Cake "Three Chocolates"

Cake "Three Chocolates"

Category: Bakery products

Ingredients
For the chocolate biscuit:
Wheat flour	100 g
Sugar +130 g (for proteins)	30 g
Butter	100 g
Salt	on the tip of a knife
Eggs (divided into whites and yolks)	4 things.
Black chocolate	1 tile (100 g)
Vanillin
Baking powder for the dough	11 g

Cooking method

• Detachable baking dish (I have a D 24 cm)
• Divide the eggs into whites and yolks. Beat butter at room temperature with sugar, add salt and melted black chocolate, beat. Then add the yolks, beat again
• Beat the whites with sugar separately (130 gr) until stable peaks
• Sift flour. Combine with baking powder and vanilla Combine chocolate mass, whipped whites and flour, mix by hand.
• Lubricate the split form (D 24 cm) with butter
• Put the chocolate dough in a mold and bake at T 160 ° C for 25-30 minutes. Willingness to check with a wooden skewer (if the stick is dry, the biscuit is ready)
• Note: after you put the biscuit in the oven, after 5 minutes, it will begin to smell heartbreakingly of chocolate - Be strong! The biscuit is still raw, despite the fact that it smells so provocative
• Cool the finished biscuit to room temperature, then take it out of the mold and cut around the circumference, so that after you put it back in the mold there is a gap between the walls of the mold and the biscuit
• Soak the sponge cake with butter liqueur and put in the freezer, while we are preparing the chocolate mousse (this will make it easier to assemble the cake and speed up the setting time of the mousse)
• While the biscuit is freezing, prepare 3 types of mousse:
• For the dark chocolate mousse:
• - black chocolate 200 gr (the higher the percentage of cocoa, the better! The layers of milk and black mousse will be clearer)
• - butter 30 gr
• - heavy cream (for whipping) 200 gr
• - cream liqueur 50 gr
• - crystal gelatin 8 gr
• For the milk chocolate mousse:
• - milk chocolate 200 gr
• - butter 30 gr
• - heavy cream (for whipping) 200 gr
• - cream liqueur 50 gr
• - crystal gelatin 8 gr
• For the white chocolate mousse:
• - white chocolate 200 gr
• - butter 30 gr
• - heavy cream (for whipping) 200 gr
• - cream liqueur 50 gr
• - crystal gelatin 8 gr
• Cooking dark chocolate mousse:
• Soak gelatin in cold cream (for 24 g of gelatin 50 g of cream) - this amount is for 3 mousses
• Cream (chilled) 600 g - beat until "strong peaks" - divide the whipped mass into 3 equal parts (200 g for each type of mousse) put in the refrigerator
• Break the black chocolate into pieces and heat with butter, with constant stirring, over low heat, until the chocolate is completely melted, then add the swollen gelatin and heat again, without boiling, until the gelatin is completely melted Pour in the cream liqueur, stir
• Leave to cool slightly Then, combine the whipped cream with the chocolate mass, stirring gently
• (Since the chocolate mass is still hot enough, the whole mousse will become a little liquid, but this is not scary, then it will still freeze in the refrigerator)
• We take out our biscuit from the freezer. We lay the form from the inside with a transparent dense film - above the sides of the form at least 5-7 cm
• We spread it on top of the biscuit and in the gap between the biscuit and the mold - black chocolate mousse - level it with a spatula and put it in the freezer again
• Prepare milk chocolate mousse in the same way - and put it on top of the black mousse
• The last is to prepare the white chocolate mousse - and spread on the milk chocolate mousse
• Our cake preparation is almost ready - we put it in the refrigerator overnight - so that the gelatin hardens well. (Or, if there is no time, we leave for 30 minutes in the freezer)
• Cooking white chocolate icing:
• Products:
• - White chocolate 100g
• - Cream 50 gr
• - Butter 50 gr
• Heat the cream with butter to a boil, add white chocolate, warm until the chocolate is completely melted Pour the resulting icing onto the frozen cake, tilting the cake pan in different directions - so that the icing is evenly distributed over the entire surface of the cake
• Put the cake in the freezer again for 30 minutes or in the refrigerator for an hour. For the glaze to set.
• Note: The icing is very soft, even after curing - which is important when cutting the cake.
• Our icing has "grabbed" - the cake is ready! We remove the form - the sides and the film. Since the cake is very delicate - I recommend not removing it from the base of the form - it does not interfere at all, and you can put it on the dish right with it
• Decorating the cake (optional)
• 

Chocolate cake on lean dough (Natka))))

Cake "Chocolate sour cream" (July)

Rinishechka, WHAT a handsome cake and I believe that the taste is amazing, the recipe is somewhat reminiscent of Truffle cakes from Cradle.

