valentine52
So I had the opportunity to cook this cake. Everything worked out. By advice Yuli did not use oil. Soaked gelatin in milk. There was only 0.5l of cream. I did it for 2./3 of the recipe. Melted chocolate in milk. bringing it to a boil. He heated the gelatin until dissolved and mixed into the chocolate. Then I added a little cream. Freezes quickly. The sponge cake was baked with cocoa. I did it on trial for a friend. therefore no decoration. I managed to try. Very rich chocolate flavor. The taste of dark chocolate dominates. Such a hearty one. Very tasty. Not very cheap. Weight for 2/3 of the norm is about 1.3 kgCake Three Chocolates
VictoriaCam
valentine52, Valentina, what size do you have here?)
Nuria
Thanks a lot for the recipe !!!! Now this is my little son's favorite cake !!!! And here is a photo of my first cake:
Cake Three Chocolates
valentine52
Quote: VictoriaKam
what size of mold do you have here?)
Vika. mold size 19-20cm
Catwoman
Girls, but the cake should be very thin, right? Sorry for the stupid question.
valentine52
Quote: Catwoman
the cake should be very thin, right?
Lena. I did about 1.5 no more
Catwoman
valentine52, I got two cakes of 1.5 cm each, so I thought, both need to be crammed, or one is enough. Soaked in apricot syrup and put it in the freezer. My husband has a birthday after tomorrow, I want to make him (if possible).
lanochka61
Thanks for the recipe !!! It turned out very tasty
ludok01
Girls, help !!!!! The white layer does not want to turn out already spoiled 4 shock. Tell me, can I heat the cream, dissolve the chocolate in it and let the gelatin cool and pour it on the cake. Then I whipped the cream, waited for the chocolate and gelatin to cool down, slowly added whipped cream to the chocolate, but you’re nothing, I’m all upset
Magdalene
please tell me, but also to divide the gelatin swollen in cream into three parts?
valentine52
Quote: Magdalene

please tell me, but also to divide the gelatin swollen in cream into three parts?
Ruslana... if you have soaked all the gelatin. i.e. 24g. then divide into 3 parts. I soaked 8g in 3 cups
klimentina
Hurrah! I made it terribly afraid, I haven't worked with a souffle yet. In the end, I found out that white chocolate with nuts was caught, they reassured me in the ambulance))) by the way, absolutely no taste was felt. I made a full norm, and a separate cake for myself so that I could taste a bunch of enthusiasts and I fully join them, a very tasty cake, the most delicious that I have tried! Thanks for the recipe to the author
I diluted the chocolate for the soufflé in cream; for some reason, in the butter, it was going to be a lump when adding gelatin. When soaking, the gelatin really gathered in a lump, I added a little more cream. And the form really does not need to be lined with a film, the edges are not very beautiful, so I decorated it with icing, leveled it with ganache.
Cake Three Chocolates
Business
What are you all great! I'll also swing at the cake, otherwise all the meat and meat
Albinchik
GIRLS, GOOD DAY! PLEASE PROMPT under the mastic can such a cake?
Elya_lug
Albinchik, yes, you need to cover the cake with ganache, and then the mastic.
Albinchik
Thank you so much!
Tatyanka48
Good afternoon, tell me, can you replace gelatin with agar? it won't be better? and how many grams of it?
egikpuwnoj
Girls, something with this recipe is not clean! I make a chocolate mousse with white chocolate. Needed for cakes. Made according to the recipe, but in the 2nd portion. When I started combining white chocolate melted with butter with swollen gelatin, the gelatin dissolved, but the mass turned out to be very viscous, sticky, I would even say. And when I added all that melevo to the chilled whipped cream to the peak, the chocolate just froze and I got slices in cream.I urgently put it all in a blender and chopped it with a knife. It's good that everything did not deteriorate. So many products and all expensive. It turned out to be an oily homogeneous mass, but definitely not airy. Now I will still whip cream and add to the mass for airiness. But there is clearly some kind of jamb with the proportions of gelatin, apparently. I took 16 g of gelatin and soaked it in 33 ml of cream. White chocolate 400 gr and butter 60 gr.
egikpuwnoj
Quote: klimentina

