Cake "Three Chocolates"

Chocolate cake Fantastically delicious cake, which consists of a delicate and airy chocolate biscuit and three chocolate layers. Each layer is a delicious mousse of chocolate: black, milk or white. In order to quickly mousse the mousse on the cake, you must sponge cake for 30 minutes in the freezer before preparing mousses. Such a cake has 2 feeding options. It can be served immediately, taken from the freezer, thawed before serving at room temperature for 15 minutes. Such a cake will turn into an ice cream cake. Or keep the cake before serving just in the fridge. Then you will enjoy the delicate taste of the cake. Both options are very good!

Chocolate cake Fantastically delicious cake, which consists of a delicate and airy chocolate biscuit and three chocolate layers. Each layer is a delicious mousse of chocolate: black, milk or white. In order to quickly mousse the mousse on the cake, you must sponge cake for 30 minutes in the freezer before preparing mousses. Such a cake has 2 feeding options. It can be served immediately, taken from the freezer, thawed before serving at room temperature for 15 minutes. Such a cake will turn into an ice cream cake. Or keep the cake before serving just in the fridge. Then you will enjoy the delicate taste of the cake. Both options are very good!

Ingredients:

• Wheat Flour 100 g
• Butter 100 g
• Chocolate black 100 g
• Sugar, vanilla 20 g
• Sugar 150g
• Eggs of chicken 4 pcs.
• Salt 1 pinch
• Baking Powder 11g
• Cream 200 ml
• Chocolate black 150 g
• Butter 30 g
• Cognac 15 ml
• Gelatine 8 g
• Milk chocolate 150 g
• Cream 200 ml
• Butter 30 g
• Gelatine 8 g
• Cognac 15 ml
• Chocolate white 150 g
• Cream 200 ml
• Butter 30 g
• Gelatine 8 g
• Cognac 15 ml

Instructions

• Step 1 To make the "Three Chocolates" cake, we will need a chocolate biscuit, fat whipping cream, gelatin, butter, cognac, black, milk and white chocolate.
• Step 2 Place the biscuit in the form in which it was baked, then stretch the bows with foil. Sprinkle the sponge cake with 2-3 table spoons of cognac. Put the biscuit in the form into the freezer.
• Step 3 Gelatin soak in 50 ml of cream. Leave for 20 minutes before swelling gelatin.
• Step 4 Cool the cream in a lush mass.
• Step 5 Melt the black chocolate with butter.
• Step 6 Add 1/3 of the swollen gelatin to the mass. Heat the mass to dissolve the gelatin, but do not boil.
• Step 7 Cool to room temperature. Add 1/3 of the mass of whipped cream and cognac. Mix.
• Step 8 Pour the mousse from the black chocolate onto the chocolate biscuit. Put into the freezer for 10 minutes.
• Step 9 Prepare milk chocolate mousse: melt milk chocolate with butter. Add 1/3 of the mass of the swollen gelatin. Stir, stirring, until gelatin is completely dissolved.
• Step 10 Cool a little. Add 1/3 of whipped cream and cognac. Mix.
• Step 11 Pour mousse of milk chocolate onto the mousse of black chocolate. Put in the freezer.
• Step 12 To make white chocolate mousse, melt the white chocolate and butter. Add 1/3 of the mass of the swollen gelatin. Heat until gelatin is dissolved, stirring constantly.
• Step 13 Cool to room temperature. Stir the remainder of the whipped cream.
• Step 14 Pour the mousse from the white chocolate onto the milk chocolate mousse. Put in the freezer.
• Step 15 Before serving, take the cake out of the freezer 15 minutes before serving. Remove the foil. Such a cake will be similar to an ice cream cake. You can not keep the cake until you serve it in the freezer, but keep it in the fridge, then it will be gentle and soft.