The history of the appearance of the cake Three chocolates. I usually make a circle of dough a little larger than the one drawn, then I slightly cut off the edges of the baked cake, and it enters the cake mold tightly, leaving no gaps

And here it is, the most tempting and amazing Three Chocolates cake. Recently, it has become so popular that it is already surprising what is the secret of this. delicious dessert? Around this recipe instagram even some kind of magical secret exists, which of course today I offer you to finally dispel) A high cake with wide layers of velvety chocolate mousse of the same thickness, with the flavor of Baileys, with sexually flowing rivers of chocolate icing and a wreath of fresh berries— Well, what could be even better?

I can say one thing - my husband is delighted with him and nominated him the best of all that I have ever cooked. He really nominates every one of my cakes like that, but the Three Chocolates cake is really good. It is definitely worth the time and effort and money, and even all that huge description and detailed recipe what i wrote to you today

As for the preparation itself, everything is quite simple if you have already dealt with chocolate and know how to work with it. If not, it's okay, it's time to try today, I'm always ready to help you and I wrote everything below in great detail.

The quality of chocolate and its taste are also important, because they are the main character of our today's novel. As always, I used Ghirardelli confectionery chocolate and was completely satisfied with it. Firstly, I like the taste, secondly, it is easy to work with, they have excellent white chocolate and it is easy to find it in our nearest market. The only thing is that dairy tastes better to me from Milka or Ritter Sport, so maybe I recommended that you look for something from this list. Also, I think you no longer need to say that we take 30-33% whipping cream, and melting chocolate in a water bath is best on the smallest fire, but more on that in the recipe;)
I would not skip the liquor in mousse, it gives a very good right flavor, it suits this cake very well. You can try replacing it with a less expensive one if you like, but it's worth adding.
As for the shape, here I used a 23 cm biscuit baking dish, and then cut the biscuit to make it 20 cm in diameter. Mousse cake Three chocolates collected in a detachable form and used acetate film for the sides. I got a high cake, if there is no such goal, you can use a mold with a diameter of 23-26 cm.
It is better to prepare a biscuit for a cake in advance, firstly, so you will not stand all day in the kitchen, and secondly, it will become denser and it will be easier to cut and soak it.
To prepare the cake "Three chocolates" used:

three chocolate cake recipe

Three Chocolate Cake Ingredients:

For chocolate cake

(form 23 cm diameter)

For the dark chocolate mousse:

(form 20 cm diameter)

Knox) - 6 g
milk - 60 ml
Baileys liqueur - 40 ml
black chocolate (60% cocoa and above) - 200 g
butter - 30 g
cream 33% fat - 300 ml

For the milk chocolate mousse:

gelatin (I use powdered Knox) - 8 g
milk - 60 ml
Baileys liqueur - 40 ml
milk chocolate (I have Ghirardelli) - 200 g
butter - 30 g
cream 33% fat - 300 ml

For the white chocolate mousse:

gelatin (I use powdered Knox) - 10 g
milk - 60 ml
Baileys liqueur - 40 ml
white chocolate (I have Ghirardelli) - 200 g
butter - 30 g
cream 33% fat - 300 ml

For chocolate glaze:

A step-by-step recipe for making a Three Chocolate Cake

Let's make chocolate cake

We will prepare the chocolate cake in a 23-24 cm mold, and then cut and trim for a 20 cm diameter mold. The fact is that the edges of the biscuit will be drier than the middle, and this is delicate cake will be felt, so I suggest such a manipulation, if you want to bake a cake in the form of 20 cm right away, everything is at your discretion and taste.

Add the beaten egg whites to the chocolate mass and mix with a spatula, keeping the dough airy. If small lumps of flour remain, this is not a problem, do not achieve 100% smoothness, keep airiness
Preheat the oven to 160°C (320 F) Grease a baking dish (mine is 23 cm in diameter) with butter and sprinkle with flour. Pour the dough into the mold and level the surface. Bake the chocolate biscuit in a preheated oven for 25-35 minutes. Do not open the oven door for the first 20 minutes. Readiness check wooden skewer(if the skewer comes out of the dough dry, the biscuit is ready). Remove the finished chocolate biscuit from the oven and let cool in the mold. Then invert onto a wire rack. The cake is fragile and breaks easily, be gentle with it. Further, for the best result, it is advisable to cover it with a towel and keep it overnight at room temperature or in the refrigerator, then it will be more dense and crumble less, it will be easier for you to cut it off and it will absorb the impregnation well. If this is not possible, then place the cooled cake in the freezer for 20 minutes.
On the day of preparing the mousses, we cut off the finished chocolate cake (I have 20 cm in diameter). I do this using a detachable form, we also trim the surface, cut off sugar crust. From the leftovers I cook a potato cake;)
Next, we need to lay the ring from the inside with a film. I made the sides using acetate film, (you can use files and tape) if you are preparing a cake in the form of 20 cm, then make the sides with a margin, the cake will turn out high. If you collect the cake in a detachable form - put the cake in a ring and tighten it, make the sides, and only then soak it. Next, mix 100 ml of cream or milk with 50 ml of liquor and soak the cake. Place the entire structure in freezer