Hurrah! I made it terribly afraid, I haven't worked with a souffle yet. In the end, I found out that white chocolate with nuts was caught, they reassured me in the ambulance))) by the way, absolutely no taste was felt. I made a full norm, and a separate cake for myself so that I could taste a bunch of enthusiasts and I fully join them, a very tasty cake, the most delicious that I have tried! Thanks for the recipe to the author
I diluted the chocolate for the soufflé in cream; for some reason, in the butter, it was going to be a lump when adding gelatin. When soaking, the gelatin really gathered in a lump, I added a little more cream. And the form really does not need to be lined with a film, the edges are not very beautiful, so I decorated it with icing, leveled it with ganache.
Cake Three Chocolates
Tell me, pliz, how much cream did you take and how many grams of chocolate? For me, too, when combining white chocolate melted with butter and adding gelatin there, everything gathered in a lump.
egikpuwnoj
Quote: berezkina

I always take the usual gelatin from Dr. Oetker. Everything is always great. And because the entire amount of gelatin is soaked in 50 ml of cream, I also get a dense gelatinous lump, which I then divide into three parts and it dissolves without any complications in chocolate butter (since I replace butter with milk, then in chocolate milk mixture). Here gelatin and chocolate were probably inappropriate. Although I have already made this cake many times and tried many types of chocolate, even the "Air" brand chocolate behaved perfectly.
How much milk per ml do you add for the white chocolate firebox?
I am Marina
Quote: rinishek

Flora, what a handsome man !!!
the inscription is ... the letters are even, that's a beauty!

I am pleased that I liked the cake
Please tell me which cream was used for decoration?
klimentina
egikpuwnoj, I don’t remember now, but in order to dilute chocolate in them, I could not dilute the chocolate in butter, since the mass turned out to be lumpy, I liked to dilute it more in cream. I took chocolate as in the recipe.
das4a
Girls, how many portions do you need to make to get 2 kg, but this is with mastic ?!
What is the weight per serving of the recipe?
valentine52
das4aLook at the previous page. I described my experience in making this cake. for 2/3 recipes. and the weight is indicated there And if the full recipe + putty (or a biscuit around the circumference) + mastic and if there are still figures. then something like this will turn out
das4a
Quote: valentine52

das4aLook at the previous page. I described my experience in making this cake. for 23 recipes. and the weight is indicated there And if the full recipe + putty (or a biscuit around the circumference) + mastic and if there are still figures. then something like this will turn out
thanks, already reading. Yesterday I just came from the phone. did not want to update the page)))


Added on Tuesday 22 Mar 2016 09:01 AM

Quote: klimentina

the edges are not very beautiful, so I decorated them with icing and leveled them with ganache.
Tell me please, did you go through with potatoes? immediately ganache?
Maroshka
oh, I love this cake, I also cooked it already and will do it again soon. Despite the abundance of chocolate, it is moderately sweet and not sugary at all. I cooked for my mother-in-law, there was no time to decorate, I stuck a few flowers hastily made, in a week for my husband I will make it beautifully and neatly
Cake Three Chocolates
Maroshka
has anyone made this cake in a different color scheme? I want to make black and yellow .. I think how to be .... how to paint
Summer
Girls, urgently, urgently need the help of a friend !!!! The cake is already in the process, I made all the layers (by the way, everything is really easy to do, I didn't even expect it), only the top remained, but I didn't buy a white chocolate and go to the store a little late, in this regard, the question is, can I fill the top with jelly for the cake ? will it go or vice versa will the garbage turn out and ruin everything?
prona
Olesya, in theory, yes, only in a very thin layer. It is necessary to monitor the temperature, I think, no more than 40 ℃. It will be like a neutral glaze. But this is theoretical. If there is a decor gel or neutral glaze, it is better with them.
Aunt Besya
I would very, very, very cool the cake, so that the icing, which quickly thickens and hardens, but lays down evenly only hot, would not have time to melt the top layer and would not be colored with chocolate .. otherwise it will be cloudy
Summer
Thank you dear, I will not risk it, I will go to the store
Khatskevich Inna
I also decided to make a cake.
Girls, I have some questions, can someone help. I really want to make it beautiful so that the transitions of each mousse are even. Unfortunately, it didn't work out.
2 mousses with dark and milk chocolate turned out thick, I tried to level them with a spatula, all the same, the transitions are crooked, I decided to make the white thinner to pour, not spread, whipped the cream until soft peaks (whipped the first two mousses until strong). The chocolate mass, slightly hotter than the first two times (I cooled these to a warm state), was introduced into the cream, in principle it turned out not thick, but it stratified. I haven't removed it yet, I don't know how it looks after freezing. I concluded that this should not be done. But how else to make it softer? To pour, not to impose?
How to make beautiful transitions? There are many photos where they are very even, as I understand it, there the mousse is poured into the mold. Who did this, share your experience))) Oil in recipes, replaced with milk.


