Cake+dessert

"Three CHOCOLATE" cake

Prep Time: 1 hr / Cook Time: 30 min / Total Time: 1 hr 30 min

Cake for my daughter's birthday party. The description is large, but it is prepared very quickly. It took longer to write the recipe...

Author and photographs: Olga

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This Triple Chocolate Mousse Cake is an elegant dessert, perfect for chocolate lovers. Usually, a layer of chocolate cake is based on 3 types of chocolate: dark, milk, and white chocolate. In my version, mango is added to white chocolate. To be honest, the taste of the cake only benefits from this.

"Three CHOCOLATE" cake

Yield: 1 cake

Ingredients

Ganache montée (USED for garnish, but must be cooked first)

2 gr gelatin + 10 gr water
58 gr white chocolate
1/4 vanilla pod
58 gr cream 33% (heated)
100 gr cream 33% (cooled)

Biscuit brownie d17cm:

77 gr butter
77 gr dark chocolate
77 gr sugar
1 egg + 1 yolk
54 gr flour
1/2 tsp baking powder
a pinch of salt
40 gr chocolate (chopped)

Dark chocolate layer:

126 gr dark chocolate
40 gr milk
20 gr butter
4 gr gelatin + 24 gr water
190 gr cream 33%

Milk chocolate layer:

126 gr milk chocolate
40 gr milk
20 gr butter
6 gr gelatin + 24 gr water
190 gr cream 33%

Mousse with mango:

200 gr mango (mashed)
20 gr sugar
70g white chocolate (I have Cacao Barry Zephyr)
200 gr cream 33%
9 gr gelatin (I have @Dr. Oetker. ) + 54 gr water

Mango jelly

150 gr mango juice
4 gr gelatin + 24 gr water

Instructions

Mango jelly:

Soak gelatin in water, warm, and stir with juice. Pour over mango mousse.

Ganache montée (USED for garnish, but must be cooked first):

Combine gelatin with water to swell. Heat cream with vanilla bean. Do not boil. Pour the hot cream over the chocolate, and beat with a blender until smooth. Add melted gelatin. Pour in cold cream, and beat with a blender again. Let stand in the refrigerator for 8 hours. Beat for splendor.

**Biscuit brownie d17cm: ** Melt chocolate with butter in the microwave. Beat the egg and yolk with sugar until smooth, add the chocolate mixture to the egg Sift flour with baking powder and salt. Mix with egg-chocolate mass. Add chopped chocolate. Cover the form with parchment. Bake at 180 C for approx. 20 minutes. Let cool on a wire rack.

We collect this cake in a ring and lay the sides with an acetate film.

The photo shows a three-chocolate cake. Full view. The photo shows a three-chocolate cake. All three layers of different colors are visible. The cake is decorated with raspberries and strawberries.

Dark chocolate layer:

Soak gelatin in water. Melt chocolate with plums. oil. Warm the milk in a saucepan, dissolve the swollen gelatin in it Mix milk mixture with the chocolate mixture until smooth. Whip the cream to soft peaks. Gently fold in the cold cream. Pour over biscuit. Send the cake to the refrigerator - so that the top grabs a little and then when pouring the next layer - the layers will not unite and will not deform.

Milk chocolate layer:

Soak gelatin in water. Melt chocolate with plums. oil. Warm the milk in a saucepan, dissolve the swollen gelatin in it Mix the milk mixture with the chocolate mixture until smooth. Whip the cream to soft peaks. Gently fold in the cold cream. Pour over the bittersweet chocolate layer. Send the cake to the refrigerator - so that the top grabs a little and then when pouring the next layer - the layers will not unite and will not deform.

Mousse with mango:

Soak gelatin in cold water. Heat puree with sugar until boiling. When the puree has cooled down to 70 g, add gelatin to it, stir, and pour the mass over the chocolate. Blend with a blender until smooth. Whip the cream until half-whipped, combine with the mango-chocolate mass, and mix. Pour over the milk chocolate layer. Send to the refrigerator.