Mousse cake «Three chocolates»

Mousse cake «Three chocolates» is a bright, beautiful, delicious, modern dessert. Mousse of black, milk and white chocolate in its base, as well as chocolate sponge cake. This dessert looks expensive, like from a prestigious restaurant, but the cake can be prepared at home.

Cooking time:

• biscuit: 60 minutes + 8 hours time in film;
• three mousses: 120 minutes + 8 hours or overnight (for freezing).

Servings: 6 (1200 gram).

Calories: 319.

Ingredients

To prepare a mousse cake «Three chocolates», you will need the following products:

• cocoa for impregnation of biscuit - 100 ml.

For biscuit:

• black chocolate - 50 g;
• butter - 50 g;
• sugar – 25 g;
• eggs - 2 pcs;
• sugar (for proteins) - 50 g;
• flour - 50 g;
• baking powder - 5 g;
• vanillin - ¼ tsp.

For black mousse:

• dark chocolate (from 60%) - 100 g;
• butter - 15 g;
• gelatin - 4 g;
• milk – 30 ml;
• cream (33%-35%) - 150 ml.

For the milk chocolate mousse:

• milk chocolate - 100 g;
• butter – 15 g;
• gelatin - 4 g;
• milk – 30 ml;
• cream (33%-35%) - 150 ml.

For white mousse:

• white chocolate (porous) - 100 g;
• butter – 15 g;
• gelatin - 4 g;
• milk – 30 ml;
• cream (33%-35%) - 150 ml.

For decor:

• cocoa powder;
• black (grated) chocolate;
• sweets "Raffaello".

Cooking

1. First of all, you need to bake a chocolate biscuit. We prepare products according to the list for a biscuit. Eggs and butter should be at room temperature.

2. Melt the chocolate in a water bath or in any convenient way.

3. Sugar (25 g) and soft butter are sent to a large container, and beat. The mass should turn white, and its volume will increase.

4. In a bowl with sugar and butter, we shift the melted chocolate, mix until smooth.

5. Separate the yolks from the proteins.

6. We send the yolks to the chocolate mass, mix. And then vanilla. Everything was mixed until smooth.

7. Add baking powder to the flour.

8. Sift dry products into the chocolate mass. Mix with a mixer until smooth.

9. It is necessary to beat the whites with sugar. Pour egg whites into a clean bowl and beat until soft peaks. Then gradually add sugar, without ceasing to beat, increase the speed of the mixer.

10. Proteins must be whipped to "stable peaks".

11. In two or three doses, add the whipped proteins to the chocolate mass. Mix gently so as not to disturb the airiness of the proteins.

12. The chocolate dough is ready, you need to prepare a baking dish. In this recipe, the biscuit is baked in a confectionery ring, the bottom is formed from foil. Grease the bottom with butter, do not grease the sides with anything.

13. We shift the dough into a mold.

14. The biscuit was baked at t-160 ° C, 30-35 minutes. The cake should cool on a wire rack right in the mold, and then it must be removed.

15. In order for the moisture to be evenly distributed in the cooled biscuit, we tighten it with cling film and leave it in this form for 6-8 hours.

16. After the specified time, we release the biscuit from the film. With a thin knife, cut off the top crust and align the biscuit.

17. We set the confectionery ring on the dish in which we will serve the cake. On the inner side we install an acetate film. In the middle of the ring, lay out the biscuit and tightly clamp the ring. We prepare one hundred milliliters of cocoa. Using a silicone brush, soak the cocoa biscuit. We send the form together with the biscuit to the refrigerator for twenty minutes.

18. Let's start preparing chocolate layers. We prepare products for all types of mousses according to the list.

19. To prepare the first mousse layer, we will use the ingredients for black mousse. Pour gelatin with milk, leave to swell for five to ten minutes. Cream at this time we send to the refrigerator.

20. We transfer the chocolate and butter into a bowl, send it to a water bath to melt.

21. Chocolate and butter are melted, mixed into a homogeneous glossy mass. The swollen gelatin must also be melted and mixed with the chocolate mass. Leave the prepared mass to cool slightly.

22. At this time, we take out the cream from the refrigerator. The bowl and whisk were also in the refrigerator.

23. Whip the cream until stable.

24. In several steps, add the cream to the chocolate mass.

25. You should get a fragrant, airy, homogeneous mass, similar to melted ice cream.

26. We take out the form with a biscuit from the refrigerator, we shift the chocolate mousse. The first mousse layer is ready, we send it to the refrigerator to harden for twenty minutes.

27. Meanwhile, we are preparing the second chocolate mousse from milk chocolate. You will need the same products as in the first option. Milk chocolate this time. Pour gelatin with milk, send the cream to the refrigerator.

28. Prepare chocolate and butter.

29. Chocolate melted and mixed with butter. The gelatin is also melted.

30. Mix chocolate and gelatin.

31. We take out the cream, bowl and whisk from the refrigerator.

32. Whip the cream until stable. Gently, in several stages, add the chocolate to the cream and mix.

33. Here is such a homogeneous mass turned out. Milk chocolate mousse is ready.

34. We take out the form from the refrigerator. Spread the milk chocolate mousse over the already hardened dark chocolate mousse. We level the layer and send it back to the refrigerator to harden for twenty minutes.

35. Cooking white mousse. To do this, we take porous white chocolate and the same products as for the first mousses. Pour gelatin with milk and let it swell. We send the cream to the refrigerator.

36. Melt the butter with white chocolate. Gelatin was melted in the same way.

37. Gelatin was poured into chocolate and mixed thoroughly.

38. Cream, a bowl and a whisk were taken out of the refrigerator. The cream was whipped until stiff and mixed with the prepared, white chocolate and gelatin.

39. We shift the white mousse into the mold. Align the layer.

40. We send the cake to the refrigerator to harden all night. All layers should freeze well.

41. In the morning we take the cake out of the refrigerator, warm the baking ring with a hot towel. Remove the form and acetate film.

42. Decorate the cake as you wish. Cocoa powder and grated chocolate are perfect.

This is how the mousse cake «Three chocolates» looks like in a section. All layers are clearly visible. It is better to cut the cake with a hot, dry knife.

Make the Three Chocolate Mousse Cake. Your guests will be delighted with its beauty and taste.