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Mousse cake "Three chocolates"
Mousse cake "Three chocolates" is a bright, beautiful, delicious, modern dessert. The base is a mousse made of dark, milk, and white chocolate, as well as chocolate sponge. This dessert looks expensive, like from a prestigious restaurant, but the cake can be made at home.
- sponge: 60 minutes + 8 hours time in plastic wrap;
- three mousses: 120 minutes + 8 hours or overnight (to set).
Ingredients
Show ingredients
To prepare the mousse cake "Three chocolates", the following products are needed:
- cocoa for soaking the sponge – 100 ml.
For the sponge:
- dark chocolate – 50 g;
- butter – 50 g;
- sugar – 25 g;
- eggs – 2 pcs;
- sugar (for egg whites) – 50 g;
- flour – 50 g;
- baking powder – 5 g;
- vanillin – ¼ tsp.
For the dark 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 mousse:
- white chocolate (airy) – 100 g;
- butter – 15 g;
- gelatin – 4 g;
- milk – 30 ml;
- cream (33%-35%) – 150 ml.
For decoration:
- cocoa powder;
- dark (grated) chocolate;
- "Raffaello" candies.
Preparation
- First, you need to bake the chocolate sponge. Prepare the ingredients according to the list for the sponge. Eggs and butter should be at room temperature.
- Melt the chocolate in a water bath or by any convenient means.
- Put sugar (25 g.) and softened butter in a large bowl, and whip. The mixture should turn white and increase in volume.
- Transfer the melted chocolate to the bowl with sugar and butter, mixing until homogeneous.
- Separate the yolks from the whites.
- Add the yolks to the chocolate mixture and mix. Then add the vanillin. Mix until uniform.
- Add baking powder to the flour.
- Sift the dry ingredients into the chocolate mixture. Mix with a mixer until homogeneous.
- Beat the egg whites with sugar. In a clean bowl, pour in the egg whites and beat until "soft peaks" form. Then gradually add sugar, continuing to whip, and increase the mixer speed.
- Beat the egg whites to "stiff peaks".
- In two or three additions, add the whipped egg whites to the chocolate mixture. Gently fold to avoid deflating the egg whites.
- The chocolate batter is ready, prepare the baking form. In this recipe, the sponge is baked in a baking ring, the bottom is formed from foil. Grease the bottom with butter; do not grease the sides.
- Transfer the batter into the form.
- The sponge should be baked at 160° C for 30-35 minutes. The cake must cool on a rack right in the form, then it should be removed.
- To ensure even moisture distribution in the cooled sponge, wrap it in plastic wrap and leave it like this for 6-8 hours.
- After the specified time, remove the sponge from the wrap. Trim the top crust with a thin knife and level the cake.
- Set the baking ring on the plate where the cake will be served. Place acetate film along the inner edge. In the center of the ring, place the sponge and tightly secure it with the ring. Prepare a hundred milliliters of cocoa. Using a silicone brush, soak the sponge with cocoa. Place the form with the sponge in the refrigerator for twenty minutes.
- Proceed to prepare the chocolate layers. Prepare the ingredients for all types of mousses according to the list.
- For the preparation of the first mousse layer, we will use the ingredients for the dark mousse. Soak the gelatin in milk for five to ten minutes. At this time, put the cream in the refrigerator.
- Transfer the chocolate and butter to a bowl and put it in a water bath to melt.
- Melted chocolate and butter, mixed into a uniform glossy mass. The swollen gelatin also needs to be melted and mixed with the chocolate mass. The prepared mass is left to cool slightly.
- In the meantime, take the cream out of the fridge. The bowl and whisk for whipping were also kept in the fridge.
- Whip the cream until stable.
- In several stages, add the cream to the chocolate mass.
- It should result in a fragrant, airy, homogeneous mass, resembling melted ice cream. It's already tempting to eat it now.
- Take the form with the biscuit out of the fridge and transfer the chocolate mousse. The first mousse layer is ready; send it to the fridge to set for twenty minutes.
- Meanwhile, prepare the second chocolate mousse from milk chocolate. You will need the same ingredients as in the first version. This time, the chocolate must be milk chocolate. Soak the gelatin in milk, and send the cream to the fridge.
- Prepare the chocolate and butter.
- Melt the chocolate and mix it with the butter. The gelatin is also melted.
- Mix the chocolate and gelatin.
- Take the cream, bowl, and whisk out of the fridge.
- Whip the cream until stable. Carefully, in several stages, add the chocolate to the cream and mix.
- Here is the homogeneous mass that turned out. The milk chocolate mousse is ready.
- Take the form out of the fridge. Spread the milk chocolate mousse on top of the already set dark chocolate mousse. Level the layer and send it back to the fridge to set for twenty minutes.
- Prepare the white mousse. For this, take porous white chocolate and the same ingredients as for the first mousses. Soak the gelatin in milk and let it swell. The cream goes to the fridge.
- Melt the butter with the white chocolate. Melt the gelatin in the same way.
- Pour the gelatin into the chocolate and mix thoroughly.
- Take the cream, bowl, and whisk out of the fridge. Whip the cream to density and mix it with the prepared white chocolate and gelatin.
- Transfer the white mousse to the form. Level it.
- Send the cake to the fridge to set. This time, the form will be in the fridge all night. All layers must set well.
- In the morning, take the cake out of the fridge, warm the baking ring with a hot towel. Remove the form and acetate film. Here is the beauty that has turned out.
- Decorate the cake as you wish. Cocoa powder and grated chocolate will work perfectly.
This is how the mousse cake "Three Chocolates" looks when cut. All the layers are clearly visible. It’s better to cut the cake with a hot, dry knife.