Wow !!! I'm out! It is clear from the appearance alone that it is delicious!

Gaby, Rusya, thank you girls
yes, Gabishka, recalls, only because of the presence of gelatin, the structure is less meaty ... more kind of souffle-jelly or something ... do you remember there were all kinds of jellies in the cafes of the Soviet era - like yoghurt or sour cream

My God, what a yummy !!!!!!! I’m lost! Nooooooooo, I can't repeat this ...

Tanya, yes of course repeat! I assure you - it's very easy, but the result is amazing
I also doubted for a long time - everything confused me - with the mousses I was somehow on "you", but the detachable form for me - like an ultra-precise device - it's just a miracle that I still have it. A couple of times I tried to make biscuit-gelatinous cakes - but everything was spilled, so I started to the cake with shaking hands - and was surprised - after all, it turned out to be simple, as simple as cooking jelly!
I forgot to write (wait, I'll add it) - I baked the biscuit in a slow cooker - in general, everything turned out to be so simple!
So do not be afraid to repeat - and you will be rewarded with a cake and admiration of your family (what is this - you yourself did it? !!!)

In, in, I also had an incident with a coating with jelly, through the holes in a detachable form, all the jelly flowed out onto the table, it freezes on the table, but not on the cake, I was just horrified with it. I took it into my bookmarks just in case.
I will try (I do not promise) to cook for Christmas, if I decide, it seems that the products are all available, only my hands could be replaced with gold ones and everything ...

I have the most ordinary hands, I assure you! and you don't have to change yours
I generally understood why this mousse turned out so well for me - chocolate itself is a type of thickener, this is not jelly that is absorbed into the biscuit and treacherously flows out onto the table (this is exactly what I did), well, these chocomussies freeze

in general, you can even try to make this mousse for half a portion, any of the three - I did just that the day before the cake.
I had a bit of "extra" white chocolate, and I tried it - just for 2 cups - it froze in the freezer for 20 minutes, in the refrigerator - for 30 minutes. At the same time I experimented with freezing, this turned out to be a rehearsal before the cake
This experimental mousse disappeared almost instantly

Irusia, was there a chocolate mousse like in "Treshnik" before?

Wow, what a yummy, thanks for the recipe, I will definitely cook it for the Old New Year.

Lenok, just like in trashnik! just a little more creamy to taste
I didn’t write - this was our Zaporozhye landmark ...
I still feel sorry for this cafe - we really loved to go there with my husband, while we met and then with my son - just for these jelly souffles
Orange, be sure to cook - you won't regret it!

Yes, girls, the cafe was not bad, and the cream is generally a fairy tale

[neponytno]

neponytno - oooh! countrywoman in any way ?! (or fellow countryman?)
everyone knew this cafe ... so sorry for her ...

PySy - cool nickname

Everything is clear, very beautiful, one thing is not clear - what kind of dense transparent film for the sides?

ahh, this is ... Fish, this is a file - a corner, a dense one is usually colored transparent - green. pink, etc.I cut it into strips of the desired height - and put it in a split form

I just can't insert a picture, look at the link 🔗

Picture not working, tight file? I only know soft transparent pieces of paper of different ...

yes, such a dense material, with a cutout in the upper part for a finger or something
can you see here? 🔗

🔗

[rinishek]

It is clear already, thank you) I'll have to look for something like that. Doesn't it flow through the cracks? And then how to tear it off?
more ... and how can you replace the creamy liqueur?
rinishek , and how much did you reduce the proportion of chocolate by 18 cm?

rinishek, great you did it
I also did it on January 2)))

and another cutter

[cornflower]

cornflower, well, a very beautiful cake turned out !!! Smart girl!

[rinishek]

Doesn't it flow through the cracks? And then how to tear it off?
more ... and how can you replace the creamy liqueur?
rinishek , and how much did you reduce the proportion of chocolate by 18 cm?

