocolate flavors. This masterpiece of European cuisine captivates with its tender texture, airy mousses, and refined balance of sweetness and richness. Its recipe roots trace back to the traditions of the French pastry school, where the art of layered desserts reached its highest form. Each layer is a separate delight: a rich chocolate sponge serves as the base, velvety dark chocolate mousse reveals depth of flavor, white chocolate adds lightness, and the glaze provides final elegance. This dessert is perfect for special occasions when one wishes to enjoy a true work of art served on a plate. Adorned with almond petals, it becomes not only a taste sensation but also a visual delight.
1
The ingredients are calculated for a 24 cm diameter mold. Preheat the oven to 180 degrees.
2
ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE!!!! We are making a biscuit. Mix the flour with cocoa powder. Whisk the eggs with sugar separately until thick foam forms. Gently combine the flour with cocoa and egg whites to maintain the airiness of the mixture. Also gently add melted but slightly cooled butter. Line the bottom of a SPRINGFORM pan with parchment paper, pour in the prepared batter and bake in the oven for 10-15 minutes. After the base is ready, let it cool slightly, remove from the pan and place on a rack to breathe (in the oven if it has cooled down).
- Chicken egg: 4 pieces
- Sugar: 8 tablespoons
- Cocoa: 2 tablespoons
- Wheat flour: 4 tablespoons
- Melted butter: 11 tablespoons
- Egg white: 10 pieces
3
FOR CHOCOLATE MOUSSE: Soak gelatin (2 tablespoons) in cold water. Beat butter (6 tablespoons) with cream (400 ml) using a mixer. Separately, whip egg whites (6) until stiff peaks form. Melt chocolate (200 g) in a water bath. When the mixture is completely liquid, add gelatin and stir until smooth. Remove from heat and let it cool slightly while stirring. Gently add it to the cream. Add sugar (4 tablespoons) and mix. Gradually and carefully fold in the whipped egg whites. Place a sponge cake at the bottom of the same SPRINGFORM pan, pour the mixture on top, and tap the pan on the table a couple of times to level the mousse surface. Refrigerate for 40–60 minutes until fully set.
- Egg white: 10 pieces
- Cream 35%: 700 ml
- Dark chocolate: 300 g
- Gelatin: 4 tablespoons
- Sugar: 8 tablespoons
4
FOR WHITE MOUSSE: Soak gelatin (2 tablespoons) in cold water. Beat butter (4 tablespoons) with cream (300 ml) using a mixer. Whip egg whites (4 pcs) separately until stiff peaks form. Melt white chocolate (150 g) in a water bath. When the mixture is completely liquid, add gelatin and stir until smooth. Remove from heat and let it cool slightly while stirring. Carefully add it to the cream and mix well. Gradually and gently fold in the whipped egg whites. Take out the already set chocolate mousse from the fridge and pour the white layer on top of it. Tap on the table to level the surface and refrigerate for 1–1.5 hours. After this time, take out the cake from the fridge, carefully open the latch on the edge of your mold, and separate the pie walls from the mold with a thin knife (periodically wetting the blade in water to wash off any leftover soufflé).
- Cream 35%: 700 ml
- White chocolate: 150 g
- Gelatin: 4 tablespoons
- Egg white: 10 pieces
5
FOR GLAZE: Melt chocolate (100 g) in a water bath, add 5-6 tablespoons of water, mix until smooth, remove from heat while stirring, and let cool. After removing the cake from the mold, quickly but carefully spread the glaze over the surface of the cake with a rounded knife. Sprinkle with almond petals (optional, petals can be toasted beforehand).
- Dark chocolate: 300 g
- Almond petals: 70 g