Mousse with dark chocolate

First, prepare the gelatin mixture. To do this, pour 6 g of gelatin into 60 ml of milk and let it swell. (Look, everything will depend on what kind of gelatin you use. I use Knox powder, it swells quickly. If you use it in granules, take a little more and leave it to swell in milk for a few minutes, and you can first soak the sheet in any amount of water and squeeze out and use further as well as powder) Next, put the gelatin on water bath and stir until completely dissolved. Pour in 40 ml of liquor and mix. Remove from the water bath and set aside

Prepare milk chocolate mousse

Making white chocolate mousse

Let's prepare the icing for the cake Three chocolates

P.S If you make this cake according to my recipe, add the hashtag #mom_story to Instagram. I'm always happy to see photos of your masterpieces!

5 of 1 reviews

Three chocolate cake

Preparation

Cooking time

Servings: 10

Ingredients

For chocolate cake (form 23 cm in diameter)

black chocolate - 100 g
butter ( room temperature) - 100 g
sugar - 50 g
eggs - 4 pcs
sugar - 100 g (in proteins)
vanilla extract (or van sugar) - 1 tsp
flour - 100 g
baking powder - 10 g
Baileys liqueur - 40 ml (for impregnation)
cream or milk - 100 ml (for impregnation)

For the dark chocolate mousse: (mould 20 cm in diameter)

gelatin (I use powder) - 6 g
milk - 60 ml
Baileys liqueur - 40 ml
black chocolate (60% cocoa and above) - 200 g
butter - 30 g
cream 33% fat - 300 ml

For the milk chocolate mousse:

gelatin (I use powder) - 8 g
milk - 60 ml
Baileys liqueur - 40 ml
milk chocolate - 200 g
butter - 30 g
cream 33% fat - 300 ml

For the white chocolate mousse:

gelatin (I use powder) - 10 g
milk - 60 ml
Baileys liqueur - 40 ml
white chocolate - 200 g
butter - 30 g
cream 33% fat - 300 ml

For chocolate glaze:

black chocolate - 80 g
butter - 40 g

Cooking method

Melt 100 g of dark chocolate in a water bath. Put the pot with a small amount water on fire and bring to a boil. When the water boils, reduce the heat to the lowest possible and place a larger bowl of chocolate on top. The water should not boil too much, but only heat the plate with chocolate from below. Also, there should be enough water so that it does not touch the bottom of the plate with chocolate. Stir the chocolate with a spatula, it will slowly melt and you will have a smooth, shiny mixture. Next remove chocolate mixture off the fire and let cool
Meanwhile, beat 100 g room temperature butter with 50 g sugar until fluffy and white.
Add the melted and slightly cooled chocolate to the butter and beat again until fluffy.
Carefully separate 4 eggs into yolks and whites. Add 4 yolks to the chocolate mixture
There we add 1 tsp of vanilla extract (or van. sugar) and beat again. Get a delicious creamy mass
In a small bowl, mix 100 g flour and 10 g baking powder and sift into the chocolate mass. Mix lightly. Next, beat 4 proteins with 100 g of sugar
Add the beaten egg whites to the chocolate mass and mix with a spatula, keeping the dough airy. If small lumps of flour remain, this is not scary, do not achieve 100% smoothness, keep airiness.
Preheat the oven to 160°C (320 F) Grease a baking dish (mine is 23 cm in diameter) with butter and sprinkle with flour. Pour the batter into the mold and smooth the surface.
Bake the chocolate biscuit in a preheated oven for 25-35 minutes. Do not open the oven door for the first 20 minutes. Check readiness with a wooden skewer (if the skewer comes out of the dough dry, the biscuit is ready). Remove the finished chocolate biscuit from the oven and let cool in the mold. Then invert onto a wire rack. The cake is fragile and breaks easily, be gentle with it. Further, for the best result, it is advisable to cover it with a towel and keep it overnight at room temperature or in the refrigerator, then it will be more dense and crumble less, it will be easier for you to cut it off and it will absorb the impregnation well. If this is not possible, then place the cooled cake in the freezer for 20 minutes.
On the day of preparing the mousses, we cut off the finished chocolate cake (I have 20 cm in diameter). I do this using a detachable form, we also trim the surface, cut off the sugar crust. From the leftovers I cook a potato cake;)
Next, we need to lay the ring from the inside with a film. I made the sides with acetate film, (you can use files and tape) if you are preparing a cake in the form of 20 cm, then make the sides with a margin, the cake will turn out high. If you collect the cake in a detachable form - put the cake in a ring and tighten it, make the sides, and only then soak it. Next, mix 100 ml of cream or milk with 50 ml of liquor and soak the cake. Place the entire structure in the freezer
First, prepare the gelatin mixture. To do this, pour 6 g of gelatin into 60 ml of milk and let it swell. (Look, everything will depend on what kind of gelatin you use. I use Knox powder, it swells quickly. If you use it in granules, take a little more and leave it to swell in milk for a few minutes, and you can first soak the sheet in any amount of water and squeeze out and use further as well as powder) Next, put the gelatin in a water bath and heat it while stirring until it is completely dissolved. Pour in 40 ml of liquor and mix. Remove from the water bath and set aside
Next, melt the chocolate with butter in a water bath. 200 g dark chocolate broken into small pieces(if it's not a shock. drops) and add 30 g of butter. It is important that the water does not boil too much in the pan, otherwise the chocolate may be irrevocably spoiled. It is better to set the fire to the very minimum and slowly melt the chocolate and butter, stirring with a spatula.
Add the warm gelatin mixture to the melted chocolate and stir. It is important that the temperature of the chocolate and gelatin mass is not too different. ready mix remove from the bath and let cool to a slightly warm state, during which time we will have time to whip the cream
Next, pour 300 ml of cold cream into a mixer bowl and beat
Add the chocolate mixture to the whipped cream and mix with a spatula with light movements from the bottom up, keeping the airiness
Pour the mixture over the crust and smooth the surface. We put in the refrigerator
Mousse with milk chocolate is prepared in the same way. Pour 8 g of gelatin over 60 ml of milk, let it swell. We heat in a water bath until the gelatin dissolves and add 40 ml of Baileys liquor
Further 200 g milk chocolate break into small pieces (if necessary), add 30 g of butter and melt in a water bath
Add the warm gelatin mixture to the melted chocolate and stir.
Whip 300 ml of cream in a mixer bowl and add the chocolate mixture
Mix with light movements
Pour the milk chocolate mousse over the dark chocolate mousse and smooth the surface. We put in the refrigerator
Mousse with white chocolate is prepared a little differently. Pour 10 g of gelatin into 60 ml of milk, let it swell. Warm up in a water bath and add 40 ml of Baileys liquor. Pour the warm gelatin mixture over 200 g white chocolate broken into small pieces and let stand for a minute. Next stir the mixture with a spatula.
We put in a water bath adding 30 g of butter and melt.
In a mixer bowl, beat 300 ml of cream, gradually add a slightly warm mixture with white chocolate, stirring each time
Pour the white chocolate mousse over the milk chocolate mousse and smooth the surface. We put in the refrigerator for the night, and better for a day. This is one of those cakes that gets better in 2-3 days.
For glaze, break 80 g of dark chocolate into small pieces (if necessary), melt in a water bath by adding 40 g of butter. So that the water does not touch the bottom of the pan (put the bowl with chocolate and butter on top of the pan with water so that the bottom of the bowl does not touch the water). When everything is melted, mix with a spatula until smooth.
We release the cake from the form and film. We transfer the chocolate icing into a disposable pastry bag or just into a plastic bag with a zipper, let it cool a little, cut off the tip of the bag and make streaks of chocolate icing. When the icing is ready and cools down, you need to observe its consistency and catch the moment when it would be best to start watering the cake, this is already a matter of practice;) We decorate the cake with Three chocolates as desired.

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The topic of the article is the “Three Chocolates” cake. We will talk about the basic principles of its preparation, share the most delicious recipes cake.

Cake "Three Chocolates" - the basic principles of cooking

“Three chocolates” are prepared with or without a biscuit base, depending on the chosen recipe and the availability of free time. You can use for cooking finished cake, which is sold in the store, but it needs to be cut to fit the shape. After that lay out the sweet layers of mousse.

To prepare the mousse, you need to use the following products:

cocoa, chocolate - these ingredients are necessarily used both in the cake itself and for decorating it;
cream - it is advisable to use those that have a fat content of 35 percent, since they need to be whipped;
gelatin - helps the cake to give the desired elasticity and cut it into portions, serves as a thickener.

It is best to collect “Three Chocolates” in a detachable form, since all step-by-step recipes for this are designed for this. Before adding a new layer, be sure to cool the previous one. Decorate the dish only after it has completely solidified.

“Three chocolates” - a classic recipe

This cake is made from chocolate cake. Ready meal tastes like a brownie, it turns out juicy, so you can do without additional impregnation.

Products:

milk - 50 g;
coffee - 70 ml;
sour cream - 50 g;
flour - 100 g;
granulated sugar - 5 tbsp;
egg - 1 pc;
vegetable oil - 1.5 tbsp;
ripper - 1 tsp;
salt and vanilla - 1 pinch each;
cocoa - 1 tbsp

White mousse:

cream - 250 ml;
white chocolate - 0.12 kg;
gelatin - 4 g;
butter - 1.5 tbsp;
water - 60 ml.

Milk mousse:

cream - 250 ml;
powdered sugar - 10 g;
gelatin - 2 g;
water - 40 ml;
butter - 2 tbsp;
milk chocolate - 0.12 kg.

Dark mousse:

cream - 250 ml;
dark chocolate - 0.12 kg;
butter - 2 tbsp;
powdered sugar - 10 g;
gelatin - 2 g;
water - 30 ml.

