Three chocolates with a chocolate base. Three chocolate cake - step by step recipe! Mirror glaze for the “Three Chocolates” cake

Hi all. In my VKontakte group, I promised to post the recipe for the legendary Three Chocolates cake. So for everyone who has been waiting, this article is for you. The cake turns out incredibly delicious, all chocolate lovers should prepare it immediately!

I’ll say right away that I’ve been eyeing this cake for a long time, but I was embarrassed by the long preparation time. Well, the name itself - mousse cake - scared me, since I had never had to cook something like this before. However, almost every day my Instagram feed was full of this masterpiece, inviting me with its even layers and delicate structure. Well, I, as a true chocoholic, gladly succumbed to this call.

I would like to note that this cake is far from cheap and will require you, in addition to quality ingredients, to also have some tools. Let's start with them, perhaps.

Since this is a mousse cake, it is collected in a ring. I have a detachable ring, with a diameter of 16-30 cm. A very convenient thing. I bought it on Aliexpress, but you can also buy it on Ozone.

An acetate border tape should be laid around the perimeter of the ring. I bought it in my city at a pastry shop. It is better to immediately look for a tall one - 10 cm and dense. But, since at the moment I am in another city, and there are no confectionery departments here, I used a thick file instead of tape. Cutting it in half and joining the edges with a stapler. Quite a decent replacement.

Of course, I won’t write about the mixer; I can’t go anywhere without it).

Now a few words about the ingredients. In order for this cake to become divinely delicious, very high-quality ingredients are needed. The main role here is, of course, played by chocolate. The result will depend on its taste. This cake tastes best with Callebaut chocolate, but I haven’t tried a worthy replacement yet. Again, in the absence of a store, I had to cook from available ingredients. I advise you to take trusted companies (cheap confectionery bars are not suitable). And while things are more or less decent with milk and dark chocolate, I could barely find white chocolate.

Heavy cream is needed for whipping, from 30%. According to the recipe, you need to take 200 ml of cream for each layer, which results in 600. Since I only had one pack of cream 480 g on hand, I reduced the amount in the layers. I added about 140 grams to each layer, leaving 40 grams of ganache cream for drips. If you have the opportunity to make it according to the recipe, then take the full dose, if like me you have restrictions, then nothing bad will happen, the cake will just come out smaller in size (by the way, according to the recipe, it turns out to be 10-12 cm high, in my case the output turned out to be 8 cm).

I will only describe the step-by-step preparation of the mousses themselves and the assembly of the cake. You can use absolutely any kind of crust base. I took it as a basis (the whole cooking process is in the link), it will be very tasty with or (the links are also clickable). Choose the biscuit that you like best, of course, there is only one restriction - it must be chocolate.

This is what should happen in the end.

And here is the cut. Perfect layers, transitioning from rich coffee sponge cake to the most delicate white chocolate mousse.

And even though this delicacy is not a simple one, I assure you that after trying this cake once, you and your loved ones will remember this most delicate taste for a long time and ask you to make such a dessert again and again.

If you like the version of mousse cakes, write to me in the comments or in my VKontakte group, I’ll try to find a few more successful recipes.

Enjoy your meal.

Recipes for making cakes at home with photos

three chocolate cake

10-12

40 minutes

400 kcal

5 /5 (2 )

I absolutely love mousse desserts: they are soft, tender and just melt in your mouth. Having tried dozens of recipes for this incredible delicacy, I finally found “my” mousse cake called “Three Chocolates”. To prepare this dessert, you don't need exotic ingredients or special cooking skills. The delicacy is made quickly and easily, but it turns out incredibly refined, airy and very, very tasty.

Kitchen appliances and utensils: oven, mixer, four bowls, spoon, baking dish, cling film.

Required products

To prepare the Three Chocolates cake, you will need to prepare a certain set of products.

For the biscuit:

For mousses (we will have three types: white, milk, dark chocolate), the ingredients needed are the same, the only difference is the appropriate type of chocolate):

The biscuit from the calculated amount of ingredients will turn out thin. If you want to make it larger, increase the amount of ingredients evenly.

Features of product selection

To prepare the biscuit, you need to use first grade wheat flour; it is very important that it is fresh. It is recommended to take home eggs. When making mousses, it is important that the chocolate is of high quality, and that the milk and gelatin are fresh. Such seemingly little things play a very important role in preparing an airy chocolate cake.

The history of the Three Chocolates cake

Mousse desserts appeared for the first time in France in 1897. At first, the mousse resembled the taste of ordinary pudding with egg whites, and it was often called “chocolate mayonnaise.” At the end of 1970, white chocolate mousse was made for the first time. A little later, they learned to combine and combine different types of mousses into one confectionery product consisting of several tiers. Our “3 chocolates” cake has become increasingly popular over the past 5-6 years.

