Cake "Three Chocolates"

yes, not at all! the forum is very large, a beginner can get lost, sometimes I myself do not know where what to look for

well, you are ... come in if anything

HELP!!!!!!!!!!! What am I doing wrong? I have milk chocolate rolling. I have already transferred kg. chocolate, but no result.

I tried to make a similar cake
I took a biscuit and milk chocolate mousse from this recipe.
and white is a cream soufflé
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183564.0
I really liked the cake!

Irusia, did you have such chocolate mousse as in "Treshnik" before?

Oh! This is my favorite cafe in childhood! ! And cream with dried apricots ... mmmm ... eat ka !!!

Well, delicious cake. Mega chocolate flavor.

[ronika07]

Girls, no notifications did not come to me - only today for some reason appeared and I quite unexpectedly saw your feedback and questions
I am pleased that you like the cake Thank you for trying

By the way, cream with dried apricots! Somewhere on the forum I saw an almost dietary recipe with either yogurt or sour cream. Seems Tortyzhka once posted. I'll go look.
ronika07, thanks for reminding

[ronika07]

Girls, no notifications did not come to me - only today for some reason appeared and I quite unexpectedly saw your feedback and questions
I am pleased that you like the cake Thank you for trying

By the way, cream with dried apricots! Somewhere on the forum I saw an almost dietary recipe with either yogurt or sour cream. Seems Tortyzhka once posted. I'll go look.
ronika07, thanks for reminding

Oooh! It was just a delight !!! I would really appreciate the recipe!
: girl_claping: Cafe- "Surprise" - sweet memories !!!
And by the way, don't you remember the Golden Key?

here he is! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3188.0
but here without gelatin, it's more just a dessert than mousse or jelly
But it is useful, and to finalize a portioned dessert in the form of jelly or mousse - no problem!

Help the girls, tell me, I’m baking a biscuit, and at the end he sat down, did everything strictly according to the recipe, that was 160 degrees, and at 35 minutes (already sat down) I tried it with a dry sword, turned off the oven. I came running after 5 minutes, and he completely fell, tasted the taste of a fairy tale, but fell, what is wrong? Porous and low. I have to bake again, but I'm afraid here.

Maybe you can use - well, if porous? sorry for the labor.
Falls from temperature differences (probably). Or a little flour (or maybe wet flour) - it turned out like an omelet - it will also fall
I only bake biscuits in a multicooker, because in the oven somehow ... it doesn't work
Daria, ask in Temki confectionery https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=415.0 maybe the girls will help there

Thank you, Flour is normal, before that I baked orange, vanilla, everything was ok, the temperature didn't open the oven ..... Thank you for your answer

not for anything - I actually did not help anything. How did you get out of the situation? baked a biscuit?
I'm afraid of them, I mean biscuits. Fair! I could never understand WHY it didn't work out
it always works in a slow cooker, so I don't jerk
Another assumption - if the oven is electric - there could be a power surge - and that's it - goodbye biscuit. When I had HP Mulinex, I also reacted very sensitively to voltage drops. Yes, and there were troubles in the cartoon a couple of times - apparently because of electricity, though lucky (relatively) - the troubles touched the milk porridge - it just wasn't cooked for breakfast

Tell me, what is the weight of the cake?

Good afternoon, please accept the report !!! For a long time I looked at this cake, waited for a solemn occasion, it was my own birthday. A lethal dose of chocolate !!! The cake, of course, is delicious, but you need to eat directly in microscopic doses - so hearty and rich, but then endorphins in the body later.As a lover of dark chocolate, I really liked the bottom part with the cake and dark chocolate (75%).I used a 24 cm form, did not weigh and a cut photo, unfortunately I didn’t pay attention to the decorations from above - my daughter demanded that she be allowed to decorate at least somehow - she pushed the patterns on the glaze - allowed to cover with canurin

Girls, good day. Finally we got around to registering on the forum (for the second year I was only a reader). Here is my cake, baked for my husband's birthday.
I've been baking that cake for a very long time. And she changed the ingredients a little, or rather removed the butter from all the mousses. Instead of 50 grams of butter, I use 100 ml of milk. I can assure you that this replacement does not affect the taste in any way, and as a result, the cake contains almost 100 grams less butter. Maybe someone information.



In the photo, the cake is only from the freezer, so the fogged up and the boundaries of the layers are poorly visible.

