Step-by-step recipe for three chocolate mousse cake with photos. Three chocolate cake: step-by-step recipe with photos Three chocolate cake recipe

A beautiful, delicate and light dessert, called “Three Chocolates” cake, can be prepared with your own hands. We offer several different options for making this unusually tasty and interesting-looking delicacy.

For the biscuit base, take:

• premium flour – a third of a glass;
• baking powder - half a sachet;
• cocoa powder - spoon;
• granulated sugar - a third of a glass;
• oil – 50 grams;
• egg;
• vanillin - a third of a tsp.

3 types of mousses will be prepared from the same three types of chocolate, taken in equal quantities (100 grams each).

You will also need:

• 600 ml 35% cream;
• 30 g gelatin;
• three large eggs;
• three separate yolks;
• 90 g sugar.

Step-by-step description of creating a cake:

1. First of all, prepare the biscuit. Beat the egg with vanilla and sugar at high speed - the mass will increase in size, become airy and light. Then melt the butter, cool slightly and add it to the egg-sugar mixture, but stirring with a spatula or spoon. Add sifted flour, baking powder, cocoa and knead the dough.
2. All that remains is to grease the mold (approximately 20 cm in diameter) with oil and pour the dough into it. Bake at 180ºC for a quarter of an hour.

Now it's time to prepare the mousses. To do this, you will need to take 3 separate deep vessels, divide the gelatin between them and fill it with a couple of tablespoons of water. Then leave to swell. Divide the remaining products, except chocolates, into 3 parts.

For each mousse, the initial process will be repeated:

1. Beat the cream with a mixer at medium to high speed until thick. Separately, beat the sweet egg mass with additional yolk and sugar.
2. Heat the first chocolate bar in a water or steam bath. Stir the gelatin in the first bowl until completely dissolved, pour in the melted chocolate and egg mixture. Beat everything well. All that remains is to add the cream and mix gently until the structure is uniform.
3. Insert acetate film into the mold with the prepared cake along the side (it can be replaced with oiled parchment), pour in the first mousse (it should be dark) and put the mold in the freezer for about 15 minutes.
4. Prepare the milk mousse in the same way and pour it onto the dark one, which should already have hardened.
5. The white layer is distributed last.

Decorate the finished cake as desired

With mirror glaze

A cake with mirror glaze looks very festive.

For the glaze you will need:

• 50 ml water;
• 50 g sugar;
• 10 g honey;
• 30 g chocolate without filling;
• 3 g gelatin.

Preparing the glaze:

1. Pour gelatin with a spoon or two of water for a time sufficient for it to be saturated.
2. Melt the chocolate together with sugar and honey, stirring with a spatula.
3. We dilute the gelatin and pour it into the chocolate and honey mixture.

But there is an important nuance at this point - the cake must completely harden, and the glaze must be almost hot, otherwise it may harden unevenly when in contact with a cold surface.

Step-by-step recipe from Andy Chef

The step-by-step recipe from Andy Chef begins with preparing the base:

• protein – 50 g;
• powdered sugar – 25 g + 60 g;
• yolk – 30 g;
• whole egg;
• flour – 20 g;
• cocoa – 20 g.

Preparation:

1. Beat the egg white and a smaller portion of the powder until stiff.
2. Then beat the egg-powdered foam with the yolk, add cocoa, flour, and continue to work with the mixer. Then we transfer the protein peaks and mix them.
3. Bake the cake at 160ºC for about a third of an hour.

For Creme Anglaise take:

• 70 g sugar;
• 290 ml milk 3.5%;
• 90 g yolk;
• 5 g gelatin.

Preparation of the cream:

1. Soak the gelatin in cold water.
2. Whisk the yolk-sugar mixture until smooth.
3. Heat the milk, but not until it gets hot.
4. Pour half of it into the yolk mixture, introducing the liquid in a thin stream and stirring with a whisk. The mixture should be evenly heated with milk.
5. We pour everything together into the remaining milk and set it to warm up again, but at the lowest possible temperature. Stir the mixture until signs of thickening appear.
6. The gelatin remains to be squeezed out, put into the cream and diluted.

Leave the cream under the lid and preferably covered with a towel.