How to cook:

Sift flour through a sieve into a bowl, add cocoa, baking powder, vanilla and granulated sugar, stir.
In a separate bowl, break the egg, pour in the milk and cold coffee, add sour cream and sugar. Beat the composition until smooth with a mixer.
Pour flour into the prepared composition, stir, at the end pour in vegetable oil.
Take a baking dish with a diameter of 22 cm, cover its bottom with parchment. Pour the batter into it and smooth it out with a spatula.
Preheat the oven to 180 degrees, put the mold in it for 20 minutes. Then remove the container and let the cake base cool slightly.
Transfer the base to a plate, line the pan again with paper, and insert the sheets around the edges to prevent the mousse from sticking to them.
Place the base of the cake in the mold, making sure that it does not have bumps. If they are, cut them off.
Prepare the first dark mousse. To do this, mix gelatin with water, let the composition swell.
Break the chocolate into pieces, mix it with butter, put the finished composition to languish in a water bath. Melt the chocolate-butter composition, but do not overheat it.
Whip cream with powdered sugar until foamy. Slowly add the chocolate mass, beat the composition. Warm the gelatin and add it too.
Beat the mousse mass 1 more time, then transfer to a mold with a cake. Level the surface and place the product in the refrigerator.
The next step is to prepare the milk mousse. Combine gelatin with water, let the composition swell. Mix the chocolate with the butter, then place the mixture in a water bath.
Beat powdered sugar with cream, add milk chocolate, enter the gelatinous mass. Spread the mixture carefully on chocolate mousse, level it if necessary and send the cake back to the refrigerator.
The last layer is white mousse. White chocolate does not melt well. Mix it with oil, then place it in a water bath and make sure that no water gets into the composition.
Whip the cream, add powder if desired, as white chocolate is sweeter than the rest. Combine gelatin with water and let it swell.
Combine cream and chocolate, add ready-made gelatin, beat gently, then lay the composition in the final layer on the cake and align it.
Put the cake in the refrigerator for 2-3 hours.
After the time has elapsed, remove the dessert from the refrigerator, remove the sides of the mold and paper.
Decorate the top of the dessert with cocoa, small pieces of chocolate or whipped cream.

"Three Chocolates" Mirel

This dessert can be found in most stores. If you prefer to eat sweet foods only own cooking, then Mirel's recipe will be given below.

This delicacy consists of white cream, chocolate biscuit, as well as milk mousse.

Cooking time is 4 hours, ready dessert designed for 8 servings. The calorie content of 100 g of the product is 365 kcal.

Products:

vanillin - 2 g;
water - 3 tbsp;
baking powder - 5 g;
egg - 2 pcs;
cognac - 15 ml;
granulated sugar - 0.13 kg;
butter - 140 g;
flour - 50 g;
cream - 300 ml;
cocoa powder - 2.5 tbsp;
white, milk, dark chocolate - 120 g each.

Cooking:

Break the eggs into a deep container, add vanilla and sugar, beat the composition. Then sift the flour and baking powder into the mixture.
Preheat the oven to 200 degrees, then place the mold with the dough in it for 20 minutes.
Prepare the soak. To do this, heat water with 80 g of granulated sugar, cool and pour in cognac.
Whip the cream, divide it into 3 portions and place in the refrigerator.
Place the cooled biscuit in a mold, previously covered with paper, then refrigerate.
To prepare 1 mousse layer, combine 30 g of butter with dark chocolate, then place in a water bath, melt and cool.
Pour gelatin with water and let it swell, then divide the resulting composition into 3 parts. Add 1 part gelatin to chocolate mousse and 1 part cream.
Pour the resulting mass onto the base of the cake, smooth the layer if necessary and refrigerate again.
Prepare the next mousse layers in the same way and apply them to the cake.
Melt white chocolate and cover finished cake, decorate it as you wish coconut flakes and sweets.

Conclusion

In the classic version of the dessert, you do not need to additionally soak the delicacy, as the cake turns out to be juicy.
To decorate the cake, use coconut flakes, sweets.

The most popular treat for tea is cake. You have the option to make it yourself. For example, a dessert called Three Chocolates. Interested? Then study the recipes with photos describing how to make such a cake.

How to make a Three Chocolate Cake

The delicacy has just fantastic taste qualities- base from air biscuit with multiple layers on it. They are white, milk and dark chocolate mousses. Cooking cake Three chocolates has two serving options:

You can treat with a treat after a 15-minute defrosting. Then, judging by the reviews, the cake will be more like ice cream.
Keep the dessert in the refrigerator until serving. In this case, it will definitely be a cake.

Biscuit

The basis of the future delicacy is a biscuit. A shape with a diameter of 23-26 cm is considered optimal for it. After baking, the biscuit can be cut to the desired size. And it is better to prepare the cake in advance, so that later you can quickly assemble the cake. In addition, this will make the Three Chocolates sponge cake denser, so it will be easier to form and impregnate.

