Three Chocolates Cake: The Secret Recipe And Subtleties In Preparation

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The famous Three Chocolates cake is gentle, light and ethereal. It is actually a tricolor mousse 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, have merit in creating the unusual delicacy. In fact, it all started with the invention of mousse, which French confectioners made in the late 19th century. A little later, they start making chocolate mayonnaise, beating egg whites with chocolate. The tender porous mass becomes the basis of many desserts. In the 70's in New York as a result of numerous culinary experiments created a delicious and unusually beautiful cake Three Chocolate, which is based on mousse.

In addition to chocolate, the classic recipe contains cocoa, eggs, cream, milk, butter, gelatin, sugar, baking powder and a little flour. Some hosts who want to simplify the recipe for the Three Chocolates cake, replace the base of the cake with ordinary cookies and use cottage cheese instead of mousse, which is more difficult to prepare. We will also look at this variety of American dessert at the end of the article.

Three Chocolate Cake Base

To make the classic three-step dessert, first make a thin biscuit from eggs, sugar, cocoa, butter and a small amount of flour. The list of products in different recipes can of course differ slightly, as there are so many confectioners who have so many opinions!

The hardest part is making the three mousses out three types of chocolate. They consist of sugar, milk, heavy cream, gelatin and eggs. All products must be of high quality and very fresh, and eggs are better to be homemade.

For cake marshes, the eggs are usually beaten with the sugar and mixed in a water bath to make the mass airy like a pudding. Beat until air bubbles appear in the egg mixture.

Once the sugar has dissolved, cocoa and butter, sometimes more flour, are added to the mass.

Bake the dough in the oven at 180 ° C for about 25 minutes. Try not to overdo the baking, otherwise the cake will be hard, and this dessert needs lightness. The finished loaf is cooled!

Gentle mousse

The three types of mousse are prepared the same, the only difference is in the use chocolate. First, the gelatin is soaked in cold water, then the sugar and egg are beaten, and then hot milk is gradually poured into this mixture while the beating continues. To obtain the mousse, boil on low heat until slightly thickened. Try to prevent the eggs from boiling. To do this, you need to constantly mix all the ingredients and do not overheat. Then pour the gelatin into the mixture and mix well until completely dissolved. Melted chocolate (dark, milk or white) is added to the table, then poured into pre-whipped cream.

Remember: do not add cream to the mixture, and vice versa. The best whipping cream should be oily and pre-chilled. It is enough to leave it in the refrigerator for 15 minutes. Beat first on low speed and gradually increase the speed - so the cream will be both thick and airy. The finished mousse is cooled in the refrigerator.

Assembling the Three Chocolates cake

You can, of course, prepare each mousse separately and then combine them into one cake. But practice shows that it is best to do it in order and it would be good to take the form with movable sides. It is recommended to put plastic foil on the bottom and sides or use silicone molds. Experienced confectioners advise to remove the metal bottom, strengthening it well in the ring in the serving form, this will be the bottom of the form. The smoother it is, the more beautiful it will be the Three Chocolates cake.

Pour the first mousse, put the form in the freezer for 10 minutes, at this time prepare the second layer, pour it on top and put it back in the cold. When you pour the third layer and cool it slightly, you can place the biscuit on top by pressing.

Keep the dessert in the freezer for about 20 minutes so that it becomes stable and does not smudge. If you are going to decorate it with icing or fruit, leave the Three Chocolates cake overnight in the fridge on the top shelf.

The chef's secrets

How to get an even more ethereal biscuit for the cake? Separate the egg whites from the yolks and beat them separately, then combine them. At the same time, the egg whites should be well chilled to add a pinch of salt to make them easier to beat. Mix the beaten eggs with the flour and cocoa very carefully. By the way, the cream would also be nice if you keep it in the fridge at night, and 15 minutes before beating it, put it in the freezer - you will be surprised how easily it will increase in volume.

It is better to melt the chocolate in a water bath or in a microwave oven with small "pulses" for 15 seconds - until it melts completely.

When making a mousse, the household tape should not be only at the bottom of the form. On the side of the removable ring you can cut a strip of acetate foil or transparent paper.

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

To decorate or not?

Despite the fact that this dessert is beautiful in itself, many confectioners believe that beauty is enhanced by icing or fruit. The cake, decorated with chocolate figurines or chocolate chips or whole nuts, looks very elegant.

Three Chocolates - a classic cake, step by step recipe

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

You will need the following products:

For the marshmallows of the cake:

• 1 egg

• 30 g of sugar

• 20 g of flour

• 10 g of cocoa

For mousse:

• 80 g of white chocolate

• 200 ml of cream with 33–35% fat

• 50 g of sugar

• 80 ml of milk

• 1 egg

• 8 g of gelatin

• 50 ml of cold water for soaking gelatin

You will also need a form with a movable ring with a diameter of 20 cm and a height of about 7 cm.

Method of preparation:

1. Mix the sugar with the egg and beat with a mixer in a water bath until the water is hot without boiling;

2. Remove the bowl with the egg-sugar mixture from the hob and continue beating until the mass turns white;

3. Sift the cocoa and flour to the egg mass and mix gently with a spatula;

4. Place the dough on baking paper in the shape of a circle or use a round shape;

5. Bake the biscuit in the oven at 180 ° C. Check the readiness with a toothpick - it must remain dry. The approximate baking time is 20-30 minutes, no more;

6. Cool the marshmallows, remove the parchment paper and cut the round base to the desired size. Ideally, the diameter of the cake should be slightly smaller than the size of the mold;

7. Prepare the ring - remove the bottom and cover with plastic wrap, securing the edges well outside;

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

9. Bring the milk to a boil, but without boiling;

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

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

12. Remove from the heat, add the swollen gelatin and mix well, continuing to cook. The gelatin must be completely dissolved.

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

14. Whip the cream and pour plenty of chocolate;

15. Place the ring of the form, covered with cling film, on a cutting board and pour the white chocolate mousse. Lightly press the board on the table so that the mousse is evenly distributed in the form and all the unwanted air comes out;

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

17. Prepare milk chocolate mousse according to the same recipe and pour it into the form on top of the previous one. Put the form back in the freezer;

18. Prepare a dark chocolate mousse and pour it on the previous layer. Place the biscuit on top, sticking it to the mousse, which has not yet frozen. Smooth with a spatula so that the surface is flat;

19. Leave the cake in the refrigerator until it freezes. Before serving, remove the ring, remove the dessert and remove the foil from the side.

To taste Three Chocolates resembles ice cream. The cake is incredibly delicious and beautiful! If you want the biscuit layer to be thicker, increase the number of ingredients for the dough two to three times.