Mousse:

• cream 33% – 700 g;
• curd and cream cheese – up to 300 g.

Color layers:

• white: chocolate bar, one third crème anglaise, one third mousse;
• milk: a couple of bars of milk chocolate, cream and mousse - similar to the previous layer;
• chocolate: a bar of dark chocolate and the remaining cream with mousse.

For the mousse, whip the cream to form peaks, add soft cheese and mix the mixture at low mixer speed.

Color layers:

1. For white chocolate, break a bar and pour hot English over it. cream. While stirring, melt and add the required portion of the mousse. Mix with a spatula.
2. Prepare the remaining 2 layers in the same way.
3. We create the layers, starting with dark chocolate. Pour it into the mold with the base and freeze for an hour to an hour and a half in the freezer.
4. Next, we proceed according to the principle of the classic recipe, only giving the layers a little more time to freeze.

Storage is allowed in the freezer for up to 3 weeks.

On a note. Gelatin “sets” at a temperature of 15ºC and below. While the cream is not based, it should be liquid.

Mousse cake

Mousse cake “Three Chocolates” is a dessert with a light hint of liqueur and almond crumbs.

Biscuit base:

• a pair of eggs;
• ⅓ tbsp. Sahara;
• ⅓ tbsp. flour;
• 4 tbsp. l. cocoa powder;
• 1 tsp. baking powder;
• 50 ml cream liqueur;
• a handful of almonds.

Mousses:

• 1 bar of 3 types of chocolate;
• half a liter of cream from 33%;
• 50 ml cream for gelatin;
• gelatin or other thickener;
• 150 ml plums liquor;
• up to 100 grams of oil.

Glaze:

• 100 g white chocolate;
• 50 ml cream;
• up to 50 grams of oil.

We do the basics like this:

1. Beat eggs and sugar.
2. Combine the dry ingredients, grind the almonds in a blender, add the flour mixture to the liquid mixture. We get a viscous dough.
3. Cook the crust in the oven at 180ºC for a third of an hour, checking the readiness with a toothpick - if it comes out dry, then the base is ready.
4. Using a brush, thoroughly soak the cake with liqueur and leave in the refrigerator for 30 minutes.

Mousses are made the same way, the only difference is what kind of chocolate you put in. You need to start with a dark layer, then follow the classic algorithm.

We divide the rest into 3 parts:

1. We use less cream to soak the gelatin.
2. Meanwhile, melt the chocolate, cool slightly and combine with liqueur.
3. We heat the gelatin a little so that it melts, but do not boil, otherwise it will not “set.” Pour it into the chocolate and stir.
4. Process the cream with a mixer. If you prefer very sweet desserts, add powder.
5. Add cream to chocolate.

To decorate, make glaze: melt a piece of butter along with cream, and then, slowly warming the mixture, add pieces of chocolate. We don't boil! Pour the resulting sweet mixture over the finished cake and let it harden in the refrigerator.

Cooking from sponge cakes

Basic cakes:

• 2/3 stick of butter;
• 2/3 cup sugar;
• 3 eggs;
• 3 tbsp. l. milk;
• an incomplete glass of flour;
• 2 tsp. baking powder;
• vanilla;
• 50 g of each type of chocolate;
• 1 tbsp. l. cocoa + 2 tbsp. l. milk.

Cream:

• a couple of sticks of butter;
• half a kilo of softened cream cheese;
• vanilla;
• sweet powder - to taste;
• a bar of all three types of chocolate;
• 1 tsp. cocoa + 2 tbsp. l. cocoa.

Let's start preparing the cakes:

1. Work soft butter with sugar, add eggs, milk, flour, vanilla and baking powder. Beat for 1 – 2 minutes after adding each product.
2. Divide the workpiece into approximately equal 3 parts.
3. Melt the chocolate bars separately, pour in the dough (you should get 3 types).
4. We dilute most of the cocoa in milk and add it to the darkest dough. Stir.
5. We bake cakes of the same size at 170ºС for 25 – 30 minutes.

Cream:

1. Whisk together all ingredients except chocolate. You will get a preparation for the cream, a fluffy and smooth mass.
2. Separately melt the chocolate. We divide the cream into 3 plates, pour “our” chocolate into each - there will be three different creams. Add cocoa to the dark one.

