Three chocolate cake: the recipe for the spectacular and super delicious mousse cake – Tale Of Travels

The Three Chocolates Cake it’s a dessert pleasant and efficient. Perfect for celebrating birthday or for a special occasion, or to bring to the table to treat the guests at the end of the meal, it consists of a base of soft cocoa biscuit dough with a consistency close to that of a sponge cake, and three soft and frothy layers of white, milk and dark chocolate mousse.

Also known as torta moss oh well three chocolates, to prepare it, all you need is a pair of whisks, two oven dishes and a cooking thermometer. Once the biscuit is cooked, all you have to do is make the mousse by gently incorporating the semi-whipped cream into a thickened pastry cream, at a temperature of 82°C, with the goo leafy and flavored food, in three separate bowls, with the chosen variety of chocolate.

The preparation therefore does not foresee any particular difficulties, but for a overlay impeccable it will be essential to allow the creams to cool perfectly, before incorporating the semi-whipped cream, and to respect the rest in the freezer when assembling the cake. We started by pouring the black mousse on the cookie dough base, putting everything in the freezer for about twenty minutes and then continuing in the same way with the milk and white.

The result will be a scenic, moist and voluptuous cake that will leave everyone speechless. If you wish, you can garnish it with chocolate shavings, as in our recipe, or crumbled meringues, chopped hazelnutsoh berries to be used as decoration when serving.

Remember that the temperature of the cream should never exceed 82°C. If you don’t have kitchen thermometeryou can do the spoon test: dip it in the sauce and if, once extracted, its back will be veiled, then the cream is ready.

Here we have chosen to make the cookie dough in a 38 × 27 cm mold and then press it down with a springform pan 24cm in diameter. If you like, you can wrap the dessert directly in the rectangular pan, or you can use the leftover cookies to create mini fingers to enjoy as a snack.

Find out how to prepare the Three Chocolate Cake by following the step-by-step procedure and tips. If you love layered desserts, try some other irresistible delights too:

How to prepare the three chocolate cake

Prepare the cookie dough: pour the egg whites into a bowl and add 105 g of powdered sugar 1.

Beat the egg whites with an electric mixer until stiff 2.

Separately, pour the remaining icing sugar into a bowl with the egg yolks 3 and whisk well until the mixture is light and fluffy.

Gently add the whipped egg whites to the egg yolk mixture 4.

Add sifted potato starch 5.

And sifted unsweetened cocoa powder 6.

Gently mix the ingredients with a wooden ladle seven and with movements from bottom to top.

Pour the cocoa mixture into a rectangular mold lined with parchment paper 8da 38 x 27 cm.

Level the surface well with a spatula 9 and cook at 200°C, in static mode, for about 10 minutes.

After the cooking time, take the biscuit out of the oven, let it cool completely and turn it over on a sheet of parchment paper; then carefully remove the sheet of paper ten used in cooking.

Using a circle of springform pan 24 cm in diameter, cut out a disc and place it on a serving platter 11.

Prepare the mousses: pour the cold cream from the fridge into a container and work it with an electric whisk until it is semi-whipped 12.

Soak the gelatin in a deep dish filled with cold water 13 and soak for 8 minutes.

In a heavy-bottomed saucepan, pour the egg yolks with the caster sugar 14 and mix well with a whisk.

Pour the milk over the egg yolk mixture 15previously heated on the fire with the vanilla pods, mix well and cook until it reaches a temperature of 82°C.

At this stage add the drained and well wrung gelatin 16, and mix well until obtaining a cream of the right density; then divide the cream into 3 different bowls.

Melt the dark chocolate in a bain-marie and pour it into the first bowl with the cream, mixing well with a whisk. 17 to incorporate it.

Do the same with white chocolate 18.

And ends with a milk chocolate cream 19.

Let the creams cool completely in the refrigerator. Once cold, add 200 g of semi-whipped cream 20 in the bowl with the dark chocolate cream.

Do the same with the white chocolate cream 21.

And finally, the milk chocolate mousse 22.

Pour the dark chocolate mousse over the cookie dough base 23 and leave to set in the freezer for 20 minutes.

After the rest time, take the cake and pour the milk chocolate mousse 24; Then put it back in the freezer for 20 minutes.

Proceed in the same way with the last layer of white chocolate. 25 and transfer to the refrigerator for at least 3 hours.

Take the three-chocolate cake out of the freezer 1 hour before serving and unmold it gently 26.

Garnish with dark chocolate shavings 27.

Bring to the table and serve 28.

storage

The three-chocolate cake can be stored in the refrigerator, in an airtight container, for 2 days massive.