It is believed that the discoverer of mousse is not a culinary specialist at all, but an artist from France, Toulouse-Lautrec. It was he who first suggested mixing chocolate with eggs into foam.

How to make Three Chocolates cake at home

And now I will describe the process of making the “Three Chocolates” cake in the form of a recipe with photos and step-by-step instructions at home. First you will need to bake a sponge cake, and then start making mousses.

Prepare the biscuit step by step:

The biscuit is baked for about 30 minutes. To test for readiness, test with a match or a toothpick (the dough from a well-baked cake layer does not stick to the match). Then it needs to be cooled and cut into a circle shape with smooth edges.

It is also very important not to overcook the biscuit in the oven, otherwise it will dry out and the dessert will not be so soft and airy.

Mousse recipe

The Three Chocolates cake recipe also involves step-by-step preparation of three types of mousse: white, milk and dark. They are prepared in the same way, the only difference is the type of chocolate used.

Chocolate mousse for the cake is prepared as follows:

Soak the gelatin in cold water; it is recommended to do this for three mousses at the same time.
Bring milk to a boil.
Beat in the egg, add sugar. Then beat the mixture with a mixer, while simultaneously pouring in hot milk. When everything is mixed until smooth, pour the contents into a saucepan and simmer until slightly thickened. In this case, you need to be very careful and not miss the moment so that the eggs do not curl.
Add the swollen gelatin to the mass and stir until it is completely dissolved.
Melt the chocolate in a water bath and add it to the main mass. Mix everything until smooth, cool to room temperature.
Whip the cold cream (it is recommended to place it in the refrigerator for 15 minutes beforehand), moving from minimum to maximum speed.
Pour the bulk of the mixture into the whipped cream. The mousse is ready - put it in the refrigerator to thicken.

The prepared mousses can be poured into silicone molds and refrigerated until completely thickened, and then combined. But it’s best to take a removable mold (ring) with a diameter of 20 cm and a side height of 7 cm to pour the mousses into it one by one.

The bottom of the ring should be tightly covered with cling film, and the sides with acetate film or thick files. Now, having poured one type of mousse, put it in the freezer for 5-10 minutes, then add the second type on top and put it back in the freezer.

Then pour out the third one and carefully “sink” the biscuit into it.

If you plan to make a cake with chocolate icing, you need to leave it in the refrigerator overnight; if without icing, just leave it in the freezer for about 20 minutes.

Warm chocolate can cure a cough in its initial stage.

How to beautifully decorate and serve the Three Chocolates cake

The “Three Chocolates” dessert looks quite interesting even without additional decoration.
But it will give it some zest and make the delicacy even more appetizing.
A cake with mirror chocolate glaze will look very beautiful and elegant.

For his birthday, my son asked me to bake “a big chocolate cake with a strawberry on top.” I had to fulfill the wishes of the birthday boy. The choice fell on a recipe for a simple chocolate cake, it is also called “chocolate cake for one, two, three!” The advantage of this biscuit is that the set of necessary products for its preparation is almost always available in any refrigerator, and the result makes everyone gasp. Give free rein to your imagination in experiments with creams, fillings and impregnations, and then this sweetness will be suitable not only for everyday tea drinking, but can also become the highlight of the holiday table.

I found this recipe on Andrey Rudkov’s Instagram page @darkzip. Be sure to stop by and visit him and you won’t be disappointed: a treasure trove of proven, successful recipes!

Chocolate Biscuit Ingredients:

Wheat flour - 250 gr.
Baking soda - 1.5 tsp.
Salt - 1 teaspoon
Good quality cocoa powder - 55 g.
Granulated sugar - 300 gr.
Chicken eggs - 2 pcs.
Butter - 60 gr.
Vegetable oil (preferably corn, sunflower is possible) - 60 g.
Vanilla extract - 2 teaspoons
Milk - 280 ml.
Wine vinegar - 1 tbsp. l.

"One two Three!" - and you're done

Set the oven to preheat at 175 C. The dough for chocolate sponge cake is kneaded very quickly, so it is better to take care of heating the oven in advance.

Take a deep bowl and sift all the dry ingredients into it: cocoa powder (55 g), flour (250 g), baking soda (1.5 teaspoons), salt (1 teaspoon), granulated sugar (300 gr.)

Remember that before sifting you need to actively mix all the dry ingredients with a whisk or spatula. Our goal is to distribute the baking soda evenly to ensure the chocolate cake rises well in the oven.

Add butter (60 g) in the next step. It should be at room temperature; if the oil is cold, heat it slightly in the microwave.