Assembling the cake:

1. We arrange the cake and cream by color in the same way as the previously described desserts.
2. Leave in the cold for 30 minutes.
3. We use the remaining cream as decoration.

Dessert with agar-agar

Agar-agar is an analogue of gelatin made from algae. Professional chefs often prefer it when preparing desserts.

A cake using agar-agar is practically no different from a mousse cake.

1. The base is optional. You can make an exclusively mousse cake, tender and light.
2. You don't have to add liquor.
3. Agar-agar is prepared similarly to gelatin - first poured with cold liquid to swell, and then heated to dissolve.

Soufflé delicacy with mastic

For alignment:

• 100 g condensed milk;
• pack of butter;
• 100 g shortbread cookies.

For decoration you will need a package of colored mastic.

We pre-assemble the cake in the traditional way. In order to decorate the dessert with mastic, it needs to be leveled. To do this, prepare a mass of thick consistency from condensed milk, butter and cookies. Using a straight pastry spatula, level the sides and top of the cake, coating with sweet mixture.

You can decorate the “Three Chocolates” dessert, like any other dessert that has no claims to a corporate identity:

• decorate with icing;
• sprinkle with cocoa;
• prepare colored creams and paint the dessert using a pastry sleeve;
• use mastic;
• “glue” chocolate figures.

But in essence, no matter what decor is chosen, the main thing is that the dessert turns out delicious. And with our recipes you can be sure of this!

Recently, the Three Chocolate mousse cake is literally amazing in its popularity, not only on social networks, but also in real life. A thin chocolate cake and three mousse layers based on different types of chocolate create a flavor composition that literally captivates with its delicacy.

I won’t promise you that the recipe for Three Chocolate Cake at home is simple and affordable - you will 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 for the Three Chocolate cake with step-by-step photos and a detailed text description. Also, I created the ideal proportions for the cake - for each mousse layer of the cake, one standard chocolate bar weighing 100 grams is used.

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

Ingredients for Three Chocolate Cake:

Chocolate cake:

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

Dark mousse layer:

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

Milk mousse layer:

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

White mousse layer:

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

For decoration:

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

How to make Three Chocolate Cake:

For this cake, you need a springform pan measuring 20 cm. The chocolate cake will first be baked in it, and then the cake itself will be poured. Combine twice sifted flour, sugar, baking powder and cocoa in a cup. Mix all dry ingredients until smooth.

Then beat the egg into the dry mixture and pour in the milk and refined oil.

And work the mass thoroughly with a whisk.

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

Take a springform pan, 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. 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 structure. Let the cake cool completely on a wire rack.

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

Distribute the gelatin into three bowls, fill with warm filtered water and leave to swell.

Place dark dark chocolate, chopped into small pieces, and butter in a small heat-resistant bowl. Place in a water bath and dissolve until liquid.

Then we take the swollen gelatin, melt it until liquid in a water bath (make sure it does not boil while melting) and pour it into the hot chocolate mass. Mix.

Whip cold (this is a mandatory condition) cream with powdered sugar until thick, as required by the Three Chocolate Mousse Cake recipe.

Then add the lukewarm chocolate-gelatin mass to the whipped cream, stir quickly with a whisk or spatula and immediately place it in the prepared pan on top of the chocolate cake. The warmth of the chocolate mass will cause the cream to melt a little, but will still retain its fluffiness. The main thing is to do everything quickly. Place the mold with the cake layer and the first dark chocolate mousse layer in the freezer for 15 minutes.

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

Take the mold out of the freezer and pour in the second mousse layer. Level it out and return the shape to the cold.

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

And fill in 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 harden the layers well for 6-8 hours.

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

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

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

Triple Chocolate Mousse Cake

4.6 (92%) 10 votes

Hello Danielle and Grandma Emma! You are great for creating such beauty in your kitchen and sharing it with others. Three chocolate cake recipe is the best dessert I have ever made. Ideal for adult and children's parties, as chocolate is a universal ingredient that will never spoil the dessert, and here there are three of them! Creative inspiration and new recipes to you! Sincerely, Elena.

