Composition / ingredients
Cooking method
1. Let's prepare a sponge cake base for the whole cake:
Beat eggs with sugar in a deep bowl with a mixer.
Add soft butter, cocoa and vanilla. Sift the flour through a sieve with baking powder. We introduce it into the dough and continue to beat. Pour into the mold, level the dough with a spatula and put it in the preheated oven for 15 minutes.
2. For the mousse, whisk the cream to a steady state.
3. Divide the cream into 3 equal parts. Warm up the bitter chocolate. Add to the cream, pour in brandy and softened butter. And the last ingredient is gelatin diluted in advance according to the instructions. White and milk mousse, prepared in the same way.
4. We put a biscuit in the form. Sprinkle with brandy and pour mousse with bitter chocolate. We put it in the refrigerator to solidify the gelatin. The next layer of the cake is a milk chocolate mousse, we also send it to the refrigerator for solidification. And the last, top layer is white chocolate mousse. We leave it in the refrigerator for several hours. Sprinkle the cake with cocoa powder for decoration.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Brandy - 225 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Milk chocolate - 550 kcal/100g
- White chocolate - 554 kcal/100g