Break two eggs into the same bowl where the rest of the ingredients are. Pour in vegetable oil (60 g) and vanilla extract - 2 teaspoons. If there is no extract, you can use seeds from a fresh pod, or, in the absence of the latter, do not add anything.

Pour warm milk (280 ml) into the biscuit dough. If the milk is hot, the eggs will curdle, so check the temperature carefully before adding to the batter.

The main task of the next stage is to mix everything thoroughly until the lumps disappear. It is not recommended to beat the dough for chocolate cake according to this recipe, as gluten will begin to be produced and the sponge cake will be gummy and too dense when baked. We want a crumbly, airy and tender baked texture - right?

At the very end of cooking, add a secret ingredient - wine (or apple) vinegar. It's amazing to watch the chocolate dough fill with small bubbles - this process is started by vinegar (1 tablespoon). Don’t worry, you won’t feel it in the finished cake, it will do its job and evaporate.

You can use any 6% vinegar in the recipe, but its taste should not be very rich (for example, you should not add balsamic.

The chocolate cake should turn out tall and beautiful, so we will use small-diameter molds for baking biscuits. My springform pan is 18 cm in diameter, I will use two identical pans. Before pouring the dough, make sure that the biscuits come out well. To do this, line the bottom with well-coated parchment paper.

I’ll tell you in more detail how to quickly close the bottom of the mold without cutting out circles of paper.

We remove the bottom.

We put the form on the bottom, which is covered with a sheet of parchment.

We snap the form fastening: this way the paper is pinched between the bottom and the sides.

We tear off the excess paper. Biscuit baking dish is ready! Now you don’t have to worry about the sponge cake sticking, and you can also protect yourself in case of dough leaking into the gap between the bottom and sides of the pan.

I advise you to do all these steps before starting kneading, so that the dough does not stand waiting until it is finally sent to the oven. If you only have one suitable pan, then bake the cakes one at a time, but do not immediately add vinegar and baking soda to the total volume of the dough (they should not react while outside the oven). It is better to add these ingredients just before baking, or divide all the ingredients into three parts and knead a separate dough for each cake.

Chocolate sponge cake “one, two, three” is baked at a temperature of 175 C for 50-60 minutes. The sponge cake will rise well, but may crack in the center, don’t worry about this, this behavior is considered normal for chocolate dough according to this recipe.

Unfortunately, a dome or cracks in the center is a problem with most baked goods for which baking soda was added to the dough. In this case, it is impossible to replace soda with baking powder, since the composition contains a large number of acidic ingredients, for which baking powder alone is not enough to extinguish.

Check the readiness of the baked goods with a wooden stick (it should come out completely dry from the center of the biscuit). The chocolate color of the dough does not allow you to see the readiness by color and ruddy, so after 40 minutes of baking, pierce with a skewer every 5 minutes.

Ready cakes need to be removed from the mold and cool on a wire rack. To ensure that the sponge cake leaves the mold easily, run a regular table knife along the walls, separating the crumb from the walls.

After the biscuit has cooled completely, you can pack it in cling film and put it in the refrigerator. Don't ignore Andy Chef's advice: an airtight package distributes moisture evenly throughout the crust, making it juicy and flavorful. It is ideal if you can leave the chocolate biscuit in film overnight (and the minimum infusion time is 6 hours).

Cooled cakes are convenient to cut, as they crumble less. To cut the biscuit, use a long saw or a special pastry thread. From this volume of dough I got two tall cake layers (about 4 cm each), after separating the biscuits I got 4 cake layers, each of which is 2 cm high.

You can assemble the chocolate cake right away using whatever cream you and your family like. Or use only two cakes, and freeze the rest of the preparations for future family tea parties or get-togethers with friends. Before placing in the freezer, wrap the baked goods in cling film and store for no more than one month.

This time I used whipped cream with powdered sugar. It turned out to be a delicious combination! The cakes are reminiscent of their juiciness, but their structure is even more airy. The chocolate cake is really prepared “in one, two, three”, but it is also eaten just as quickly!

Bon appetit! Be sure to share your impressions of the recipe. I will be pleased to see the results of your efforts (attach photos of cakes to the comments) or post them in our groups on social networks. If you have any questions about the recipe, don’t hesitate to ask, I’m happy to chat!

In contact with

Preparing the biscuit:
Separate the yolks from the whites. For now, put the yolks in the refrigerator, closing the lid on top (we will need them to prepare Bavarese; it will be more convenient to put three yolks separately in one container, and another one separately). And prepare the chocolate sponge cake dough as described in this recipe.

Place the finished dough into a pastry bag fitted with a simple round tip. On parchment paper, draw a circle the size of your mold (in my case it was a square), turn the paper over with this (drawn) side down (so that a mark is not imprinted on the dough later), and fill it with dough from a pastry bag. The surface of the dough can be slightly smoothed with a spatula.