Added Sunday 07 Aug 2016 11:19 am

On the previous page of Valentina and Nuria, the transitions are very beautiful, even, lovely for the eyes !!!
shurpanita
I was in the bookmarks for a long time, and I did.
In taper form, cream 500 gr. Melted chocolate with cream. Gelatin in milk. Sponge cake at one, two, three.
Cake Three Chocolates
Tinka
Finally, my hands reached this cake. 7 chocolate bars in one cake is a shock bomb! But nobody complained! The dessert turned out to be gorgeous. Unless the first layer of dark chocolate is too hard for me, the next layers are softer. But it probably depends on the chocolate itself. In general, thanks a lot for the recipe!
Cake Three Chocolates
Cake Three Chocolates
Cake Three Chocolates
shurpanita
Here's Another Three Chocolates
Cake Three Chocolates
cut from another cake
Cake Three Chocolates
firuza83
Girls, can I replace gelatin with agar ??? I understand that the structure will be denser .. But how to determine the proportions and technology? Soak it in cream and boil it in the same? Then mix with melted chocolate and whipped nods? Will it grab me while I mix it with cream? They will not be warm at all .. help, please, share your thoughts or experience, who can have it .. with agar)
I want to make a small cake (mother-in-law on Dr) with a diameter of about 18 cm .. 100 grams of each chocolate .. how much cream to take, 200 ml for each layer or a little less?

I decided to experiment without waiting for an answer)
In general, for 130 grams of each chocolate, I took almost 200 ml of cream, and 1 tsp. agar. The soufflé (mousse) turned out, in my opinion, perfect. It mixed well, did not clump (as in the case of gelatin / instant /), poured into the mold well, solidified quickly in the refrigerator!
Cake Three Chocolates Cake Three Chocolates my first chocolate flower for so long dared to make it, I was afraid for some reason ... Therefore, do not judge strictly) he is the first))))) chocolate was used by Callebaut and Lubeka
Selenia_Irisha
Yasmina, wow, I would have thought that it would harden faster on agar and generally it would be unrealistic to pour mousse.
It freezes on my gelatin so that I have to level it with a spatula. Probably next time I'll do it with milk, because the cream is whipped very well and as a result, the layers are not even (photos are slightly corrected in fsh)

Cake Three Chocolates
Cake Three Chocolates

Cake Three Chocolates Cake Three Chocolates
Cake Three Chocolates

Wiki
I found out that I did not thank the author for the wonderful recipe.
I'm sorry for forgetting

The cake is great! Thank you very much!

Baked for the New Year. The granddaughter was decorating.

Cake Three Chocolates
belena74
Thank you, Irina, for the recipe.
Indeed, it turned out to be not difficult. Yes, like many, next time I will take dark chocolate not 70%, but less, otherwise it tastes a little bitter for my taste. And so the cake is very tasty and beautiful. The cake was baked in a Panasonic multicooker for 65 minutes on baked goods and held for 10 minutes under the lid. It turned out to be 4 cm high. I cut it lengthwise into 2 cakes. I put one in the freezer for the next cake). Used gelatin sheet. The weight of one sheet is 2g, so I put 4 pieces in a layer of mousse. A bit too much for my taste, the mousse turned out to be very dense, next time I will put half as much. I took inexpensive chocolate: Russia / Alenka / Air. All tiles behaved great during cooking. I don't like white chocolate, but the cake tasted sooo good with the white mousse. The chocolate was melted in the microwave and then added to the heated part of the cream and butter.
Cake Three Chocolates
Wiki
belena74, a very beautiful cake turned out!
4er-ta
belena74, Elena, beautiful cake!
Quote: belena74
Used gelatin sheet. The weight of one sheet is 2g, so I put 4 pieces in a layer of mousse. A bit too much for my taste, the mousse turned out to be very dense, next time I will put half as much.
The amount of gelatin in each layer must be different in order to obtain the same density of the layers. And the darker the chocolate, the less gelatin is required.
belena74
Quote: 4er-ta
And the darker the chocolate, the less gelatin is required.
Thank you Tatiana. Next time I'll try to add gelatin according to the 4/5/6 g scheme to the layers ...
Innochek
Quote: belena74
Next time I'll try to add gelatin according to the 4/5/6 g scheme to the layers ...
Is that half the norm?
belena74
Quote: Innochek

Is that half the norm?
Inna, I did the full rate strictly according to the recipe and put in leaf gelatin, but 8 g each, as in the recipe ... now I will reduce the amount to the full rate, but according to the scheme ...
Maybe my gelatin is just vigorous?).
Agusha
Hello! Girls, I want to bake this cake 30 cm, how much to increase the amount of ingredients? So I think in half maybe ...

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