Three chocolate cake with vanilla, baileys and fruit

For the test:

1. Melt 100 grams of dark chocolate in a water bath (it is better to take from 60% of the cocoa content and above). Put it to cool.
2. Meanwhile, beat 100 grams of butter with 50 grams of sugar to a fluffy white mass.
3. Add the melted chocolate to the butter mass and beat again until fluffy.
4. Next, take 4 eggs and carefully separate the whites from the yolks.
5. Add 4 yolks to the chocolate mixture. In the same place, add 1 tsp. vanillin and whisk again. It will turn out a delicious creamy mass.
6. In a small bowl, mix 100 grams of flour and 10 grams of baking powder and sift into the chocolate mass. Mix lightly.
7. Next, whisk the proteins with 100 grams of sugar. Add the whipped whites to the chocolate mass and mix with a spatula keeping the dough airy (if small lumps of flour remain, it's not scary, do not achieve 100% smoothness of the dough).
8. Preheat the oven to 160-170 degrees. Grease the baking dish with butter (I have a detachable mold with a diameter of 23 cm) and sprinkle with flour. Lay out the dough and smooth it out with a spatula.
9. Bake the sponge cake for 25-35 minutes in a preheated oven. Check readiness with a wooden skewer.Remove the finished biscuit from the oven and leave to cool in the mold. Then turn it over on the grill (turn it over carefully, because the cake is very fragile). In order for the cake to be more dense and not crumble, it needs to be covered with a towel and left at room temperature overnight, but if this is not possible, then put it in the freezer for 20 minutes.
10. Next, we take a detachable mold (or a baking ring of a suitable diameter) and put our cake there. The walls of the mold are laid with a film so that the top is 8-10 centimeters higher than the mold itself (I used a dense file and tape).
11. Mix 100 ml of milk and 50 ml of Baileys liqueur and soak the cake. We put it in the freezer.

For dark chocolate mousse:

1. Pour 6 grams of gelatin into 60 ml of milk and let it swell. Next, we put the gelatin in a water bath and, stirring, warm it up until it completely dissolves. Pour in 40 ml of Baileys liqueur and mix. Remove from the water bath and set aside.
2. Next, melt 200 grams of dark chocolate with 30 grams of butter in a water bath. Make sure that the water in the saucepan does not boil too much, otherwise you can spoil the chocolate mass!
3. Then pour the warm gelatin mass into the melted chocolate. It is important that the temperature of the chocolate and gelatin mass is not too different. The finished mixture is removed from the water bath and allowed to cool down to a slightly warm state.
4. Take 300 ml of cold cream (it is better to take confectionery, because they are fragrant and slightly sweetened) and beat with a mixer.
5. Next, add the chocolate mixture to the whipped cream and gently mix with a spatula until smooth, keeping the airiness. We spread the mixture on the cake, level it with a spatula and put it in the refrigerator.

For milk chocolate mousse:

Milk chocolate mousse is also prepared...
1. Pour 8 grams of gelatin into 60 ml of milk and let it swell. Next, we put the gelatin in a water bath and, stirring, warm it up until it completely dissolves. Pour in 40 ml of Baileys liqueur and mix. Remove from the water bath and set aside.
2. Next, melt 200 grams of milk chocolate with 30 grams of butter in a water bath.
3. Then pour the warm gelatin mass into the melted chocolate. The finished mixture is removed from the water bath and allowed to cool down to a slightly warm state.
4. Take 300 ml of cold cream and beat with a mixer.
5. Next, add the chocolate mixture to the whipped cream and gently mix with a spatula until smooth, keeping the airiness. We spread the mousse on top of dark chocolate, level it with a spatula and put it in the refrigerator.

For white chocolate mousse:

White chocolate mousse is prepared a little differently.
1. Pour 10 grams of gelatin into 60 ml of milk and let it swell. Next, we put the gelatin in a water bath and, stirring, warm it up until it completely dissolves. Pour in 40 ml of Baileys liqueur and mix. Pour the warm gelatin mixture over 200 grams of white chocolate broken into small pieces and let it stand for a minute. Mix and put in a water bath adding 30 grams of butter.
2. Take 300 ml of cold cream and beat with a mixer.
3. Next, gradually add the slightly warm chocolate mixture to the whipped cream, stirring each time. We spread the mousse on top of milk chocolate, level it with a spatula and put it in the refrigerator overnight, or preferably for a day.

For chocolate glaze:

1. Take 80 grams of dark chocolate and break into small pieces, melt in a water bath adding 40 grams of butter. Mix until smooth.

Next, we pull the cake out of the refrigerator, release it from the film and mold. We transfer the chocolate glaze into a disposable pastry bag and let it cool down a little. Next, cut off the tip of the pastry bag and make streaks of chocolate glaze. Decorate the cake as desired.

That's it! Have a nice tea party!