A beautiful, delicate and light dessert, called the “Three Chocolate” cake, can be prepared with your own hands. We offer several different options for making this unusually tasty and interesting-looking treat.

Classic cake "Three chocolates"

For a sponge base, take:

  • b / c flour - a third of a glass;
  • baking powder - half a bag;
  • cocoa powder - a spoon;
  • granulated sugar - a third of a glass;
  • oil - gram 50;
  • egg;
  • vanillin - a third of tsp

3 types of mousses will be prepared from the same three types of chocolate, taken in equal amounts (100 grams each).

You will also need:

  • 600 ml of 35% cream;
  • 30 g of gelatin;
  • three large eggs;
  • three separate yolks;
  • 90 g of sugar.

Step by step description of creating a cake:

  1. First of all, prepare a biscuit. Beat the egg with vanilla and sugar at high speed - the mass will increase in size, become airy and light. Then melt the butter, cool a little and put into the egg-sugar mass, but stirring already with a spatula or spoon. Enter the sifted flour, baking powder, cocoa and knead the dough.
  2. It remains only to grease the mold (approximately 20 cm in diameter) with oil and pour the dough into it. Bake at 180ºC for a quarter of an hour.

Now it's time to make the mousses. To do this, you need to take 3 separate deep vessels, divide the gelatin between them and fill it with a couple of tablespoons of water. Then leave to swell. Other products, except for chocolates, are also divided into 3 parts.

For each mousse, the initial process will be repeated:

  1. Beat with a mixer at a speed from medium to high cream to a stable density. Separately, beat the sweet egg mass with extra yolk and sugar.
  2. We heat the first chocolate in a water or steam bath. Stir the gelatin in the first bowl until completely dissolved, pour the melted chocolate and egg mass.Whisk well. It remains to lay out the cream and mix gently until smooth.
  3. Insert an acetate film on the side with a ready-made cake on the side (it can be replaced with oiled parchment), pour in the first mousse (it should be dark) and put the form in the freezer for about 15 minutes.
  4. Similarly, prepare milk mousse and pour it on the dark one, which should already freeze.
  5. The last one is the white layer.

Decorate the finished cake as you wish

With mirror glaze

Cake with mirror glaze looks very festive.

For glaze you will need:

  • 50 ml of water;
  • 50 g of sugar;
  • 10 g of honey;
  • 30 g of chocolate without filling;
  • 3 g of gelatin.

Glaze preparation:

  1. Pour gelatin with a spoon - two water for a time sufficient for it to be nourished.
  2. We make a chocolate bar with sugar and honey, stirring with a spatula.
  3. We dilute gelatin and pour it into the chocolate-honey mass.

It is recommended to fill the surface of the cake with the icing, prepared as in the classic version.

But at this point there is an important nuance - the cake should completely harden, and the icing should be almost hot, otherwise it may non-uniformly harden upon contact with a cold surface.

Step by step recipe from Andy Chef

A step-by-step recipe from Andy chef begins with the preparation of the basics:

  • protein - 50 g;
  • icing sugar - 25 g + 60 g;
  • yolk - 30 g;
  • whole egg;
  • flour - 20 g;
  • Cocoa - 20 g.

Cooking:

  1. Beat egg white and a small portion of the powder until peaks.
  2. Then beat the egg-powder foam with yolk, pour cocoa, flour, and continue to work with a mixer. Then we shift the protein peaks and mix them.
  3. Bake cake at 160ºС for about a third of an hour.

For an English cream, take:

  • 70 g of sugar;
  • 290 ml of milk 3.5%;
  • 90 g of yolk;
  • 5 g of gelatin.

Cream Preparation:

  1. Soak gelatin in cold water.
  2. Beat the yolk-sugar mass with a whisk until smooth.
  3. Heat milk, but not until hot.
  4. Pour half into the vitelline mass by introducing a thin stream of liquid and stirring with a whisk. The mass should be warmed evenly with milk.
  5. We pour everything together to the remnants of milk and again put on warming, but the smallest one. Stir the mass until there are signs of thickening.
  6. The gelatin remains to be squeezed out, put in a cream and diluted.

Leave the cream under the lid and preferably covered with a towel.

Mousse:

  • cream 33% - 700 g;
  • cottage cheese and cream cheese - up to 300 g.

Color layers:

  • white: a bar of chocolate, a third of English cream, a third of mousse;
  • milk: a pair of tiles of milk chocolate, cream and mousse - similar to the previous layer;
  • chocolate: a bar of dark chocolate and the remaining cream with mousse.

For the mousse, whip the cream to make peaks, introduce soft cheese and mix the mass at a slow mixer speed.

Color layers:

  1. For white chocolate, break the tile and fill it with hot English. cream. While stirring, melt and introduce the required portion of the mousse. Stir with a spatula.
  2. Prepare the remaining 2 layers in the same way.
  3. We arrange the layers starting with dark chocolate. Pour it into a mold with a base and freeze for an hour and a half in a freezer.
  4. Then we proceed according to the principle of the classic recipe, only giving the layers a little more time to freeze.

Storage is allowed in the freezer for up to 3 weeks.

