Mousse cake «Three chocolates»

The "Three Chocolates" mousse cake is a vibrant, beautiful, and delicious modern dessert. It features a base of dark, milk, and white chocolate mousse, along with a chocolate sponge cake. This dessert looks luxurious, as if from a prestigious restaurant, but can also be made at home.

Cooking time:

• Sponge Cake: 60 minutes + 8 hours resting time;
• Three Mousses: 120 minutes + 8 hours or overnight (for setting)).

Servings: 6 (1200 gram).

Calories: 319 kcal per 100 grams.

Ingredients

• cocoa for soaking the sponge – 100 ml

For the Sponge Cake:

• dark 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 the Dark Chocolate 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 the White Chocolate Mousse:

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

For Decoration:

• cocoa powder;
• grated dark chocolate;
• "Raffaello" candies.

Cooking

1. Prepare the Chocolate Sponge Cake: Gather all the ingredients for the sponge cake. Ensure that the eggs and butter are at room temperature.

2. Melt the dark chocolate using a water bath or your preferred method.

3. In a large bowl, combine the sugar (25 g) and softened butter, and whip until the mixture becomes pale and increases in volume.

4. Pour the melted chocolate into the sugar and butter mixture and stir until smooth.

5. Separate the egg yolks from the whites.

6. Add the egg yolks to the chocolate mixture and mix well. Then add the vanillin and mix until combined.

7. In a separate bowl, mix the flour with the baking powder.

8. Sift the dry ingredients into the chocolate mixture and mix until smooth.

9. Whip the egg whites in a clean bowl until soft peaks form. Gradually add the sugar while continuing to whip, increasing the mixer speed.

10. Continue whipping the egg whites until stiff peaks form.

11. Gently fold the whipped egg whites into the chocolate mixture in two or three additions.

12. Prepare a baking pan. In this recipe, the sponge is baked in a baking ring with the bottom lined with foil. Grease the bottom with butter, but do not grease the sides.

13. Pour the batter into the prepared pan.

14. Bake the sponge at 160°C (320°F) for 30-35 minutes. The sponge should cool on a wire rack while still in the pan before being removed.

15. To allow the moisture to distribute evenly, cover the cooled sponge with plastic wrap and let it rest for 6-8 hours.

16. After the resting period, remove the plastic wrap. Trim the top crust of the sponge with a thin knife to level it.

17. Place the baking ring on a serving plate and line the inside with acetate film. Place the sponge in the center of the ring and press down tightly. Prepare 100 ml of cocoa. Use a silicone brush to soak the sponge with cocoa. Refrigerate the sponge and ring for 20 minutes.

18. Begin preparing the chocolate layers. Gather all the ingredients for each mousse layer.

19. For the first mousse layer, use the ingredients for the dark chocolate mousse. Soak the gelatin in milk for 5-10 minutes. Meanwhile, chill the cream

20. Place the chocolate and butter in a bowl and melt using a water bath.

21. Once melted, mix the chocolate and butter into a smooth, glossy mixture. Melt the swollen gelatin and mix it into the chocolate mixture. Allow it to cool slightly.

22. Retrieve the chilled cream and a cold bowl and whisk.

23. Whip the cream until stiff peaks form.

24. Gradually fold the whipped cream into the chocolate mixture.

25. You should have a fragrant, airy, and smooth mixture, reminiscent of melted ice cream.

26. Remove the sponge from the refrigerator and pour in the chocolate mousse. Chill for 20 minutes until set.

27. In the meantime, prepare the second mousse layer using milk chocolate. Use the same ingredients as before, but with milk chocolate. Soak the gelatin in milk and chill the cream.

28. Prepare the chocolate and butter.

29. Melt the chocolate and mix it with the butter. Also, melt the gelatin.

30. Combine the melted chocolate with the gelatin.

31. Retrieve the chilled cream, bowl, and whisk.

32. Whip the cream until stiff and gradually fold it into the prepared chocolate mixture.

33. You should have a uniform mixture. The milk chocolate mousse is ready.

34. Remove the pan from the refrigerator. Pour the milk chocolate mousse over the set dark chocolate mousse and smooth out the layer. Return to the refrigerator to set for another 20 minutes.

35. Prepare the white mousse. Use aerated white chocolate and the same ingredients as before. Soak the gelatin in milk and chill the cream.

36. Melt the butter with the white chocolate. Also, melt the gelatin in the same way.

37. Mix the melted gelatin into the chocolate mixture and stir thoroughly.

38. Retrieve the chilled cream, bowl, and whisk. Whip the cream until stiff and fold it into the prepared white chocolate and gelatin mixture.

39. Pour the white mousse into the pan and smooth out the layer.

40. Refrigerate the cake to set overnight. All layers should set well.

41. The next morning, remove the cake from the refrigerator, warm the baking ring with a hot towel, and carefully remove the ring and acetate film. Your cake should look beautiful.

42. Decorate the cake as desired. Cocoa powder and grated chocolate work well.

This is how the "Three Chocolates" mousse cake looks when sliced. All layers are beautifully visible. It's best to cut the cake with a hot, dry knife. Enjoy!