When I saw your recipe for three chocolate cake with a photo of the cooking steps, I immediately took up my kitchen apron and ran to cook it. This is simply an incredible mixture of chocolate that spends very little time on the table, since few can restrain themselves from reaching for another piece of such deliciousness. Thank you for this recipe!

Despite the fact that this dessert is very high in calories, it is also incredibly tasty. And yet, having such a dish on the table with aromatic coffee, you lack willpower and constantly want more.

Good day everyone! My name is Irina, I have been living in Austria for three years. On weekends, my friends and I often get together at each other’s houses and have tea parties with various sweets. Recently I invited all my friends to visit me and prepared them a three-chocolate cake. The recipe on your site seemed quite simple to me, and I wanted to try making this delicious dessert. The next day I presented my masterpiece to my friends. The reaction did not take long to arrive and everyone began to wonder how to make a three-chocolate cake? I showed your site and praised how convenient and easy everything really is. So now I am entitled to a bonus for increasing the number of your fans, led by me, of course) I wish you success in your culinary endeavors and look forward to new masterpieces!

Hello Grandma Emma and Danielle! Thank you very much for the super recipe for the three chocolate cake with photos, it’s much easier to prepare, since I don’t have the fastest Internet and the video is not always displayed well. But you approached the presentation of recipes taking into account all situations and, despite the lack of the ability to cook from a video, photographs with descriptions of the steps are quite enough for me. I love you and always cook with you!

Greetings, Grandma Emma! You can praise me because yesterday I used your video recipe and prepared a three-chocolate cake for my husband’s wedding anniversary. The step-by-step recipe helped me a lot and I did not experience any difficulties during the cooking process. My husband blossomed when he received a piece of chocolate cake made by me as a bonus to a cup of tea. A real confectionery hit for all sweet tooth lovers!

Very tasty! It's a pity that it wasn't enough the first time. Such cakes need to be made in large portions, since due to its delicate structure it is eaten very quickly. Thank you for the three chocolate cake recipe with photos and videos!

Good afternoon I really love cooking desserts, and I even thought about connecting my future profession with this. I tried to do everything myself, using cookbooks and video recipes from different authors. But when I came to your site, I found a recipe for how to make a three-chocolate cake and was delighted. Because earlier I prepared something more banal and common. And three chocolates is a cake, the recipe for which I have never seen before. I want to express my delight to you and wish you success and health!

A few days ago I was looking for a cake for my son. He was turning 7 years old and I get the impression that chocolate is the most important thing in his life. At first I thought of finding a recipe for a cake in the shape of some cartoon character, but I was confused by the huge amount of mastic that is used to create the shape of the cake. Having seen on your website the three chocolate cake, the recipe, photos and videos of the preparation steps, I did not hesitate to make my choice. It may not be in the form of this or that cartoon character, but it will be tasty, satisfying, and most importantly – very chocolatey! The result was excellent and my little Artemka was in seventh heaven. It seemed to me that the toys given to him were not as important to him as his personal chocolate cake that his mother prepared for him. Thank you for the happy smiles on my son’s face!

I really liked the cake, the most delicate mousse, excellent sponge dough and all this in a composition with a large amount of various chocolate. I want to eat it and eat it, despite the danger of adding extra pounds. It’s impossible not to reach for an extra piece of this dessert. The whole family fell in love with your cake from the first bite. Bravo!

Dear Daniella! If you and your grandmother don’t stop pampering us with such delicious cakes, then we will soon not fit into the doorway!) Have a conscience) But do not take this as criticism, but only as the warmest compliments.

Do you love sweets as much as I do? This is incredible bliss, pleasure and joy that overwhelms you with each new portion of dessert. Oh, if only you could eat sweets and not gain weight - the dream of every sweet tooth on the planet!

One of my favorite store-bought desserts is the Three Chocolates cake from Mirel. I fell in love with it from the first bite, and periodically buy this sweetness for home or when I go to visit. Soft chocolate cake and delicate mousses melt in your mouth, leaving behind a pleasant aftertaste. Moreover, the amount of filling (mousse) is much greater than the flour base, but despite this, the cake is quite harmonious. However, I have two complaints about the Mirel product. First - dryness of cakes around the edges, and the second – excessive cloying. You want to taste chocolate, but you feel sugar.

