Mousse cake three chocolates on cream

Step-by-step cooking

1. Step 1:

   

   For a biscuit, divide the eggs into yolks and whites.

2. Step 2:

   

   Put butter and chocolate in a saucepan. Melt until smooth over low heat (or in a water bath), stirring constantly.

3. Step 3:

   

   Beat the yolks with vanilla sugar.

4. Step 4:

   

   To the yolks, without ceasing to beat, pour the chocolate with butter in a thin stream.

5. Step 5:

   

   Mix flour with baking powder and add to the dough.

6. Step 6:

   

   In the whipping container, we transfer the proteins, sugar and salt. Whisk until a fluffy, stable foam.

7. Step 7:

   

   Carefully transfer the proteins to the dough.

8. Step 8:

   

   Knead the dough even more carefully with a maximum of air from the protein mass.

9. Step 9:

   

   The split mold with a diameter of 26 cm is lined with parchment and lubricated with oil.

10. Step 10:

    

    We shift the dough into it.

11. Step 11:

    

    Bake at 160 degrees for 25-30 minutes. We do not open the oven for the first 20 minutes. Let the finished biscuit cool down.

12. Step 12:

    

    Thinly slice the sugar crust from the biscuit.

13. Step 13:

    

    We line a clean split mold with clean parchment and transfer the biscuit into it. We build up the side with dense polyethylene. The author uses a stationery folder for papers, but such tapes are also sold in pastry shops.

14. Step 14:

    

    For dark chocolate mousse, soak the leaf gelatin in cold water until it swells.

16. Step 15:

    

    Put dark chocolate and butter in a saucepan, add cherry syrup (if the cake is for children) or liqueur (if only adults will eat it). Melt until smooth over low heat (or a water bath).

17. Step 16:

    

    Squeeze out the gelatin and put it in a saucepan. Stir until it is completely dissolved and set aside for 10 minutes.

18. Step 17:

    

    Whisk the cream well.

19. Step 18:

    

    Add cream to the chocolate mixture and mix.

20. Step 19:

    

    Fill the biscuit with dark chocolate mixture and put it in the refrigerator until it freezes completely (the author of the video had 30 minutes).

21. Step 20:

    

    For a layer of milk chocolate mousse, repeat the same steps as with solid. Soak the gelatin until it swells, melt the chocolate with butter and syrup, add the squeezed gelatin, let it cool and add the whipped cream. Pour this mixture into the mold. We put it in the refrigerator until this layer is completely solidified.

22. Step 21:

    

    For white chocolate mousse, repeat all the same steps, just add milk to the chocolate with butter instead of syrup. After making sure that the first two layers have frozen, we pour a mixture of white chocolate into the mold. We put it in the refrigerator until it freezes.

23. Step 22:

    

    We are waiting for the complete solidification of all layers. We remove the board and the film.

24. Step 23:

    

    Finished cake. You can leave it like that, or you can go ahead and decorate.

25. Step 24:

    

    To prepare the glaze, mix the chocolate, butter and cream and bring it to uniformity with constant heating and stirring. We cool the glaze as much as possible for its fluidity.

26. Step 25:

    

    Starting from the center, cover the cake.

27. Step 26:

    

    Using the spatula in one direction, we distribute the glaze and create streaks. We cool the cake, let the glaze get stronger.

28. Step 27:

    

    Decorate with mint and kumquats.