Mousse

By classic recipe Three chocolate mousse is prepared in three colors - light brown, brown and dark brown. For this, white, milk and dark chocolate are taken. In many recipes for such a filling, Ghirardelli confectionery tiles are recommended. For mousse layers, you will also need cream with a fat content of 30 to 33%, butter and gelatin.

Three chocolate cake - step by step recipe with photo

Recently, such a dessert has become so popular that it is even surprising, what is its secret? Tall cake of wide layers of biscuit and velvet mousses with the scent of Baileys, and in some cases dripping chocolate icing. What could be tastier? This dessert is worth your time and effort. You can choose any Three Chocolate Cake recipe from the ones below.

mousse cake

Cooking time: 5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 378 kcal.
Cuisine: European.

Cake Three chocolate classic tastes like a delicate creamy ice cream. Whipped cream, cream liqueur and several layers of chocolate mousse - please your loved ones with such a dessert. They will be delighted not only with its taste, but also with appearance. The basis of the delicacy according to the classic recipe is a biscuit. It can be baked even the day before mousses.

Ingredients:

egg - 2 pcs.;
vanillin - 1 tsp;
white chocolate - 100 g for glaze;
fat cream - 700 ml;
gelatin - 24 g;
white, black and milk chocolate - 200 g each;
sugar - 1/3 tbsp.;
cocoa powder - 1 tbsp;
cream liqueur - 50 ml and 150 ml for mousse layers;
flour - 2/3 tbsp.;
baking powder - 1 tsp

Cooking method:

Beat eggs with sugar, then stir in vanilla, baking powder and flour with cocoa.
Grease the form with oil and sprinkle with flour, then pour the dough into it.
Cook in the oven at 200 degrees for 15 minutes, then cool and cut out a circle with a diameter of 2 cm less from it, then soak with liquor.
Line another baking dish with baking paper or foil along with the sides. Next, put the soaked biscuit in it, place in the freezer.
Soak gelatin with 50 ml of cold cream. Divide this mixture into three parts.
At the next stage, beat 600 ml of cream until a strong foam. Also divide into three parts and send to the refrigerator.
Break the black chocolate, melt with 30 g of butter, but do not bring to a boil.
Next, pour in 50 ml of liquor, mix, cool and combine with 1/3 of the whipped cream.
Pour the resulting mixture over the soaked cake, send back to the freezer.
In the same way, make a layer of both milk and white chocolate. Keep each one in the freezer for 20 minutes.
Boil the rest of the cream with butter, add white chocolate, melt it.
Drizzle the resulting icing over the cake.

Cooking time: 4 hours.
Number of servings: 8 persons.
Calorie content of the dish: 364 kcal.
Purpose: for dessert / for tea / for festive table.
Cuisine: European.
Difficulty of preparation: difficult.

Mirel Three chocolates can be found in many stores, but you can make your own. The delicacy also consists of a dark chocolate biscuit, the most delicate milk mousse and white cream. Mirel store cake contains emulsifiers, fatty acid and other harmful substances. You will learn how to prepare such a dessert from natural ingredients.

Ingredients:

egg - 2 pcs.;
baking powder - 1 tsp;
vanillin - 2 g;
water - 60 ml;
flour, cocoa powder and sugar - 50 g each;
liquor or cognac - a little for impregnation;
sugar - another 4 tablespoons;
butter - 30 g for each layer and 50 g for decoration;
cream 33% - 100 g for each layer;
bar of black, white and milk chocolate - 1 pc.;
coconut flakes, small sweets - for decoration;
any chocolate bar - 100 g for decoration.

Cooking method:

Beat eggs with vanilla and sugar. Then sift flour and baking powder.
Bake the dough in the oven for 20 minutes at 200 degrees, then cool.
Next, soak in syrup - boil water with 4 tablespoons of sugar, then let cool and pour in the liquor.
Whip the cream, divide into three parts and send to the refrigerator shelf.
Place the biscuit in a mold lined with baking paper to its full height. Put in refrigerator.
For the first layer of mousse, melt dark chocolate with butter, cool.
Pour gelatin boiled water, divided into three parts. When it swells, add a third to the chocolate mass. Pour a third of the cream here.
Cover the biscuit with the resulting mousse and place it on the shelf of the refrigerator again.
In the same way, prepare milk and white mousse, cover the cake with them.
For the glaze, melt the white chocolate with butter, grease the dessert with it.
Sprinkle the Mirelle dessert with coconut flakes, decorate with sweets.

cheesy

Cooking time: 4 hours.
Servings: 7 persons.
Calorie content of the dish: 390 kcal.
Purpose: for dessert / for tea / for a festive table.
Cuisine: European.
Difficulty of preparation: difficult.

Cake Three chocolates with mascarpone turns out to be more tender compared to the classic one. This cheese makes very delicious cream, which is used in different desserts. Mascarpone is an expensive product, so the cake cannot be classified as budget. But everything justifies its unique creamy aroma and soft texture of the layers. It tastes just like the store bought one.