I usually make a circle of dough a little larger than the one drawn, then I slightly trim the edges of the baked cake, and it fits tightly into the cake pan, leaving no gaps.

Bake the cake in a preheated oven at 180 degrees for about 10-15 minutes (depending on your oven). The surface of the finished cake will spring back slightly when pressed with your finger.
Cool the baked cake, remove from the paper, lightly trim the edges to fit the pan, if necessary. And put it on the bottom of the mold in which we will assemble the cake.

As I already wrote, it is better if it fits in there tightly, without leaving gaps at the edges. If suddenly there are small gaps somewhere, then you can carefully insert strips of cake scraps there.

Preparing Bavarian mousse:
Bavarian mousse is one of my favorite desserts and fillings for cakes and pastries, so I cook it quite often, and I decided to tell you in more detail about the process of its preparation.

Chocolate Bavarian mousse consists of made from a custard base (eggs, sugar, milk), chocolate and gelatin, and semi-whipped cream, which gives it an airy and creamy taste.

The first step in preparing it- this is a custard base (it is also called “cream anglaise”).
* In the book by Luca Montersino it was proposed to prepare the custard base for all three chocolate mousses at once (i.e. from 9 yolks, 375 ml of milk, etc....), and then divide it into three parts, adding a different type to each chocolate, gelatin and whipped cream. I tried to do this, of course, it saves time, but this method seemed very inconvenient to me, because... The custard base, after adding chocolate and gelatin to it, begins to harden as it cools, it is impossible to mix all three mousses with whipped cream at the same time, you have to mix one by one, and as a result, any of them cools too much and mixes poorly with the cream, forming lumps.
That's why I prefer to make each mousse separately.

So, the custard base for the first dark chocolate mousse.
Lightly beat the yolks with sugar using a whisk.

Heat the milk to a boil and slowly pour it into the yolks in a thin stream, continuing to beat and stir them with a whisk.

*Once I tried to beat them with a mixer, and as a result, after mixing with milk, I got a rather thick foam. Here is such.
Then, during cooking, it was very inconvenient to determine whether my custard base was ready or not, because... it was already thick, and it was not clear how to “cook it until it thickens slightly.” Therefore, I advise you to mix the yolks with milk manually.

Place the saucepan with the yolk-milk mixture in a water bath and cook at a low boil, stirring, until the mixture thickens slightly.
It won't thicken much, just a little. The photo shows that the consistency changes like this: from liquid “milk” it turns into “very liquid semolina porridge”.

*If you have a cooking thermometer, you can cook the mixture not in a water bath, but simply over low heat up to 85 degrees, it is important not to overheat.

Add chocolate to the thickened custard base and stir until it melts. And also gelatin (pre-soaked in water according to the instructions on the packaging of your gelatin).
* I use leaf gelatin, it is soaked in water and then squeezed out of it. If you are using powdered gelatin, which is used along with the liquid in which it was soaked, then it is best to soak it in a small amount of milk (taking this from the total amount of milk needed to prepare the Bavarian mousse).

Next, this mixture should cool slightly. You can place the saucepan in a container with cold water and stir the chocolate mixture for some time. No need to cool too much, I'll explain why later...

The last stage of preparing the Bavarian mousse- mixing with cream.
Whip cream to soft peaks: i.e. they should not be completely whipped, the relief from the whisks is already visible on the cream, but it is still very soft, fuzzy, the cream is airy, not dense in consistency. This cream should be gradually added to the chocolate mixture in parts and gently mixed with a spoon from bottom to top (like biscuit dough), trying to maintain airiness.

By the time of mixing with cream, the chocolate mixture should already have cooled (since... warm to the touch the mixture will deprive the cream of airiness and the mousse will be runny). But it is important not to cool it too much, because it begins to gradually thicken and harden and will not mix well with cold cream. I’ll show you what happens if the mixture has cooled too much: when stirring, it does not completely combine with the cream, and lumps form.

This does not affect the taste, the mousse will still be tasty, but aesthetically it will not be as beautiful, because... these darker and denser lumps are visible in the finished cake when cut.

Now I'll show you Bavarian mousse done right: it has a silky and airy texture.

So, after mixing with cream, spread the mousse with dark chocolate onto the sponge cake in a mold, trying to fill the edges especially carefully.
Next, put the form in the freezer for 20 minutes.

At this time, cook in the same way the second layer of mousse is with milk chocolate.
And again lay it on the already frozen first layer.
You can spread the mousse not only with a spoon, but also from a pastry bag, whichever is more convenient for you.

Place the mold back in the freezer for 20 minutes.

cook the last, third, layer of mousse is with white chocolate.