So I decided to make my own variation of this dessert. Surprisingly, the cost of a homemade cake turned out to be almost twice the price of a ready-made one in a store. Draw your own conclusions...

Looking ahead, I will give some tips:

• It is better to take a detachable cake pan;
• To make it easier to remove the cake from the mold, the sides need to be lined with thick film (not cling film) or a special paper strip;
• to obtain a tall cake, the inside of the mold can be lined with a transparent thick film above the sides of the mold by 5-7 cm (with a diameter of 20 cm);
• do not take milk chocolate of the “Russia Generous Soul” brand (when heated, it breaks down into a dubious liquid and small lumps);
• if you can’t find regular white chocolate, you can use porous chocolate;
• In order for the cream to whip faster, it must be cooled; the container in which you place the cream must also be cold;
• When decorating a cake with chocolate drips, act quickly, as it hardens in a matter of minutes and pour the chocolate in one layer, otherwise the surface may turn out uneven.

Nutritional value of the dish per 100 grams.

BZHU: 5 /25 /29.

Kcal: 359.

GI: high.

AI: high.

Cooking time: 45 min (active time) + 2 hours (in the refrigerator).

Number of servings: 10 servings (1300 g).

Ingredients of the dish.

Sponge cake.

• Baking flour (premium grade) - 90 g (2/3 tbsp).
• Egg - 2 pcs.
• Sugar - 80 g (1/3 tbsp).
• Cocoa powder - 20 g (1 tbsp).
• Baking powder - 2 g (1/2 tsp).

Impregnation for the cake.

• Water - 100 ml (1/2 tbsp).
• Sugar - 100 g (2/3 tbsp).
• Vanillin - 4 g (1 sachet).

Bitter chocolate mousse.

• Dark chocolate - 100 g (1 bar).
• Butter 72% - 35 g.
• Gelatin powder - 8 g.
• Water - 30 ml.
• Cream 33% - 140 ml.
• Powdered sugar - 20 g (2 tsp).

Milk chocolate mousse.

• Milk chocolate - 100 g (1 bar).
• Butter 72% - 35 g.
• Gelatin powder - 8 g.
• Water - 30 ml.
• Cream 33% - 140 ml.

White chocolate mousse.

• Butter 72% - 35 g.
• Gelatin powder - 8 g.
• Water - 30 ml.
• Cream 33% - 140 ml.

Glaze.

• White chocolate - 100 g (1 bar).
• Butter 72% - 50 g.
• Cream 33% - 50 ml.
• Dark chocolate - 50 g (1/2 bar).
• Butter 72% - 25 g.

Recipe of dish.

Let's prepare the ingredients. In total we need: a pack of butter (180 g), a pack of cream 33% (500 g), a glass of sugar, an incomplete glass of flour, 2 eggs, 2 bars of dark and white chocolate and a bar of milk, 2 packs of gelatin (I also had one opened), baking powder or soda, a little cocoa and powdered sugar.

To begin, place all the gelatin (20-24 g) in a bowl and fill it with 1/2 cup of water, let it swell while we make the sponge cake (about 30 minutes).

Place the cream and the container in which you will whip it in the freezer.

Let's preheat the oven to 180 C.

Break the eggs into a bowl and add 80 g of sugar.

Whisk everything thoroughly until the sugar is completely dissolved and a homogeneous white mass is formed.

Pour the sifted flour, cocoa and baking powder into a bowl, mix thoroughly from top to bottom, you can use a whisk or mixer.

Grease the mold (I have a diameter of 20 cm) with butter.

Pour the dough into the mold.

Place the dough in an oven preheated to 180 C for 15-20 minutes. We check readiness with a toothpick (if you pierce the cake, it should remain dry).

While the cake is baking, prepare the syrup to soak it. Place the saucepan on the stove, pour 100 ml of water into it and add 100 g of sugar and vanillin. Cook until boiling. Remove from the stove.

The biscuit is ready. Remove it from the mold and let it cool slightly.

