Rich three chocolate mousse cake

• Prepare a baking dish with a diameter of 17-18 cm, grease with oil, line the bottom with parchment.
• Preheat the oven to 320F (160C).
• Divide the eggs into whites and yolks. Melt the chocolate and butter over low heat, stirring and cool. Add yolks, mix.
• Sift flour with baking powder, mix. Beat egg whites with sugar and carefully, keeping airiness, mix into the batter.
• Pour the batter into the pan and bake for about 20 minutes, until a dry toothpick comes out of the center of the pan.
• Cool the finished sponge completely, carefully cut off the top crust.
• Put the sponge in a 16 cm split mold (trim if needed), line the edges of the mold with acetate film.
• Soak the sponge with a mixture of liqueur and cream (or milk).

• Soak gelatin in milk and let it swell.
• Melt over medium heat without bringing to a boil. Melt the chocolate in a water bath.
• Combine the gelatin mass with chocolate and mix with a whisk until smooth.
• Take mascarpone at room temperature, add powdered sugar and mix with a spatula or beat with a mixer at low speed.
• Combine mascarpone with chocolate mass.
• Whip the cream. Gently fold in the chocolate mixture with a spatula.
• Spread over the sponge and smooth out. Put in the fridge.

Repeat all the same steps as with the dark one.

• Soak the gelatin in milk and dissolve over heat, mix the mascarpone with powdered sugar.
• Melt chocolate and combine with gelatin mass.
• Combine with mascarpone. Add whipped cream.
• Spread on top of dark mousse and put the cake back in the fridge.

Prepare white chocolate mousse a little differently.

• Finely chop the white chocolate and place in a bowl.
• Soak gelatin in milk and melt.
• Pour the chocolate over gelatin mass, let stand for 5 minutes, then stir until smooth.
• Combine with mascarpone. And with whipped cream.
• Spread the white mousse on the milk and leave to set for a couple of hours.

To decorate, melt the dark chocolate with butter, cool to room temperature and pour over the cake.