* I’ll clarify here one more important point:
Mix the chocolate mixture with cream gradually, adding cream one spoon at a time. After adding the first spoon, stir lightly from bottom to top, without waiting until the cream is completely mixed, add the second spoon. Stir gently again and add a third.
If at the same time you see that even after the third spoon of cream the mousse does not become airy at all, the cream dissolves in it completely and it remains liquid, this means that the chocolate mixture has not cooled down enough. Do not add the rest of the cream to it, wait, let it cool a little more, and then continue.

After placing the finished third layer of mousse in the mold, return it to the freezer.

Preparing the glaze:
Heat the cream almost to a boil, add chocolate, stir until it melts. Add gelatin (pre-soaked), stir until it completely dissolves. Gently stir the glaze with a spoon. You can strain it through a sieve to remove undissolved chocolate chips, then the icing will lie more evenly on the cake. Cool it a little, but so as not to start to harden.

Remove the cake pan from the freezer and gradually pour the glaze over the cake, allowing it to spread over the surface.
For some reason, it turned out dark in my first photo, but in fact it is the same color as in the second...

Place the cake in the freezer until the glaze hardens. I left it there overnight and took it out in the morning. To make it easier to get a frozen cake, just slightly warm the walls of the mold with a hairdryer. Allow the cake to defrost before serving.

For decoration, I used the cream according to the recipe from the White Truffle cake - with white and milk chocolate, it suited the taste very well.

I also made this cake in a different design, using the same truffle cream of three types - with white, milk and dark chocolate.
I'll show you how to make such a hedgehog from cream.

You can do it directly on the cake, but I did it separately, it turns out neater.
You will need three types of cream, a pastry bag, a nozzle with a simple round hole, parchment paper and cling film.

1. On parchment paper, draw the outline of a hedgehog in the form of a drop. Place the paper on a flat plate and cover with cling film on top. Trace the shape of the hedgehog along the drawn outline with milk chocolate cream, holding the film. Then the parchment from under the film can be removed; it is no longer needed. Continue only on film. Fill the hedgehog shape with cream, forming a small “slide”. This will be the body of the hedgehog.

Chocolate dessert is a classic of confectionery art. The exquisite sweetness of such a dessert can brighten up the gloomiest day, add a touch of celebration to drab everyday life, lift your spirits, and charge you with vigor and energy. There is an incredible number of different sweets, but the undisputed leader in the number of interpretations is the cake called “Three Chocolates”.

To be honest, the dessert is quite labor-intensive; several processes are involved in it simultaneously: baking the base, whipping creams and soufflés, preparing glaze and filling. But the magnificent result of the process is undoubtedly worth the effort. Moreover, the variety of recipe options for this cake allows everyone to find something they can do.

How to make a classic Three Chocolates cake

First, you need to consider a simple version of the Three Chocolates cake recipe to create at home.

In order to gain experience in making a delicious Three Chocolates cake, you can rely on a step-by-step recipe with photos:

For the sponge cake, you need to mix 2 eggs with 100 grams of sugar, foam until the sugar dissolves and add the dry ingredients - 200 grams of regular flour and 100 grams of almond flour, a spoonful of cocoa, a packet of baking powder. Bake the resulting mixture for 20 minutes, depending on the oven model and the size of the deck, the time may vary.

To assemble, you need to select a mold of suitable diameter and cover its bottom with parchment. You also need to form the walls of the mold from parchment, extending it upward a little. From the finished cooled sponge cake you need to cut out the base cake using a sharp knife. Freeze the sponge cake placed in the mold. Next, you need to prepare three mousses based on chocolate of different colors - white, milk and black.

Prepare the following products: 3 chocolate bars of different colors, 20 grams of gelatin, 800 g of heavy cream, 150 g of Baileys liqueur.

For the mousse, pour 20 grams of gelatin with cream (50 g), then heat a third of it. Gelatin cannot be boiled; it may lose its gelling properties. Whip 250 grams of cream until creamy, pour in melted dark chocolate (100 g), heated gelatin and 50 grams of liqueur. Gently stir until smooth, pour onto frozen crust and place in a cool place. While the mousse is cooling, repeat preparing the mousses using the remaining two ingredients.

Place the assembled cake in the freezer for 2 hours.

Cook the glaze by mixing 50 grams of cream, 100 grams of chocolate and 5 grams of gelatin, cool slightly and pour over the sweet masterpiece. This is a simple way to make the classic Three Chocolates cake. And the result will undoubtedly exceed all possible expectations.

In order for the mousse to have a more delicate structure, confectioners suggest preparing the “Three Chocolates” cake using mascarpone. This delicate cheese will add a touch of piquancy to the dessert combined with unprecedented tenderness.

