Cake "Three chocolates"
8 servings
120 minutes
The 'Three Chocolates' cake is the embodiment of harmony in flavors and textures, a true masterpiece of pastry art. Its roots trace back to Europe, where chocolate dessert masters created recipes celebrating the depth and richness of cocoa. The delicate layers of white, milk, and dark chocolate combined with airy mousse create an amazing sensation of balance between sweetness and bitterness, while the velvety texture provides incredible pleasure. This dessert is perfect for special occasions, romantic dinners, or festive gatherings. It captivates with its exquisite taste and elegant appearance, leaving an indelible impression. Each piece is a journey into the world of refined gastronomy where chocolate reveals its multifaceted nature.
1
Prepare all necessary ingredients.
2
Crack an egg into a bowl, add salt and vanillin.
- Chicken egg: 1 piece
- Salt: pinch
- Vanillin: pinch
3
Whip for 2-3 minutes.
4
Add sugar.
- Whipping cream 33%: 500 ml
5
Whip to stiff peaks.
6
Add flour, cocoa, and baking powder.
- Wheat flour: 24 g
- Cocoa powder: 6 g
- Baking powder (raising agent): 1 teaspoon
7
Stir with a spatula.
8
Pour into a mold with a diameter of 16 cm.
9
Bake the sponge cake in an oven preheated to 180 degrees for 10 minutes.
10
Soak the gelatin in cold water.
- Gelatin: 12 g
- Water: 72 ml
11
Wrap a ring with a diameter of 16 cm in food film.
12
Whip the cream to soft peaks.
13
Put white chocolate, soaked gelatin (28 g), and milk (50 ml) into a saucepan.
- White chocolate: 100 g
- Gelatin: 12 g
- Milk: 150 ml
14
Heat to a homogeneous mass.
15
Pour the melted white chocolate mixture into 165 g of whipped cream.
- Whipping cream 33%: 500 ml
16
Mix
17
Pour into a ring and place in the freezer for 20 minutes.
18
Similarly, combine milk chocolate, soaked gelatin (28 g), and milk (50 ml) in a saucepan.
- Milk chocolate: 100 g
- Gelatin: 12 g
- Milk: 150 ml
19
Combine the cream (165 ml) with the mass of milk chocolate.
- Whipping cream 33%: 500 ml
20
Pour onto the white layer and put in the freezer for 20 minutes.
21
Make a layer of dark chocolate and pour it on top.
- Dark chocolate: 100 g
22
Remove the cooled biscuit and leave the cake in the refrigerator for at least 3 hours.
- Wheat flour: 24 g
23
Take out of the form.