Three Chocolates Cake with Cream
10 servings
120 minutes
The 'Three Chocolates' cake with cream is a refined dessert that captivates the heart of every sweet tooth. Its delicate texture and rich flavor arise from the combination of three types of chocolate: milk, white, and dark. The history of such layered cakes originates from French pastry tradition, where sophistication and harmony of flavors are valued. Each layer reveals its unique depth: milk chocolate offers softness, white brings airy sweetness, and dark provides noble richness. The composition is complemented by aromatic 'Amaretto' liqueur, nuts, and cocoa that add pleasant crunchiness and richness of flavor nuances. This dessert will adorn any celebration, provide a moment of true enjoyment, and highlight your sense of style and taste for life.
1
Grate the biscuit on a coarse grater, add chopped nuts, amaretto, cocoa, and mix. Grease the mold with butter and line it with parchment. Place the biscuit in the mold in an even layer.
- Sponge cake base: 150 g
- Walnuts: 20 g
- Pine nuts: 20 g
- Cocoa powder: 20 g
- Amaretto liqueur: 50 ml
- Butter: 60 g
2
We prepare chocolate layers. For the chocolate layer, we take 200 grams of chocolate, 2 egg yolks, 20 grams of butter, 150 ml of whipped cream, and 1/3 of a gelatin sheet. We melt the chocolate, yolks, and butter in a water bath, add the soaked gelatin, and mix. Let it cool slightly and then add the whipped cream. Pour the milk layer onto the biscuit first, then the white, and then the dark layer. Each layer is placed in the refrigerator (freezer) for 20 minutes.
- Milk chocolate: 200 g
- Dark chocolate: 200 g
- White chocolate: 200 g
- Egg yolk: 6 pieces
- Butter: 60 g
- Heavy cream 34%: 450 g
- Leaf (sheet) gelatine: 1 piece
3
We slightly freeze the cake and cut it into portions.
4
We decorate according to our preference and desire. In this case, I decorated with berries, whipped cream, tuile, and chocolate.
- Heavy cream 34%: 450 g
- Milk chocolate: 200 g