Ingredients:

white, milk and dark chocolate - 200 g each and another 100 g of any for glaze;
mascarpone and cottage cheese- 125 g each;
egg - 1 pc.;
sugar - 100 g;
cream - 500 g;
cognac - 2 tablespoons;
cocoa - 30 g for biscuit and 50 g for glaze;
butter - 20 g for each mousse layer and 30 g for a biscuit;
flour - 40 g;
gelatin - 12 g.

Cooking method:

Beat the egg with sugar, add flour and cocoa. Bake the dough for 15 minutes at 180 degrees.
Soak gelatin in water, leave to swell.
Whip the cream to stiff peaks and place in the fridge.
Mix mascarpone with cream cheese
Melt the dark chocolate, add 1/3 of the cheese mass, gelatin and whipped cream. Pour this mass into the cake in the form.
Prepare milk and white mousse. Keep each in the refrigerator for about 20 minutes.
Melt chocolate for icing, mix with butter, cocoa and cognac. Drizzle the top of the cake.

dessert

Cooking time: 8 hours.
Number of servings: 6 persons.
Calorie content of the dish: 376 kcal.
Purpose: for dessert / for tea / for a festive table.
Cuisine: French.
Difficulty of preparation: difficult.

Dessert 3 chocolates - it's easy unusual shape serving the cake of the same name. Get mini cakes. They can be served in bowls or cups. For classic version in the form of small cakes, you will need six molds in the form of a cylinder with a height of 5 cm and a diameter of 8 cm. You can make them from cardboard. The sides of the workpiece from the inside need to be covered parchment paper.

Ingredients:

cocoa - 1 tbsp;
egg - 2 pcs.;
water - 125 ml;
flour - 25 g;
sugar - 50 g for biscuit, 100 g for syrup, 120 g for mousses;
corn starch- 25 g;
black, white, milk chocolate - 100 g each;
vanilla - 0.5 tsp;
egg yolk - 8 pcs.;
fat cream - 500 ml;
gelatin - 10 g;
water - 30 ml.

Cooking method:

Sift flour with starch and cocoa, mix them.
Beat sugar for biscuit with eggs, heat in a water bath to 40 degrees, mix until thick.
Pour the flour mixture, pour the kneaded dough onto a layer of parchment on a baking sheet.
Bake for 8 minutes at 190 degrees.
From the biscuit, cut circles with a diameter equal to the diameter of the cylinder molds. Place the products in these blanks. They need to be laid out on a baking sheet.
Make syrup - mix water with granulated sugar, add vanilla, boil and cool.
Soak round biscuits with syrup.
Beat the yolks separated from the proteins, adding a little syrup.
Whip the cream to stiff peaks. Also divided into three parts.
Pour gelatin cold water. When it swells, send to the yolk mass, divide it into three parts.
Next, melt the chocolates separately. To each add the yolk mass with cream.
Lay layers of dark, milky and white cream, maintaining the first two layers for 20 minutes in the freezer, and the last - at least 6 hours.

in a cup

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 356 kcal.
Purpose: for dessert / for tea / for a festive table.
Cuisine: French.
Difficulty of preparation: difficult.

A simplified version of such a puff cake is Three chocolates in a glass. It tastes just as good and cooks much faster. If guests are already approaching, try making such a dessert. Like the cake, it consists of three different mousses. For serving, plastic cups or glasses are used. Each one is one serving. It is very convenient to eat dessert from cups.

Ingredients:

milk, white and dark or bitter chocolate - 50 g each;
egg yolk - 4 pcs.;
milk - 150 g;
gelatin - 12 g;
heavy cream- 500 g;
sugar - 50 g.

Cooking method:

Soak gelatin with a little water, leave to swell.
Beat half the sugar with the yolks.
Mix milk with only 150 ml of cream. Add remaining sugar and heat.
Add half of the cream mixture to the yolks, mix and pour back.
Heat until thickened, add to gelatin and divide into three parts.
Add one type of chocolate to each, mix.
Whip the rest of the cream to stiff peaks and refrigerate.
Cool the dark cream in an ice bath. Then add a third of the cream, fill the glasses with this mixture.
When the layer sets, repeat the steps with milk and white cream, allowing each to harden.

With agar-agar

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 385 kcal.
Purpose: for dessert / for tea / for a festive table.
Cuisine: European.
Difficulty of preparation: difficult.

Cake Three chocolates with agar-agar is prepared on the basis of shortcrust pastry, therefore refers to recipes without baking. In addition, this gelatin substitute helps achieve firmer, smoother, more even and shiny layers. The dessert is very similar to the traditional American treat called cheesecake. It is easier to take out such a delicacy from a detachable form.

