Ingredients
Bisquick:
Chicken egg - 2 pcs.
Sugar - 50 gr
Wheat flour - 50 gr
Sugar powder - 30 gr
Chocolate syrup:
Cocoa powder - 10 gr
Sugar - 50 gr
Water - 50 ml
Chocolate Bavaroise:
Chicken egg (yolk) - 8 pcs.
White chocolate - 80g
Milk chocolate - 80g
Dark chocolate - 80g
Cream of 33% - 900 ml
Milk - 300 ml
Sugar - 80 gr
Gelatin - 30 gr
Water - 50 ml
Frosting:
Dark chocolate - 60 g
Butter - 20 gr
Milk - 50 ml
Chocolate mix for decoration
The Three Chocolates Mousse Cake is an incredibly delicious dessert. A chic cake that will win the hearts of all chocoholics!!!
Despite the large amount of chocolate and heavy cream, the cake does not seem as heavy as, for example, sponge cake. So this dessert would be a great ending to a holiday feast. This cake has become very popular with my friends and acquaintances.
The recipe has a lot of manipulation, and for the first time may seem like it is difficult to make. But I can say for myself that I love making this cake more than anything else. I enjoy every step of the way.
This amount makes a large cake, about 2 kg, you can make a half portion. Sometimes I make 1.5 servings for 2 small cakes.
For the recipe for this cake, my huge thanks to a talented pastry chef and a wonderful woman - Irina (Iren D).
Let's not rant for a long time, and proceed to the preparation.
Almost the entire cake consists of chocolate cream mousse, but an integral part here is a delicious Savoyardi biscuit. There isn't much of it in the cake, but you can't do without it.
Biscuit
How to make a biscuit for a cake with 3 chocolates?
Weigh the necessary ingredients for the biscuit.
Ingredients for the sponge cake
Divide the eggs into whites and yolks. Beat the yolks with half the sugar to a white fluffy mass.
Beat the egg whites with the other half of the sugar until soft peaks form.
Beat the egg whites and the egg yolks separately.
Gently fold whites into the yolks in batches. Stir from top to bottom with a spatula.
Whites and egg yolks.
Sift in flour and mix with a spatula, also from top to bottom.
The main thing is not to lose the airiness of our mass.
Add flour.
This is what our dough looks like. Fluffy and airy.
Stir the dough.
Turn on the oven to 170 degrees.
On baking paper, draw a circle a little smaller in diameter than our cake will be.
Transfer the dough to a bag with a round attachment (I use a simple bag without attachments). From the center of the circle "snail" drop the dough. Sprinkle the dough with powdered sugar through a strainer and leave for 5 minutes.
The dough turns out more than we need. But the leftovers also bake, such delicious cookies with pleasure eaten by children.
Bake the biscuit for 12-15 minutes. Open the oven after 10 minutes and check the readiness. You should get a springy biscuit, not over-dried cookies.
Turn out the dough on parchment.
Chocolaty syrup.
While the biscuit is cooling, prepare the chocolate syrup.
Combine the cocoa, sugar and water in a saucepan. Stir until the sugar has dissolved. Boil until the sugar has dissolved.
Ingredients for the rinse
Allow the filling to cool.
Soak the biscuit and set aside.
Soak the biscuit in the biscuit.
Chocolate Bavaroise.
The most difficult but fascinating process is chocolate Bavaroise.
Ingredients for Chocolate Bavaroise
Pour the gelatin over the water.
Pour water over the gelatin.
Pour the milk and cream (300 ml) into a flameproof bowl, and add 40g of sugar. Then put it in a water bath.
Combine the milk, cream and sugar.
While the milk and cream are warming up, whisk the yolks with the sugar (40 g) until white and fluffy.
Whisk the egg yolks with the sugar.
Gradually add the egg yolks to the hot mixture, stirring well with a whisk.
Cook the cream until it thickens in a water bath. Stir constantly with a whisk. The cream should not boil.
You will know by the feel when you stir that the cream has become thicker. Approximately, it takes 15 minutes.
Boil the cream
At this time, in three deep bowls, break up the chocolate.
Break up the chocolate.
Place gelatin in the hot cream and stir until dissolved.
Pour the cream into the plates with the chocolate.
It is better to measure out equal amounts by scales so that the layers are the same.
Spread the cream on the chocolate plates.
Stir until the chocolate has dissolved.
Stir in cream and chocolate.
Whip cold cream (600 ml) until stiff. Divide into three parts.
Whip the cream.
Add dark chocolate cream to the cream. Stir until smooth.
Pour the cream into the cream.
Assemble the cake
Assemble the cake in a split ring (in an extreme case, in a split mold).
Put it around our soaked "snail". Remember, there is a space left a little larger than the diameter of the biscuit. For convenience, I use file strips, which I set along the edge of the form. Be sure to put the ring on a flat hard surface to make it easier to move the cake around. Or assemble the cake on a plate or platter on which you intend to serve the cake in the future.
Spread the first dark chocolate cream and smooth it out.
You can let our mass freeze in the fridge. I put it in the freezer for about 5-7 minutes.
In the meantime, prepare the Bavaroise with milk chocolate.
Spread the mass on top of the frozen dark chocolate cream. Put it back in the freezer.
Fill the molds last with white chocolate cream.
Pour out the white cream layer.
Leave in fridge until completely set.
Carefully remove the ring and remove the file strips.
Remove the cooking ring.
Frosting
How do I decorate the Three Chocolates cake?
This time I covered the cake not with mirror icing, but with dark chocolate frosting.
To do this, melt the chocolate and butter in the microwave, stir and gradually add the hot milk. Bring the frosting to the desired consistency (it should not be thick, but also not liquid). Cover the cooled cake with the glaze.
You can decorate the mousse cake "Three Chocolates" with a slide of sweets or as desired.
Try it, and I promise the result will win you over.
Enjoy your work and enjoy your appetite.
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