On a note. Gelatin “seizes” at a temperature of 15ºС and below. While the cream is not based, it should be liquid.

Mousse cake

The Three Chocolates Mousse Cake is a dessert with a touch of liquor and almond crumbs.

Sponge base:

  • a pair of eggs;
  • ⅓ Art. Sahara;
  • ⅓ Art. flour;
  • 4 tbsp. l cocoa powder;
  • 1 tsp baking powder;
  • 50 ml of creamy liquor;
  • a handful of almonds.

Mousses:

  • 1 bar of 3 types of chocolate;
  • half a liter of cream from 33%;
  • 50 ml cream for gelatin;
  • gelatin or other thickener;
  • 150 ml plums. liquor;
  • up to 100 grams of oil.

Glaze:

  • 100 g of white chocolate;
  • 50 ml cream;
  • up to 50 grams of oil.

We do the basis like this:

  1. Beat eggs and sugar.
  2. Combine the dry ingredients, grind the almonds in a blender, introduce the flour mixture into the liquid. We get a viscous dough.
  3. Cook the cake in the oven at 180 ° C for a third of an hour, checking the readiness with a toothpick - if it comes out dry, then the base is ready.
  4. With a brush, thoroughly soak the cake with liquor and leave it in the refrigerator for 30 minutes.

Mousses are made the same way, the only difference is which chocolate to put. You need to start with a dark layer, then following the classical algorithm.

The rest is divided into 3 parts:

  1. We use less cream to soak gelatin.
  2. Meanwhile, we drown the chocolate, slightly cool and combine with liquor.
  3. We heat the gelatin a little so that it melts, but do not boil, otherwise it will not “grab”. Pour it into chocolate and stir.
  4. We work with a cream mixer. If you prefer very sweet desserts, pour in the powder.
  5. Introduce the cream into chocolate.

Next, we proceed according to the already familiar scheme. Pour the first layer onto the base and put in the freezer for 30 minutes. Repeat the procedure for each layer.

To decorate, we make glaze: we heat a piece of butter along with cream, and then, slowly warming the composition, add pieces of chocolate. Do not boil! Pour the finished cake with the resulting sweet mass and let it freeze in the refrigerator.

Cooking from biscuit cakes

Cakes-basics:

  • 2/3 packs of oil;
  • 2/3 cup sugar;
  • 3 eggs;
  • 3 tbsp. l milk;
  • incomplete glass of flour;
  • 2 tsp baking powder;
  • vanilla;
  • 50 g of each type of chocolate;
  • 1 tbsp. l cocoa + 2 tbsp. l milk.

Cream:

  • a couple of packs of oil;
  • a pound of softened cream cheese;
  • vanilla;
  • sweet powder - to taste;
  • on a bar of all three types of chocolate;
  • 1 tsp cocoa + 2 tbsp. l cocoa.

Getting down to cooking cakes:

  1. Work soft butter with sugar, introduce eggs, milk, flour, vanilla and baking powder. Beat 1 - 2 minutes after adding each product.
  2. Divide the workpiece into approximately equal 3 parts.
  3. We separate the chocolates separately, pour in the dough (3 types should turn out).
  4. Most of the cocoa is bred in milk and added to the darkest dough. Stir.
  5. We bake cakes of the same size at 170 ° C for 25 to 30 minutes.

Cream:

  1. Whip together all the products except chocolate. You get a blank for the cream, a lush and smooth mass.
  2. Separately, drown chocolate. We divide the cream into 3 plates, pour “our” chocolate into each - there will be three different creams. Add cocoa to the dark.

Putting the cake together:

  1. We put the cake and cream in colors similar to the previously described desserts.
  2. Leave in the cold for 30 minutes.
  3. The remains of the cream are used as decoration.

Agar Agar Dessert

Agar-agar is an analogue of gelatin, made on the basis of algae. Professional chefs in the preparation of desserts often give preference to him.

 

A cake using agar agar is practically no different from a mousse cake.

But still there are several recommendations for its preparation:

  1. The foundation is optional. You can make exclusively mousse cake, tender and light.
  2. Liquor can not be added.
  3. Agar-agar is prepared similarly to gelatin - first it is filled with cold liquid for swelling, and then warmed up for dissolution.

Souffle treat with mastic

To align:

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

For decoration, you need a pack of colored mastic.

We collect the cake in the traditional way. In order to decorate dessert with mastic, it needs to be aligned. To do this, prepare a mass of thick consistency of condensed milk, butter and cookies. Using a straight pastry shovel, align the sides and top of the cake, smearing with a sweet mass.

The mastic can only be rolled out and cut out from it a circle for the top, and then for the sides. Cover the assembled cake.

How to decorate the Three Chocolates cake

You can decorate the Three Chocolates dessert, like any other that does not have claims to the corporate identity, as you wish:

  • glaze;
  • sprinkle with cocoa;
  • prepare colored creams and paint a dessert with a pastry sleeve;
  • use mastic;
  • "Stick" chocolate figures.

But in fact, no matter what decor is chosen, the main thing is that the dessert turns out to be delicious. And with our recipes you can be sure of it!

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