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I remember some madam, let's not point fingers, she promised to quit with cakes .... As it turned out, this is more difficult than refusing to eat them. True eating was also. And instead of one sworn promise
small, two whole and not at all small pieces were eaten ... My diet was covered with a copper basin! Well, okay ... It was a reward for my beloved, for a week of torment. Today, by the way, is exactly a week of my so-called diet. I don’t know what the scales will show tomorrow, but today is 1600. For me, this is the result! Although, I understand perfectly well that most likely the water is just leaving. Tell me how it was? Easy and delicious! I don’t know how to starve and I can’t, especially when there are such men nearby who love to eat deliciously. I ate at least 4 times a day, but in small portions, and oddly enough, there was no feeling of hunger at all. The hardest part is drinking 2 liters of water! Considering I don't drink at all. I eat everything except pickles, smoked meats, sausages, fresh and white bread. More salads, all sorts of different ones, meat, chicken, cottage cheese (fat-free), grain bread, quite a bit ... I didn’t specially cook for myself, except for salads. Let's see what happens next, as long as I have enough, but so far so. So shame me, scold me, stimulate me with one word!
Now about the cake... It's the bomb! If you love mousse cakes and chocolate. I have eaten such cakes many times, and baked a couple of times (there is already one in the magazine), but not one of them had such a balance of flavors between different types of chocolate. It does not feel the sugariness of white and the bitterness of bitter, moderately sweet, very tender and melting in the mouth. I got the recipe from Kate. I absolutely love her blog and her cakes. I have not yet met a blog on the Internet that would be more aesthetic and stylish than hers. All desserts and cakes are made insanely carefully, nothing superfluous, just amazes the sense of taste, and besides, they are professionally shot.
With my cake I went to FM "Men's Food" to Lila.

I immediately write that my cake is 16 cm in diameter, I reduced the number of ingredients by exactly half, rounded them a little, and baked a biscuit from 2 eggs. Yolks for mousse took 5, weighed and divided into 3 parts. Well, the top was covered with the remnants of icing from the previous cake. Nothing good to be lost....

Chocolate biscuit without flour:
- 2 yolks,
- 2 proteins,
- 45 g dark chocolate,
- 20 g butter,
- 40 g of sugar.

Dark Chocolate Mousse:
- 130 g cream 33-35%,
- 15 g of sugar,
- 25 g of yolk,
- 110 g cream 33-35% (whipped),
- 5 g of sheet gelatin,
- 40 g of crushed dark chocolate 75-80%.

Milk chocolate mousse:
- 130 g cream 33-35%,
- 15 g of sugar,
- 25 g of yolk,
- 110 g cream 33-35%,
- 5 g of sheet gelatin,
- 40 g of crushed milk chocolate.

White chocolate mousse:
- 130 g cream 33-35%,
- 15 g of sugar,
- 25 g of yolk,
- 110 g cream 33-35%,
- 5 g of sheet gelatin,
- 40 g chopped white chocolate.

White glaze:
- 37 g of water,
- 75 g of sugar,
- 75 g glucose syrup,
- 75 g white chocolate,
- 50 g of cold milk,
- 5-7 g of sheet gelatin,
- titanium dioxide.

Chocolate biscuit without flour: Preheat the oven to 180 degrees. Line a baking sheet with greased baking paper. Melt chocolate and butter in a water bath. Beat egg whites with a pinch of salt until stiff peaks. Beat the yolks with sugar until white, mix in chocolate and butter. Carefully fold in egg whites with a spatula. Put the dough on a baking sheet, flatten. Bake 10-12 minutes. Cool and cut the cake to size. Transfer to a mold, the walls of which are laid with a confectionery tape.
All mousses are prepared according to the same technology, which is very convenient, while one is freezing, we are preparing the second.
Any mousse: Soak gelatin in cold water. Heat cream to 75 degrees. Carefully pour into the yolks mixed with sugar. Pour back into the ladle, and boil the mixture to 85 degrees, over low heat, until it thickens slightly. Remove from heat, pour into a cold bowl, add chocolate, then gelatin. Stir and cool to room temperature. Whip cream and fold into chocolate mixture.
Glasage: Soak gelatin in cold water. Bring water, sugar and glucose to a boil (103 degrees). Remove from heat, add cold milk and chopped chocolate. Mix. Add squeezed gelatin and titanium dixide. Working temperature 30-35 degrees.
Assembly: Put dark mousse on top of the cake, cool, put milk, cool, white, cool. After each mousse, I put the cake in the freezer for 20-25 minutes. Cool the cake completely in the refrigerator for at least 6 hours. Cover with glaze and decorate to your liking. Of course, it’s better to fill the glaze on top evenly, but I wanted to do it like this.))) Yes, and if you had more time to decorate, it could be beautiful, completely different. There are some ideas for...

Well, a few photos of my "diet".))) This is breakfast... Cottage cheese, sour cream, honey, coffee with milk or tea, a couple of thin grain slices of bread.

This is a snack (so as not to get drunk at lunch) ... you will lick your fingers!))) Ricotta, grain bread, cucumber, tomato, half an egg.

It's dinner... stir fry out chicken breast, and a salad.

Another option for lunch or dinner... Oven-baked breast with a piece of mozzarella inside.

Recently, the Three Chocolates mousse cake literally impresses with its popularity, not only in social networks, but also in real life. Thin chocolate cake and three mousse layers on the base different types chocolate create a flavor composition that literally captivates with its tenderness.