The recipe needs a slight change, namely the composition of the mousse for each layer will include: 150 g of cream, 100 g of mascarpone, 1 cocoa bar, 5 g of gelatin.

The rest of the process is similar, following the basic steps.

How to bake a “Three Chocolates” cake using agar-agar and a photo of how to decorate the dessert

If you need to prepare this weightless dessert in the warm season, then the mousse layer should have a more stable structure than with gelatin. Agar-agar is used for these purposes; it allows you to create a perfectly smooth soufflé structure.

For mousse layers of the Three Chocolates cake using agar-agar, you will need: 100 g of powdered sugar, 500 ml of cream, 600 g of cream cheese, 5 g of agar-agar, 3 cocoa bars of different colors.

For the base, you need to bake a chocolate sponge cake according to the standard recipe; it will become the bottom layer of the cake.

Separate the whites of 4 eggs and froth them with 100 g of sugar. Foam the yolks with 100 g of sugar. Combine the dry ingredients (300 g of flour, a small packet of baking powder and 50 g of cocoa) and pour into the yolks, stir until the lumps disappear, using a blender. Next, add the whipped whites, being careful not to destroy their fluffy structure. The dough should be baked at 180 degrees. Baking time will be approximately 20-30 minutes.

Procedure for the mousse: dissolve agar-agar in 50 g of cream and heat. Whip 150 ml of cream until thick, add agar-agar, powder and 200 grams of cheese. Without stopping whisking, add the chocolate mass. While the soufflé is cooling, repeat the process twice more, assemble the product and leave to cool for 2 hours.

After complete cooling, you can think about how to decorate the Three Chocolates cake.

Take a look at the photo to see how impressive the decor of raspberries and mint, or multi-colored macarons, looks on chocolate glaze. Another decoration option is snow-white meringues or Raffaello sweets.

Three Chocolates Cake with Cookie Base

It is not always possible to bake biscuits, and sometimes because of the heat you don’t want to do anything with the oven. For this case, there is a version of the “Three Chocolates” cake with a cookie base.

For the base you will need:

150 g shortbread cookies;
100 g of oil;
cinnamon to taste.

Grind the cookies in a processor, add cinnamon and butter.

Place the resulting mixture tightly on the bottom of the dish and cool well.

Place three layers of mousse prepared according to the previous recipe on the frozen base. This will be the most successful choice for the warm season.

Cool all layers and decorate with seasonal fruits.

Cake “Three chocolates” covered with fondant

For special occasions, confectionery products decorated with mastic look very elegant. There is an opinion that mousse sweets cannot be covered with mastic, but this is only a matter of skill.

To prepare the “Three Chocolates” cake covered with fondant, you will need to make 2 chocolate sponge cakes according to the standard recipe.

Bake one sponge cake in the container where you plan to assemble the cake, and the second on a deck covered with parchment.

Before assembling the cake, you need to form walls from a thin sponge cake along the side of the baking sheet, creating a kind of “well” where the mousse will be placed.

200 g cream;
200 g cocoa bars;
5 g agar-agar.

In the familiar sequence, move one at a time onto the base of the mousse and cool.

For the “Three Chocolates” cake decorated with fondant, the surface must be leveled with the “pastry potato” substance:

100 g condensed milk;
200 g butter;
100 g shortbread cookies.

Grind the ingredients in a processor and coat the cooled cake very well. The result should be a smooth surface without any irregularities.

After all the manipulations, you will get a fairly stable, smooth structure, which is covered with mastic, and thus the question of how to decorate the “Three Chocolates” cake with mastic is resolved.

Recipe for cottage cheese cake “Three Chocolates” with shortbread cookies

A useful solution is a variation of the famous delicacy, this is the “Three Chocolates” cake with curd cheese.

Ingredients:

750 g curd cheese,
300 g shortbread cookies,
5 sheets of gelatin,
300 ml cream 130 g butter,
200 g of cocoa bars of different colors,
125 g sugar
75 g water.

The production of the Three Chocolates curd cheese cake does not have any fundamental innovations compared to the classic recipe.

Basic steps: Grind cookies and butter in a kitchen machine, form the base of the product. Beat the curd cheese, add the cream and beat again. The previously soaked gelatin must be squeezed out and added to the mixture. Divide the cream into three parts and add melted chocolate of different colors to each. Place the cheese layers alternately on the base and cool. After complete cooling, you can remove the mold and sprinkle cocoa on top using a sieve.

An exclusively cheese recipe for the “Three Chocolates” mousse cake is also possible.

In this version, the soufflé includes 300 g of cream or curd cheese, 5 g of gelatin, 100 g of powdered sugar and cocoa bar.