Soak the cooled biscuit well in sugar syrup until it becomes very wet. And put it in the freezer.

So, let's get to the filling. All three mousses are prepared the same way, the only difference is the chocolate.

We begin to prepare the first mousse - from dark chocolate.

Place a saucepan with broken dark chocolate and butter in a water bath.

Cook while stirring until a liquid, homogeneous consistency is obtained. We remove from the “bath”.

Pour 1/3 of the swollen gelatin (35 - 40 ml) into a saucepan and place in a water bath, heat until the gelatin is completely dissolved (until it becomes hot, touch it with your finger), but do not boil, since at 60 C gelatin loses its properties. Remove from heat.

Pour warm gelatin into the chocolate mixture and mix everything thoroughly.

Add 2 teaspoons of powdered sugar to the chocolate and mix. If you like the bitter taste of chocolate, you don't need to add powdered sugar.

We take the cream and saucepan out of the freezer, measure out 140 ml, and put the rest back in the cold.

Whip the cream to stiff peaks.

Gradually fold the whipped cream into the cooled chocolate mixture.

We get a mousse with the consistency of rich sour cream.

In a mold with a large diameter (mine is 23 cm), we place our chilled sponge cake on the bottom. You can take a tighter mold, but then the cake will have to be trimmed slightly. Pour dark chocolate mousse on top of the sponge cake. Place the mold in the freezer for 30 minutes.

Using the same principle, we prepare milk chocolate mousse. You just don’t need to add powdered sugar, the chocolate is already sweet.

We take the mold out of the freezer and pour the milk mousse on top of the frozen dark chocolate mousse. Place in the freezer for 30 minutes.

Cover the frozen cake with glaze and put it in the freezer for 30 minutes. Dessert is ready. But I still had some dark chocolate and butter left, and by analogy I made a dark glaze from them (only without cream, since they ran out). You can decorate as you wish.

We take the cake out of the freezer and remove it from the mold (to make the mold come off easily, you need to run a hot knife along the edge). Pour the dark glaze onto the cooled white glaze; this must be done quickly, as it hardens in a matter of minutes and if you do this in several steps (like me), the surface will turn out uneven. To create drips, pour frosting around the outer rim of the cake and gently push it towards the edge. As it drips, the chocolate will harden, forming droplets of varying lengths.

To disguise the unevenness of the frosting, I drew wavy patterns with a fork. To improve the taste of the cake, put it in the refrigerator overnight (or at least for a couple of hours), store the dessert there and take it out just before serving.

Cut a piece of cake and pour a mug of aromatic tea. Each of the layers is simply an unearthly pleasure, they literally melt in your mouth. At the same time, the cake is very filling and one piece is enough to fill you up.

Enjoy your tea!

Below is a video of the preparation of this wonderful dish.

The famous “Three Chocolates” cake, tender, light and airy, is actually a tri-color cake, which is made from dark, milk and white chocolate. This dessert is considered quite expensive and difficult to prepare, but if desired, it can be prepared at home. Want to try?

It all started with mousse

The French, as always, had a hand in creating an unusual delicacy. Actually, it all started with the invention of mousse, which French confectioners learned to make at the end of the 19th century. A little later, they began to prepare “chocolate mayonnaise” by beating egg whites with chocolate. The delicate porous mass became the basis for many desserts. In the 70s in New York, as a result of numerous culinary experiments, a delicious and unusually beautiful “Three Chocolates” cake was born, the basis of which was mousse.

In addition to chocolate, the classic recipe contains cocoa, eggs, cream, milk, butter, gelatin, sugar, baking powder and a little flour. Some housewives, wanting to simplify the recipe for the Three Chocolates cake, replace the sponge cake with regular cookies, and instead of the difficult-to-prepare mousse, use cottage cheese. We will also consider this variation of the American dessert at the end of the article.

Cake base

To prepare a classic three-tier dessert, first make a thin, thin sponge cake from eggs, sugar, cocoa, butter and a small amount of flour. The list of products in different recipes, of course, may differ slightly, since there are so many confectioners - so many opinions!

The hardest part is making three mousses from three types of chocolate. They contain sugar, milk, heavy cream, gelatin and eggs. All products must be of high quality and very fresh, and it is better to take homemade eggs.

