Three chocolates cake in a new way

We have a new recipe for you!

It’s a “Three chocolates” cake in a new way. It contains three mousses: with black currant, white chocolate and dark chocolate.

Millions of weightless bubbles… Bright taste of black currant… Delicate white chocolate soufflé and mouth melting dark chocolate mousse with orange slices and almonds. Oh, and also brownie! Your guests will be delighted; just don’t tell them that all the cooking process took you just an hour.

The calculation is for a cake with a diameter of 18-20 cm (7 to 7.9 inch).

Ingredients:

• Soft butter – 100 g | 3.55 oz
• Dark chocolate – 100 g | 3.55 oz
• Sugar – 80 g | 2.80 oz
• Eggs – 2 pieces | 2.00 items
• Flour – 70 g | 2.45 oz
• Baking powder - 0.5 tsp | 1.00 tsp
• Salt – a pinch | 0.00 pinch

Cooking:

Melt the chocolate in the microwave with 15 seconds pulses. Whip the soft butter with sugar. Add the melted chocolate, and whip again. Whisk the eggs separately, and add it to the butter mixture. Sift the flour, the baking powder and salt into a separate bowl. Stir until smooth. Bake the brownie in a ring mold with a diameter of 18-20 cm (7 to 7.9 inch) for about 20 minutes at 180C (356F). Cool it right in the mold, and pull it out. Place a high acetate tape in the assembling ring.

For the dark chocolate soufflé (bottom layer):

• Dark chocolate with orange and almonds – 160 g | 5.65 oz
• Milk – 50 g | 1.75 oz
• Butter – 25 g | 0.90 oz
• Cream (33%) – 250 g | 8.80 oz
• Gelatin – 6 g | 0.20 oz

Cooking:

Soak the gelatin in cold water (1:6 g). Heat the milk, and dissolve the gelatin in it. Heat the chocolate with butter in the microwave for 15 seconds. Add the warm gelatinous milk to the chocolate, and stir. Whip the cold cream until half whipped. Pour the chocolate mixture into the cream, and mix gently. Pour the mousse onto the biscuit that lies in a ring with a film. Put it in the fridge, and make the next layer.

For the white chocolate mousse:

• White chocolate – 160 g | 5.65 oz
• Milk – 50 g | 1.75 oz
• Butter – 25 g | 0.90 oz
• Cream (33%) – 250 g | 8.80 oz
• Gelatin – 7 g | 0.25 oz

Soak the gelatin in cold water (1:6). Heat the milk, and dissolve the gelatin in it. Heat the chocolate with butter for 15 seconds in the microwave. Add the warm gelatinous milk to the chocolate, and stir. Whip the cold cream until half whipped. Pour the chocolate mixture into the cream, and mix gently. Pour onto the frozen dark chocolate mousse. Put it in the fridge, and make the next layer.

For the berry mousse:

• Berry puree – 200 g
• White chocolate – 70 g
• Cream (33%) – 200 g
• Gelatin – 9 g

Soak the gelatin in cold water (1:6). You can take the ready-made berry puree or cook it by yourself (strawberries, raspberries, black currants, blueberries, blackberries). Bring the puree to a boil, and remove it from the heat; dissolve the gelatin in it. Heat the chocolate with 15 seconds pulses in the microwave. Add it to the puree, and mash with a blender. Whip the cold cream until half whipped. Add the berry mass, and mix. Pour onto the frozen white chocolate mousse. Put it in the fridge for at least 3 hours. When the cake hardens, move the ring apart, and remove the film carefully.

Cut and serve.

Bon Appetit!