A mousse of one color is whipped from these ingredients, placed on a base (biscuit or shortbread) and cooled. In the same way, two more soufflés of other colors are prepared and the Three Chocolates cheese mousse cake is formed.

Delicate “Three Chocolates” cake with mascarpone cheese

Making a delicious and delicate cake at home is not at all difficult. To do this, just bake a chocolate sponge cake and add mascarpone cream. For the biscuit you will need:

dark chocolate – 210 grams;
flour – 150 grams;
chicken eggs - 4 pieces;
butter or margarine – 200 grams;
granulated sugar – 160 grams;
baking powder - 1 teaspoon.

Using the microwave, melt the butter and chopped chocolate. Then let the mixture cool slightly. You need to add baking powder to the sifted wheat flour. Beat the eggs and granulated sugar with a mixer set to maximum speed for about 10 minutes until fluffy. Next, set the speed mode to medium, pour in the chocolate-butter mixture. Reduce the speed to minimum, sift the flour and add it, but do it gradually. Turn on the oven and preheat to 185 degrees. Pour the prepared substance into a baking dish and bake for 20 minutes.

Chocolate lovers will love this recipe for making chocolate mascarpone cream.

Take 200 grams of chilled cream and place in a bowl, add 160 grams of sugar and beat well to form a creamy consistency.

Place 300 grams of mascarpone cheese on a plate and gradually add whipped cream, mix, divide into three parts.

Pour 100 grams of pre-melted white chocolate into one part of the cream and beat well until smooth.

Add dissolved gelatin (5 g) and put the cream on the sponge cake, cool.

The process described for the cream soufflé must be repeated two more times with other colors of chocolate to obtain different colors of soufflé.

Assemble the product, cooling each layer, and decorate with fruits and nuts.

Recipe for “Three Chocolates” mousse cake: detailed master class with photos

Like many culinary delicacies, mousse is a French invention. In Soviet times, the only soufflé available was bird's milk. Today, the choice is much wider - mousse is used instead of cakes, instead of cream and to decorate dishes. Mousses are prepared based on fruit purees, wine, cocoa and cream.

It’s not hard to guess what exactly will be the base component for the recipe for the mousse variation of the “Three Chocolates” cake.

Required components.

For the mousse:

150 g of chocolate of different colors,
150 g butter,
450 ml cream 33% fat,
30 g gelatin.

Step-by-step recipe with photos of the mousse version of the “Three Chocolates” cake:

A chocolate sponge cake will become the basis of the cake; for it, separate the whites of 4 eggs and foam them with half the sugar (100 g). Foam the yolks with the second half of the sugar. Combine the dry ingredients (300 g of flour, a small packet of baking powder and 50 g of cocoa) and pour into the yolks, stir until the lumps disappear, using a blender. Next, add the whipped whites, being careful not to destroy their fluffy structure. The dough should be baked at 180 degrees. Baking time will be approximately 20-30 minutes.

To assemble, you need to select a mold of a suitable diameter and cover its bottom with parchment. You also need to form the walls of the mold from parchment, extending it upward a little. From the finished cooled sponge cake you need to cut out the base cake using a sharp knife. The diameter of the base should fit into the mold, leaving a small gap. If the top of the biscuit turns out to be very dense or crooked, then cut it off too.

The base is ready, you need to soak it with freshly brewed coffee.

Knowing how to bake a sponge cake for the Three Chocolates cake, you can experiment with ingredients and proportions to get your ideal version.

For the mousse, dissolve the gelatin. Melt the dark chocolate, then add 50 g of butter and dissolved gelatin. Whip the third part of the cream into a strong foam. It is important not to interrupt them; to do this, the process must be monitored all the time. Fold the whipped cream into the chocolate, stirring gently with a plastic spatula in an up and down motion. Place in the mold and place the contents in the refrigerator for half an hour.

While the first layer of mousse is cooling, you need to repeat all the steps for milk chocolate and get a light brown mousse. Lay it out in the same way, smooth it out and let it cool. White mousse is prepared in the same way and placed on top.

The formed cake should be left to cool for 10-12 hours, and then released from the mold using simple manipulations. The cake is ready, it can be decorated with grated chocolate, sweets, bright macaroons or colored dragees.

Mousse cake “Three chocolates” with mirror chocolate glaze

You can spend a little more time and prepare a real masterpiece - “Three Chocolates” mousse cake with mirror chocolate glaze.

You won’t surprise anyone anymore with banal oil roses on cakes, and mastic decorations remain relevant only in children’s sweets. Mirror glaze is fashionable, stylish, laconic and perfect. Sometimes it’s a pity to cut such a cake, but creating a culinary masterpiece on your own is quite possible.

You need to know that before decorating with a mirror top layer, the cake must spend at least 14 hours in the freezer.

