Ingredients

Chocolate biscuit
dark chocolate
0.25 cup
90 g
3.15 oz
2.97 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.50 cup
110 g
3.85 oz
3.63 fl oz
baking powder
1 pc
eggs
4 pc
flour
0.50 cup
120 g
4.20 oz
3.96 fl oz
Soaking
milk (with high fat content) or cream
1.25 tbsp
20 ml
0.66 fl oz
Bitter chocolate mousse
gelatin
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
milk
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
bitter chocolate
0.75 cup
180 g
6.30 oz
5.94 fl oz
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
cream
1.25 cup
300 ml
9.90 fl oz
Milk chocolate mousse
gelatin
1 tbsp
15 g
0.52 oz
0.50 fl oz
milk
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
milk chocolate
0.75 cup
180 g
6.30 oz
5.94 fl oz
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
cream
1.25 cup
300 ml
9.90 fl oz
White chocolate mousse
gelatin
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
milk
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
white chocolate
1 cup
220 g
7.70 oz
7.26 fl oz
butter
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
cream
1.25 cup
300 ml
9.90 fl oz

Method

The perfect cake looks just like this! Three tastes of chocolate soufflé, from the dark chocolate to the white one, with the soft wet chocolate sponge cake. This cake will not leave anyone indifferent, even the most experienced sweet tooth.

Ingredients

For the chocolate sponge biscuit:

  • dark chocolate 90 g | 3.15 oz
  • butter 100 g | 3.55 oz
  • sugar 110 g | 3.90 oz
  • baking powder 1 sachet | 1.00 item
  • eggs 4 pcs | 4.00 items
  • flour 120 g | 4.25 oz

For soaking:

  • fat milk or cream 20 ml | 0.70 fl oz

For the bitter chocolate mousse:

  • gelatin 12 g | 0.40 oz
  • milk 50 g | 1.75 oz
  • bitter chocolate 180 g | 6.35 oz
  • butter 40 g | 1.40 oz
  • cream 300 ml | 10.10 fl oz

For the milk chocolate mousse:

  • gelatin 15 g | 1.55 oz
  • milk 70 g | 2.45 oz
  • milk chocolate 180 g | 6.35 oz
  • butter 40 g | 1.40 oz
  • cream 300 ml| 10.10 fl oz

For the white chocolate mousse:

  • gelatin 12 g | 0.40 oz
  • milk 50 g | 1.75 oz
  • white chocolate 220 g | 7.75 oz
  • butter 20 g | 0.70 oz
  • cream 300 ml | 10.10 fl oz

Biscuit

Heat the butter with the chocolate in a water bath. Whip the butter with sugar. Then, mix the butter and the chocolate. Add 4 yolks. Mix well, gradually adding the flour and the baking powder. Whip the egg whites, and add them to the mixture, stirring well. Bake the sponge biscuit for 40 to 45 minutes at 180C (356F). Then, cool the biscuit, and soak it with milk or cream. Place it in the fridge.

Mousse

To cook the mousse, pour the gelatin with milk. Heat the chocolate and the butter in a water bath, and add the ready-made gelatin. Whip the cold cream, and add the gelatinous mixture.

Assembling

To assemble the cake, cut off the crust, using a pastry ring. Use a 20 cm (7.9 inch) ring mold. Put an acetate film inside the ring, and place the sponge biscuit down; then the dark chocolate mousse, and leave it in the fridge for an hour. Then, pour in the milk chocolate mousse, and also remove it in the fridge for an hour. Finally, pour in the white chocolate mousse. Leave the finished cake in the fridge for a day.

Decorate the cake at your discretion (with chocolate glaze, grapes, chocolates or marshmallows).

Bon Appetit!