For the dough, eggs are usually beaten with sugar and mixed in a water bath to make the mass airy, like for pudding. Beat until air bubbles appear in the egg mixture.
After the sugar has dissolved, cocoa and butter are added to the mass, sometimes just a little flour.
The dough is baked in the oven at 180 °C for about 25 minutes. Try not to overcook it in the oven, otherwise the cake will turn out too dense, and this dessert requires airiness. The finished biscuit needs to be cooled.

Delicate mousse

The three types of mousse are prepared in the same way, the only difference is the chocolate used. First, gelatin is soaked in cold water, then sugar and egg are beaten, and then hot milk is gradually poured into this mixture, while the beating continues. Afterwards, the future mousse is boiled over low heat until slightly thickened. Try to prevent the eggs from curdling; to do this, constantly stir all the ingredients and do not overdo it with heating. Next, gelatin is poured into the mixture and mixed well until it is completely dissolved. Melted chocolate (dark, milk or white) is added to the mixture, and then it is poured into pre-whipped cream. Remember: it is not the cream that is added to the mixture, but vice versa. For best whipping, the cream should be full-fat and pre-chilled. In this case, it is enough to leave them in the refrigerator for 15 minutes. Beat at low speed at first and gradually increase it - this way the cream will be thick and airy at the same time. The finished mousse should be placed in the refrigerator.

How to assemble a cake

You can, of course, prepare each mousse separately, and then combine them in one cake. But practice has shown that it is best to do this one at a time in one form and it would be nice to take a form with removable sides. It is advisable to place cling film on the bottom and sides or use silicone molds. Experienced confectioners advise removing the metal bottom and stretching the cling film, strengthening it well - this will be the bottom of the mold. The smoother it is, the more beautiful the cake will be.

Pour the mousse, put it in the freezer for 10 minutes, at this time prepare the second layer, pour it on top and place it in the cold again. When you have poured the third layer and let it set slightly, you can place the sponge cake on top, pressing it in. Keep the dessert in the freezer for about 20 minutes so that it acquires a stable shape and does not spread. If you are going to decorate it with frosting, fruits or berries, leave Three Chocolates overnight in the refrigerator on the top shelf.

You can also use the classic method of assembling a cake, when we put a sponge cake at the bottom of the mold and pour layers on it.

Secrets from the Chef

How to get an even more airy sponge cake? Separate the whites from the yolks and beat the whites separately, and then combine with the yolks. In this case, the whites should be well cooled; to make them easier to beat, add a pinch of salt to them. Mix the beaten eggs with flour and cocoa very carefully. By the way, it would also be a good idea to keep the cream overnight in the refrigerator, and 15 minutes before whipping, place it in the freezer - you yourself will be surprised how easily it will increase in volume.

It is better to melt the chocolate in a water bath or in the microwave in small “pulses” for 15 seconds until it is completely melted.

When you make the mousse, the cling film should not only be on the bottom of the mold. For the side parts of the removable ring, you can cut a strip from acetate film, stationery files or transparent folders.

Do not keep the layers of chocolate mousse in the freezer for more than 10 minutes, otherwise they will not stick together well and will fall apart when cutting into the dessert. By the way, before slicing, hold the knife under boiling water and dry it well - this way the dessert will look more impressive when cut.

To decorate or not?

Despite the fact that this dessert is beautiful in itself, many confectioners believe that there is no such thing as too much beauty, and they decorate it additionally. Recipes for the Three Chocolates cake give different tips. For example, you can completely fill the delicacy with chocolate glaze or decorate only the sides, and effectively place pieces of fruit or berries on top.

A cake decorated with figures or chocolate shavings, mastic molding or whole nuts looks very elegant.

“Three Chocolates”: classic recipe step by step

Let's try to make a great dessert, which is served only in very expensive confectionery shops. You can make it at home with your own hands!

You will need the following products:

For the biscuit:

• 1 egg
• 30 g sugar
• 20 g flour
• 10 g cocoa

For the mousse:

• 80 g white chocolate
• 200 ml cream with a fat content of 33-35%
• 50 g sugar
• 80 ml milk
• 1 egg
• 8 g gelatin
• 50 ml cold water for soaking gelatin

You will also need a springform pan with a diameter of 20 cm and a height of approximately 7 cm.