Tell me, what is the weight of the cake?

about 2.4 kg

Good day to all,: flowers: accept me as a student, if you can, I really want to learn how to make such a beautiful beauty as you, I read with great pleasure all your advice, recipes, I admire your work, I am delighted with them. Here's a chance to try to make a cake (which I liked very much) 3 chocolate, bought 33 percent of cream, stocked up on chocolate bars, baked the cake, did everything according to the recipe, it came down to mousse today, the first one with black chocolate turned out great (only I didn't add liquor anywhere I didn't find on sale) the turn came up to 2 milk, a rocket with butter (I already began to dislike it) added gelatin became a mass of rubber I did not do anything further to him did not spoil the cream, but what to do I had to run for chocolate, I repeated everything as written in the recipe and the second time I started to stretch out with fright, I added 50 grams of just cream, and everything mixed well, the same thing started with white, and again I added cream number proshol, now it is frozen in the refrigerator, I really want the cake not to let me down because I'm preparing a surprise for my husband for a birthday . I also got a mass a little thicker than in the recipe in the photo, probably because of the lack of liquor, I suspect that the cut will not turn out as smooth as I wanted, but I will find out about this only tomorrow. I want to ask what I did wrong, why did the choco begin to stretch, I took all 3 types of chocolate from the same company, and they behaved differently, maybe this was due to the lack of liquor? Thank you

I want to ask what I did wrong, why did the choco begin to stretch, I took all 3 types of chocolate from the same company, and they behaved differently, maybe this was due to the lack of liquor? Thank you

Most likely the problem is in the chocolate, because the presence of liquor in the mousse does not absolutely affect the consistency (it has been checked repeatedly!). I have noticed more than once that one chocolate is melted perfectly, while the other is much worse. So try a different brand of chocolate next time.
Well, how are you doing, did it work out?

berezkina
I absolutely agree with Yulia ... it's all about chocolate .. milk and white are the most capricious .. Most likely due to the fact that there is almost no cocoa butter in them ... The only thing else I noticed (I make this cake very often), that if chocolate is more expensive and of a better-known brand (such as Alenka or Babaevsky), then there are fewer problems ... I also reduced the amount of butter .. I do not add a full spoon or do not put it at all. The cake is already very fatty ... I don't add liquor at all .. Well, I don’t like the taste of it in the cake .. and for children it is often ordered ... But this is a very healthy option for chocolate lovers ... I it has also adapted to drive it under mastic ...

Good time of the day, I want to report three chocolates to my firstborn. The guests were delighted with the cake, and most of all: yahoo: the children were happy, they ate it with the addition, it turned out very tasty and satisfying. (I can't understand how to post a photo) I want to say a huge thank you for the microns and for the advice, the cake turned out thanks to all of you I will do more ...

berezkina
I still adapted to drive it under mastic ...

How do you do it?

Easy .. I also make a bird with mastic --- GANASH is our friend ... cream + dark chocolate + a little bit of butter ... I smear it with a thick layer and in the cold. Then another layer ... and you don't need an extra biscuit ..

Girls, tell me, please! How do you get cakes of such a plan out of the form, because you cannot turn it over onto a dish, but it is very delicate, and in the form in the bottom there is a small depression, it is inconvenient to crawl with a spatula. I see that many leave it in the bottom, but this is not always acceptable, but what if it is made to order? How to remove so as not to damage the beauty?

[LIGHT I]

LIGHT I
Personally, I do this --- or I carefully cut it out with a ceramic knife so that the baking dish itself does not scratch .. Anyway, I have a thin-sharp silicone spatula - from tapver ... here's more to her ... And the cake is easy - chocolate soufflé is poured onto the biscuit ...

Luda. thanks for the answer. Do you have to cut from the walls of the mold? And I'm talking about the very bottom of the form, there is a half-centimeter deepening in order to get the cake with a spatula, how neat, because after the biscuit on the edge of the cake there is already a soufflé, so as not to dangle (of course, if not under mastic, it will be covered there). the bottom from under the split form, probably because it is difficult to get it without damaging it?

[LIGHT I]

LIGHT I, I collect cakes with soufflé in detachable or sliding forms, lining the walls with cling film or a cut cellophane bag. Therefore, extraction is no problem. The film is easily separated from the soufflé, everything is smooth and beautiful.

Thanks, I will try.

since I had no files, I built up the walls with foil. And in my opinion, it turned out to be a rather greasy cake - you don't eat much. For the top layer I used "Airy" white chocolate, I didn't like how it was heated. In the next. just take another chocolate

My three chocolates cake

Girls, good day!
I was making this cake and now I have problems with the mousse.
Starting with soaking gelatin .. 24gr must be soaked in 50g cream. I took 50 ML, does it matter? The gelatin did not soak, but turned into a hard lump .. Soaked the next portion in cold water .. That mousse is from dark, what is from milk, when gelatin is added to the melted chocolate + butter, cocoa butter is released and the chocolate becomes a rubbery substance .. Dark slab chocolate just became a stone, threw it out. The Belgian loose 80% melted better, but still began to curl up, I immediately beat it with a mixer, I think the gelatin did not really heat up ... In the chilled cake, this layer turned into ganache, isn't 200g a lot for dark chocolate ?? Or maybe take less%? I started making milk chocolate and decided to heat the gelatin separately and add it to the hot chocolate, the chocolate still began to curl up, but a little, not like bitter .. I added these masses hot to the whipped cream, because I was afraid that if left to cool, it would curl further. ...