I answer points by point
1. It does not flow through the cracks - I was surprised myself, because I had a negative experience with a cake with a jelly filling on top - everything began to flow out. I understand that the chocomuss itself is thick and hardens better than jelly

2.Tear off easily. Remove the split collar. Then carefully, just not in a hurry to peel off (how to correctly say something? Peel off? Tear off? So it does not come off, but very easily peels off) the film. She easily moves away by herself, it is worth a little start to turn away

3. The creamy liqueur has been replaced by that. what it was - some unknown liquor was accidentally bought on the only trip to Egypt - sort of like a baileyze. But next. Once I replace it with impregnation for the rum-baba, otherwise I didn't have enough sweets in the biscuit, and I took the brut chocolate for the mousse - it seemed so little sugar. I will make the usual impregnation according to the Celestine recipe for the Baba Rum Winter Palace with cognac - it tastes best to me.

4. I reduced absolutely all the ingredients by 2 times - both for the biscuit and for the mousse.
however, the biscuit seemed to me a lot anyway and I cut it in half (Schaub means there was more chocolate mousse). She set aside the remaining half, wrapped it in parchment and put it in the freezer. Maybe after Christmas I will have a bachelorette party - I will do it again - otherwise I really liked the cake
Cornflower! You have a beautiful cake - and the decoration is so appropriate. I love the laconically decorated cakes so much! well done! Well, what about your taste experience?
and the shape seems larger than 18 cm, right?

Oh, well, I already bought all the films for the sides, now I sit down to write down what else I need to buy. I will do for Christmas decided!

I will make the usual impregnation according to the Celestine recipe for the Baba Rum Winter Palace with cognac - it tastes best to me.

Why am I asking, because cognac and the like are thinner than liqueurs. Will this affect the thickness of the mousse?

[neponytno]

neponytno - oooh! countrywoman in any way ?! (or fellow countryman?)
everyone knew this cafe ... so sorry for her ...

PySy - cool nickname

nice to meet you. I am a countrywoman. It's just that the nickname itself turned out to be a subwoofer.

[Fish,]

Fish, I don’t know ... I didn’t add liqueur to the mousses. At first I forgot, and then I didn't want to. But I think 1 tbsp. l. cognac will not change the structure of the mousse
Why do I say so? - because in the truffle cake from Lyulek - Lily there is a similar composition of the shokomassa - so I pour cognac there - it turns out great
And I also read somewhere that when alcohol is added, the chocolate mass thickens

neponytno , come to us, to the local Temko, eh? we have there good oooo ...
right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79347.550

[rinishek]

rinishek , oh and 11 g of baking powder is not a lot?

Fish, I put 1.3 measured teaspoons in half of the portion. baking powder (I have a pack of 18 g it says "for 0.5 kg of flour")

And I took Dr. Watker there 10 g, looked at the original source there the same baking powder. In general, the biscuit is ready. He baked for 45 minutes, after 30 minutes the bottom was still wet. Has risen somewhere twice. I will continue ...

Well Rybka, we will wait for the final masterpiece!

Oh, girls, Cossacks, you are my dear. I read your memoirs about "Treshnik". What a wonderful place we had in the city. At first, with my friends, then with my husband and children, I often visited this cafe and always took a branded souffle.
Thanks for the cake recipe. Everything is very clearly described. I think it really won't be difficult to cook it.
And in my culinary book I will write it under a double name: "Three chocolates and" nastalgia ".

exactly right ..nostalgia
Maybe it's just that we are aging, and 20 years ago and the trees were big?

Here is my report, I managed to photograph the last piece.

[Orange]

Orangewhat a pretty cake it turned out! and the top is so straight white - for some reason I get yellow
thanks for the report!

Finally, I am with the report
The cake is very, very tasty. The recipe is not cheap, but it's worth it. Thank you so much for the recipe, otherwise I didn’t know that there is such a delicious thing!

In the process, nuances surfaced ...
The biscuit was baked in the oven. came out some kind of dry. I poured cognac and did the right thing.
For some reason, my chocolate mousse came out very dense, much denser than the rest of the tender ones. In the next. if I add more cream or cream I will take a lower fat content or the chocolate is not so chocolatey, in general, I don’t know which is better yet ...
I didn't have enough chocolate mousse to fill the entire perimeter, you see for yourself. The mousse did not "make friends" with the biscuit, I was missing the coupling. Aesthetics suffered. It was possible to decorate the sides with something, but there was no time.

Cut ...

No more comments
Delicious!