I won’t promise you that the recipe for a Three Chocolate cake at home is simple and affordable - you still have to spend a lot of time in the kitchen. But believe me, the result is worth it! Especially for you, dear friends, I have prepared a master class of the Three Chocolate cake with step by step photos, and a detailed text description. Also, I drew up the ideal proportions for the cake - for each mousse layer of the cake, one standard chocolate bar weighing 100 grams is used.

Making a Three Chocolate cake at home is more painstaking than complicated. As with most of my recipes, the main thing is to use quality ingredients. Chocolate must certainly be of high quality, and cream must be fresh, well chilled, and natural milk high fat. So, the Three Chocolate Cake recipe is at your service step by step! Let's go to the kitchen to cook!

Three Chocolate Cake Ingredients:

Chocolate cake:

90 g of sugar;
1 egg;
80 g flour;
20 g cocoa;
1 tsp baking powder;
60 ml of milk;
30 g refined oil;
1 tsp instant coffee;
60 ml of boiling water.

Dark mousse layer:

100 g dark dark chocolate;
30 g butter;
1.5 tsp (8 g) gelatin;
50 ml of water;
30 g powdered sugar.

Milk mousse layer:

100 g milk chocolate;
30 g butter;
1.5 tsp (8 g) gelatin;
50 ml of water;
200 ml of fatty confectionery (33-35%) cream;
30 g of powdered sugar.

White mousse layer:

100 g of white chocolate;
40 g butter;
1.5 tsp (8 g) gelatin;
50 ml of water;
200 ml of fatty confectionery (33-35%) cream.

For decoration:

100 g dark chocolate
50 g white chocolate
5-8 round candies

How to make a Three Chocolate Cake:

This cake requires a 20 cm detachable form. The chocolate cake will be baked in it first, and then the cake itself will be poured. Combine the flour, sugar, baking powder and cocoa sifted twice in a cup. Mix all dry ingredients until smooth.

Then we drive the egg into the dry mixture and pour in the milk with refined butter.

And work the mass well with a whisk.

Then you need to dissolve the coffee in boiling water and pour the resulting coffee liquid into the dough. And stir quickly with a whisk. It turns out quite liquid dough.

We take detachable form, we clamp a piece of parchment with a ring so that the dough does not leak out and the cake does not stick, and pour out the entire chocolate mass. We bake at 180 degrees for about 25 minutes, as required by the Three Chocolate cake recipe at home. The cake comes out low and moist in texture. Let the crust cool completely on a wire rack.

Wash the detachable form and wipe it dry. Clamp a new sheet of parchment along the bottom, along the walls you also lay a wide strip of baking paper, which should be higher than the walls of the mold in height. Then we take the cooled chocolate cake, trim it, cutting off the convex top, and put it in the mold with the cut side down. Set the chocolate cake pan aside and proceed to the mousse layers of our Three Chocolate cake.

We distribute gelatin in three bowls, pour warm filtered water and leave to swell.

In a small heat-resistant bowl, place dark bitter chocolate, crumbled into small pieces, and butter. We put in a water bath and dissolve to a liquid state.

Then we take the swollen gelatin, melt it to a liquid in a water bath (make sure that it does not boil when melted) and pour it into the hot chocolate mass. We mix.

Whip cold (this is a prerequisite) cream with powdered sugar until dense splendor, as required by the Three Chocolate mousse cake recipe.

Then add the lukewarm chocolate-gelatin mass to the whipped cream, quickly mix with a whisk or spatula and immediately put it into the prepared form on top of the chocolate cake. From warmth chocolate mass the cream will melt a little, but still retain its splendor. The main thing is to do everything quickly. We put the form with the cake and the first mousse layer of dark chocolate in the freezer for 15 minutes.

Next, we proceed to the preparation of milk chocolate mousse. We repeat all the above steps, only using milk chocolate. Melt it with butter, add liquid gelatin and mix it into cream, whipped until fluffy with powdered sugar.

Take out the mold from the freezer and pour the second mousse layer. Level and return the form to the cold.

The white mousse layer is prepared in the same way, only the cream is whipped without the addition of powdered sugar, since white chocolate itself is very sweet. Combine whipped cream with a tepid mixture of white chocolate and gelatin.

And pour the last mousse layer. Keep the mold in the freezer for 1-2 hours, and then move it to the refrigerator shelf and let the Three Chocolate Cake set the layers well for 6-8 hours.

We take out the form with our cake, remove the ring and carefully remove all parchment from the cake.

That's it, the Three Chocolates mousse cake is ready, and if you still have the strength, it is advisable to decorate the dessert as well. Decorating the Three Chocolates cake can be done with a simple sprinkle of cocoa powder, or covered with a mirror glaze.

And you can decorate the Three Chocolates cake, as in my version - pour patterned melted dark chocolate, sprinkle with grated white chocolate and add round sweets.

Triple Chocolate Mousse Cake

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