I do not understand what is my mistake ?? I assumed that gelatin soaked at room temperature rolls hot chocolate. But heated gelatin was added to the milk mousse, and the chocolate still curdles ..
Can I try another chocolate? I use Callebaut Belgium, there were no problems with it before. White fills perfectly.

Please, tell me what could be the problem ??

I use sheet gelatin, but I used to use regular gelatin. Soak it in water without bothering with cream. Add the squeezed gelatin to the melted chocolate with butter and beat with a whisk until smooth. For a layer of bitter chocolate I take about 50% chocolate, for dairy in general "Alenka", well, for a white one, for lack of another, I took porous "Air". In my opinion, sheet gelatin is more convenient to use. True, I do everything in a water bath.

I use sheet gelatin,

What proportions? For 200g cream + 200g chocolate, for example, how much sheet gelatin is needed? And which manufacturer do you buy gelatin?

🔗

I use this "Parfait Decor" gelatin, 3.5 leaves per 1 mousse (200 g of cream and 200 g of chocolate).

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.

Girls, good day!
I was making this cake and now I have problems with the mousse.
Starting with soaking gelatin .. 24gr must be soaked in 50g cream. I took 50 ML, does it matter? The gelatin did not soak, but turned into a hard lump .. Soaked the next portion in cold water .. That mousse is from dark, what is from milk, when gelatin is added to the melted chocolate + butter, cocoa butter is released and the chocolate becomes a rubbery substance .. Dark slab chocolate just became a stone, threw it out. The Belgian loose 80% melted better, but still began to curl up, I immediately beat it with a mixer, I think the gelatin did not really heat up ... In the chilled cake, this layer turned into ganache, isn't 200g a lot for dark chocolate ?? Or maybe take less%? I started making milk chocolate and decided to heat the gelatin separately and add it to the hot chocolate, the chocolate still began to curl up, but a little, not like bitter .. I added these masses hot to the whipped cream, because I was afraid that if left to cool, it would curl further. ...

I do not understand what is my mistake ?? I assumed that gelatin soaked at room temperature rolls hot chocolate. But heated gelatin was added to the milk mousse, and the chocolate still curdles ..
Can I try another chocolate? I use Callebaut Belgium, there were no problems with it before. White fills perfectly.

Please, tell me what could be the problem ??

I'll put in my five cents: I could be mistaken, but in my opinion the chocolate curled up precisely because of the water in the gelatinous mass, I just faced many times with the fact that chocolate curls up even because of traces of water ... Maybe try soaking gelatin in more cream ?

The second time I made this cake, my layer of milk chocolate also curled up, but I continued to stir it in a water bath and the liquid again mixed with the chocolate.
Here is my Three Chocolates

Girls, what smart girls! how many cakes were made!
But I’m sitting here - and I don’t even know that someone is using the recipe! there are no notifications, so I accidentally clicked the button on "unanswered your messages"

Unfortunately, for more than a year now, I have not made such deliciousness, because this is impossible
as my son says - goodness is directly proportional to usefulness

but in general, chocolate mousse, in my opinion, is a capricious thing. Very, very much depends on the quality of the chocolate. And unfortunately, the price does not always ensure quality

Thanks for the Mk on the cake !!

In general, I will share how my experiments ended)). There is no doubt about the quality of chocolate, since it is also used in the manufacture of candy figures, so it is somehow drowned))). The cake still turned out and I was pleased with the result! My conclusions are that the way to heat chocolate (milk and white, there are no problems with dark in micro) in a water bath still came up for me. And what seems important to me is that the container in which the chocolate lies does not touch the water and its upper edges completely cover the lower saucepan in order to avoid steam getting into the chocolate !!! And increase the temperature gradually, not so that the water immediately boils violently right away .. As a result, I soaked the gelatin in cream according to the recipe and "hammered" the lump into 3 parts .. Well, do everything quickly after adding the gelatin, so as not to think of curling up chocolate))

Thanks for the recipe! It turned out luxuriously chocolate and impudently delicious !!!
The edges turned out to be crooked, it is good that the look does not affect the taste. The guests were decorated, which is very nice)))))

Chick, beautiful cake! I'm just looking at the cakes in the subject - and I'm already salivating
this cake is very effective - guests always remember this for a long time - three years have passed since they tried it, and everyone remembers - "do you remember, you made such a cake then? all so impossible-tasty-chocolate-incomparable ...."
and his sides are always like that, maybe you need to do something with them, but you usually treat everyone to your own, and you don't really need to show off in front of them (especially like me - hands on the side of all sorts of jewelry)