Cooking method:

1. Mix sugar with egg and beat with a mixer in a water bath, while the water should boil.

2. Remove the bowl with the egg-sugar mixture from the heat and continue whisking until the mixture turns white. It should hold its shape well and not drain from the whisk.

3. Sift cocoa and flour into the egg mixture and mix carefully with a spatula.

4. Place the dough on a baking sheet lined with parchment paper in the form of a circle or use a round pan.

5. Bake the sponge cake in the oven at 180°C. Check readiness with a toothpick - it should remain dry. Approximate baking time is 20-30 minutes, no more.

6. Cool the sponge cake, remove the parchment paper and cut out a round base of the desired size from the sponge cake. Ideally, the diameter of the cake should be slightly smaller than the size of the mold.

7. Prepare a springform pan - remove the bottom and stretch the cling film, securing it well on the outside.

8. Soak gelatin in cold water for 15-20 minutes.

9. Bring the milk to a boil, but do not boil.

10. Mix sugar with egg and beat lightly. Pour in the milk in a thin stream, continuing to whisk until the sugar dissolves.

11. Pour the mixture into a saucepan and cook it over low heat, stirring constantly. The mass should thicken a little.

12. Without removing from heat, add the swollen gelatin and mix well, continuing to cook. Gelatin should completely dissolve.

13. Melt the chocolate, pour it into the custard base, mix well and cool.

14. Whip the cream and pour in the chocolate mixture.

15. Place the mold ring, covered with cling film, on a cutting board and pour in the white chocolate mousse. Lightly tap the board on the table so that it is evenly distributed in the mold and all unnecessary air is released.

16. Place the board with the mousse in the freezer for 10 minutes.

17. Prepare milk chocolate mousse according to the same recipe and pour it into the mold on top of the previous one. Place the pan back in the freezer.

18. Prepare dark chocolate mousse and cover the previous layer with it. Place the sponge cake on top, drowning it in the not yet hardened mousse. Level with a spatula so that the surface is even.

19. Leave the cake in the refrigerator until completely hardened. Before serving, remove the ring, take out the dessert and remove the film from the sides.

“Three Chocolates” tastes like creamy ice cream. The cake is incredibly tasty and beautiful, especially when cut. If you want the sponge layer to be thicker, increase the amount of dough ingredients by two to three times.

“Three chocolates” - in a glass!

It turns out that you can make the “Three Chocolates in a Glass” dessert. True, it will turn out not to be a cake, but a pastry - tender and tasty! It’s even easier to prepare because you don’t have to work with biscuits and a mold. At the same time, the refined taste and effective presentation will remain.

So, prepare the following ingredients:

• 300 ml cream 33%
• 300 ml cream 10%
• 1 yolk
• 60 g sugar
• 10 g gelatin
• 50 ml water
• 50 g each of milk, white and dark chocolate
• 50 g chocolate chips for decoration, mint leaves and raspberries

Pour gelatin with water at room temperature and leave to swell. Meanwhile, heat the 10% fat cream over low heat. They should be about to boil - that’s quite enough.

Grind the yolks with sugar and pour hot cream into them, stirring the mixture with a whisk. Place the bowl over low heat again and heat the cream, stirring constantly, until slightly thickened. There is a technique that allows you to assess the degree of readiness of the mousse. Scoop a little mixture onto a spatula and swipe it with your finger – if it doesn’t spread, the mousse is ready.

Remove the mousse from the heat and pour in the swollen gelatin. Mix well, divide it into three equal parts. Add your own chocolate to each - white, milk or dark. Stir thoroughly until the chocolate is completely dissolved and cool.

Whip cream 33% and add 100g to each bowl of chocolate. Prepare 6 glasses of 150 ml each and pour the dark chocolate mousse into them, then put the glasses in the refrigerator for 15 minutes. Pour the milk chocolate mousse into the glasses and refrigerate again for 15 minutes. The third layer is white chocolate. Now the glasses can be left in the cold until the morning or for 6 hours.