[Fish]

Fish, well, a very beautiful cake, very - this design is unobtrusive, strict classics. I am very sensitive to chic minimalism

Chocolate mousse will be denser - as I understand it, dark chocolate is a "thickener" in itself, that is, if a soft mousse is made from milk or dark chocolate with a lower cocoa content, then from a brut, for example, it will be dense and thick. I made this cake twice and the second time I took chocolate with content. cocoa 56% - and saw the difference

And the biscuit had to be cut a little smaller in diameter than the form itself - then the chocomuss fills the voids between the form and the biscuit - that will be the aesthetics.

Although I am sure that the eaters paid less attention to aesthetics, because the cake is so delicious that they eat it with their eyes closed with pleasure (and all the time they ask in surprise, "What is this, you YOURSELF? !!!! did it ?!)

[rinishek]

rinishek , with decorations, everything was invented on the run. There were no blanks, although it is possible to follow. once to draw some monograms of chocolate.
I also took chocolate brut, next time I will give more cream. By the way, I liked the bitterness to my taste - it interrupts the extra sweetness.
And I cut off the biscuit for sure, because I poured it in the same form that I baked. I didn’t see a catch during my work. When I unzipped the side walls, I realized that the mousse on the sides did not want to drain to the very bottom.
I, in general, did not have my favorite cakes before. Well, I liked many, but so that they are strongly remembered, then no - and now it will be!
Thanks again

[Fish,]

By the way, I liked the bitterness to my taste - it interrupts the extra sweetness.

I also like that there is no unnecessarily obtrusive sweetness - when, apart from sweet, there is no other taste left

And I cut off the biscuit for sure, because I poured it in the same form that I baked.

and I baked in a multicooker, and then cut it to a slightly smaller diameter than my mold. I threw the scraps in the freezer - for Lily's truffle cakes

Never mind, next time you will make it perfectly beautiful. (Otherwise, look and find nothing to complain about)

Fish, I am very, very glad that you have your favorite cake! he is such a super-duper that he was able to conquer your taste

the cake is amazing ... it melts in my mouth ... I made myself on the DR, everyone was just delighted ... did not have time to cut this miracle, how it ended ... even the cutter did not have time to take a picture .... there is only a whole photo. ...


thank you very much for the recipe !!!

eat with gusto! you also decorated it gorgeous - for me this cream frame is generally beyond the realm of possibility
and the flowers are wonderful
glad that you liked the recipe, this cake is so gorgeous that it is worth cooking - and all the guests and treats will be yours forever
what can I say - chocolate delight is simple!

Here comes my three chocolates



Thank you very much for the recipe! Made friends for her husband, everyone really liked it !!!!

[Flora]

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

I am pleased that I liked the cake

[Flora]

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

I am pleased that I liked the cake

Thank you very much for the praise!

Especially for the inscription, my hands were shaking terribly, for the first time I made an inscription with melted chocolate and even right on the cake I thought I'd go crazy while I finished writing

And the cake is just magical, and for chocolate lovers it's a fairy tale!

the first time I made an inscription with melted chocolate and even right on the cake I thought I’ll go crazy while I finished writing

Yes you!? I would never have thought that for the FIRST time! so neat!
all the more so - just mortality!

Hello! I'm new here and not everything is pleasant here. I tried to make this cake without a biscuit, nothing too ... delicious ... in the competition a cake according to this recipe ... only without a biscuit .. took first place ...

Well, basically, it's great that the cake got a new life without the biscuit. But perhaps this is already dessert?
the filling of this cake is such that it is impossible to tear yourself away from it. For me, this is not "nothing either ...." but just something very tasty

and what do you mean "not everything is pleasant here?"

Hello! I'm new here and not everything is pleasant here.

Intrigued !! What's not to like?

So kaya I'm new and I still haven't figured out what's what here ... I couldn't edit the message ... the letter was not printed ... and this phrase turned out ... but it should be so ...TO ME LIKE EVERYTHING HERE ................ ......
and I also forgot to write that at the bottom of the cake is a base of cookies and butter ... if I had the opportunity to post a photo, I would show it ... but I don't understand something here ... how to upload an image .... or I have no rights ???

then it is clear (and already thought - here, a person - just walked in, and immediately realized that he didn't like something)

just insert a photo
here is Temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Well, something like this my cake looks like ... the recipe is a little different ... there was a desire to cook according to a recipe from the forum ...

this is beauty !!!

maybe you need a gallery of cakes in Temko? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=425.0
No way to hide such beauty!
especially since you have a completely different cake, only the filling is the same

rinishek thanks a lot ... I used the link to the cake gallery ... and already posted ...
Thanks again