Girls, and no one knows the recipe for the "biscuit-nut" bottom thin layer, which is used in this cake in the "rinaldi" confectionery. There is a layer of biscuit in 0.5 cm and you can feel the crushed nuts. And impregnation is clearly used. It merges very well with the musy layers. But this one is not there, the creamy cookie mass that goes to the cheesecake

Done))) I tried the recipe for a third of all products. And this third was also divided into two tiny cakes (rather large cakes). Instead of a biscuit, I cut an "almond" cake. Which is now called a nut-shop. I cut off the top crust from the fresh one. I took a liter bucket from the Vision mastic, covered it with a film. I put half a cake on the bottom and sealed the edges with slices from the top. It came out such a thin biscuit. Impregnated it with "rum" impregnation of sugar syrup, vodka and flavoring. There were no problems with dark chocolate mousse. The chocolate was wonderful. And the white one curled up twice. I threw it out twice. For the first time, apparently overheated. When you immediately heat with cream, the temperature is not so critical. The second time, everything was curled up with the addition of gelatin. It was still hot and, in my opinion, it curls up precisely because of the temperature. For the third time, I already heated in a lukewarm water bath, first introduced whipped cream and only then gelantine. The third layer I had was not milk chocolate, but chocolate-orange glaze. This one is even more capricious. In it, a little warm, I first added a slightly warm gelatin and got such a gum. But I got it right with whipped cream and still had to warm it up a little in the bath so that the mass would still become homogeneous. I was afraid to add cognac or liqueur. because the first serving of white chocolate curdled just at the time of such an addition. I think it's because of the temperature. Nor was it a shame to experiment again, it was a pity for the shorkolad !!
Yes, writing film for the bottom and walls is not suitable. I had to use the file, because there were a lot of irregularities. I will disguise them now with marzipan.

Instead of a biscuit, I cut an "almond" cake.

We must try with him too :-)

Luxurious cake, gotta make it for Christmas. I bought it for my son's birthday in the store, I liked it very much, I think that it will be super home at all.
Girls, cream of any fat content can be made by yourself.
It is very easy to calculate the fat content of cream. Let's say you want 38% cream. This means that there should be 380 grams of fat in a kilogram of the product. You have 80% butter and 2.5% milk. The fat content of the cream is mainly due to butter, so we focus on it. We get 360 g of fat from 450 g of butter, and the missing 20 - from 550 ml of milk. The error, of course, will be, but small.
Let's take into account that milk is 2.5% and butter is 80%.
To get heavy cream for whipping (for cakes, ice cream, panacotta), you should take milk and butter in the following proportion:
Milk: butter = 1: 1
Example: 250 ml milk 2.5% + 250 g butter 80%
Three butter in milk on a grater. On a very low heat (on my stove - a maximum of 12, I heated it for 4), boil the mixture until the oil is completely dissolved. Milk in no case should boil, just warm up well.When the butter has dissolved, transfer the mixture to a blender (with knives!) And turn it on for +/- 3 minutes, as long as the milk and butter are well combined. Pour into another container, cover with a towel or gauze so that condensation does not form, and on top with a lid. We put in the refrigerator for 8 hours. After that, the cream is ready for whipping.
Advice:
To prevent butter from flaking, cool the cream at room temperature, cover with a thin cloth, and put the lid on the cloth when putting it in the refrigerator. To prevent condensation from forming.

Oh, and this cake is delicious .. Mega tasty. Very delicate and chocolatey, moderately sweet and so ... mmmm .. well, don't come off straight, eat and still hunt ...

girls! And if you use vegetable cream, the taste will change a lot! The cake should be by Friday, but only the vegetable ones remained in the refrigerator, I don't know whether to do it or not.

Girls, I was so tormented last times, the light mousses were curled up. And this time I added liquor, as in the recipe and .... Hurray !!!!!! Everything went perfectly. Probably just these 50 (150g for the whole cake) g of liquid is not enough. And if the children do (although three chocolates, in my opinion, a cake for adults), they need some kind of creamy syrup or just add another 50g of cream for each mus.

Finally I tried the recipe, very tasty, everyone liked it. But there were problems when the chocolate melted, took a lump, maybe you need to add a little milk. I took good chocolate.

Irochka, I love these cakes! I will definitely pull myself together and cook it thanks for the recipe!

The cake is simply divine !!! It's just a riot of taste! I can't even describe in words how TASTY it is! The only thing I had difficulty with was mixing gelatin and cream, I mixed the entire volume into three soufflés at once, after a while it became just a hard lump, because there was not enough liquid for swelling with such an amount of gelatin, probably I was not here so understood simply. but in general, here he is my handsome :)