To prepare a mirror coating you need:

150 ml invert syrup,
15 g gelatin,
150 ml condensed milk,
150 g sugar,
100 g cocoa bar.

Sequence of actions: combine sugar and syrup, boil. Add chocolate and condensed milk to the liquid, stir and pour in the dissolved gelatin. The resulting mixture can be mixed with a blender at low speed, trying to prevent the formation of bubbles. Next, the frozen cake is placed on a wire rack, and a baking sheet is placed under the wire rack. The glaze is heated to a temperature of 33 degrees and the cake is poured.

When the mirror layer has set, you can add the desired decor and send the product to the cold.

Cake mousse “Three chocolates” from Luca Montersino: recipe with photos and videos

This is the perfect pastry for chocolate lovers. Look at the photo of this magical dessert with the recipe for the airy mousse cake “Three Chocolates” from the famous French pastry chef Luca Montersino.

There is almost no dough and a lot of bavarese, a delicate Bavarian mousse.

You will need the following set of products.

For one layer of soufflé:

1 tbsp Sahara,
3 yolks,
125 g chocolate (different for each layer),
125 ml milk
250 ml cream,
5 g gelatin or agar-agar.

For glaze:

150 ml cream 33%,
150 g chocolate
3 g gelatin.

For the biscuit base: 75 g butter, 4 egg whites, 100 g sugar, 75 g flour, 1 tsp. baking powder, 50 g dark chocolate.

The sponge cake is prepared in the same proven way: egg whites are whipped with sugar into a fluffy foam, the dry ingredients and the butter-chocolate mixture, made in advance and slightly cooled, are introduced into it with gentle movements. Place the dough using a pastry bag, drawing a circle of the required diameter. Bake this biscuit at 175 degrees for a quarter of an hour. The base turns out quite tender and soft.

Look at the photo with step-by-step steps for the recipe for making mousse for the “Three Chocolates” cake:

For the famous Bavarian mousse, you need to prepare a custard base. To do this, you need to froth the egg yolks with sugar and gradually add boiled milk into it without ceasing to beat. Cook until thickened in a bathhouse, add chocolate and gelatin, heat everything well and set aside to cool.

Whip the heavy cream until creamy, but not too thick, and carefully fold into the cooled base. The mousse should turn out shiny, beautiful and silky. Place it on the base, trying to compact it thoroughly against the walls so that there are no voids, and put it in the freezer for 15 minutes.

While the first layer is cooling, you need to prepare a mousse of a different color. Place in the mold and leave to cool, meanwhile prepare the final, white layer and proceed in the same way.

To prepare the glaze, you need to mix the prepared products. Warm everything well, strain to remove any lumps and cool. After this, pour it evenly over the surface of the cake and leave it in the freezer until the morning.

A little trick - to remove the product from the mold as carefully as possible, you need to heat it with a hair dryer from all sides.

Watch the video with a step-by-step recipe for the famous Three Chocolates cake performed by the famous Frenchman:

Soufflé cake “Three chocolates” with cottage cheese

For many mothers, the burning question is how to feed their child cottage cheese. In this case, the “Three Chocolates” soufflé cake will be a real salvation. The cottage cheese included in the recipe is disguised into a delicate soufflé using simple steps.

You will need:

200 g cookies,
200 g butter.

Grind these components thoroughly and form the base of the future masterpiece.

For a soufflé of one color:

200 g cottage cheese,
200 g cream,
white chocolate bar,
5 g gelatin.

Preparing the soufflé: beat the cream in a blender into a fluffy foam. Separately beat the cottage cheese until the grains disappear. Combine the two masses, pour in the melted chocolate and dissolved gelatin.

This is how one type of soufflé is prepared. It needs to be placed on a sand base and cooled.

In the meantime, you need to prepare the second and third soufflé in the same way, using chocolate of other colors - milk and black.

You can decorate the cake with fruits and feel free to treat your children.

Cake “Three Chocolates” with fresh berries or fruits

Of course, the “Three Chocolates” cake can be prepared with berries. The most striking combination with chocolate would be strawberries, raspberries, cherries and cranberries.

If we are talking about berry filling in a dessert, then it makes sense to place them on a sponge cake. Placing soufflé between layers will not be a very good solution, as it can ruin the adhesion of the layers.

The most impressive will be the berry decoration of the surface of the product.

To decorate the Three Chocolates cake with fresh fruit you need:

Cover the surface with mirror glaze.
Prepare zero jelly from gelatin (5 g) and sugar syrup (100 g sugar and 100 g water).
Dip fruits and berries in jelly and place them on a mirror surface, forming a composition.

Mint leaves, powdered sugar and picturesque drips of chocolate will complement the composition.

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