Mussian cake is three chocolate at home. How to make a cake three chocolate - step -by -step recipes with photos. How beautifully to decorate the cake of three chocolate. Cake three chocolate: recipe at home, how to decorate, photo

The mega is chocolate and striped, with a smooth transition of cream shades from dark to white, delicate and airy - we are talking about an unusual and very tasty cake, called “three chocolate”.

Content

Mussa dessert with chocolate biscuit and alternate layers of velvet suffle made of black, milk and white chocolate-it sounds very intricate, although the cake is prepared quite simply.

The preparation is somewhat stretched in time to solidify the yellow souffle, but with skillful planning, this confectionery masterpiece will not take much time and effort.

So, consider the basic step -by -step recipes of the Three Chocolate cake, features of its preparation and serving on the table.

Cake three chocolate, description of dessert

Three chocolate cake is recognized as one of the best classic mousse cakes.
Based on the recipe for preparing this tasty and beloved by many cakes, chocolate mousses (layers) are prepared for other sweet desserts or souffle as a separate dish.
Three chocolate mousse cake, thanks to three delicate, but quite dense, layers of chocolate souffle, looks spectacular and appetizing. As the name of the dessert is understood, its basis is three types of chocolate: white, milk and black.

Three chocolate biscuit cake consists of chocolate biscuit cake, three different chocolate mousses and chocolate glaze (white or black). The thickness of the cake and layers of chocolate souffle is approximately the same. In this regard, the cake is high (about 10 cm), with a delicate texture of the prevailing souffle.
The basis of the cake is a chocolate cake, which can be made using the classic biscuit technique (eggs, suits, flour, cocoa) or like an oil biscuit (with butter). In the first case, the cake will be softer and air, in the second - a little denser.
The calorie content of the cake is three chocolate, on average (depending on the recipe), is 250-300 kcal.
It takes about 1.5 hours (pure time) to make a cake, but, given the need for alternate hardening of each mousse layer and a preliminary harvest of cake to prepare this culinary masterpiece from 1 to 2 days.
Of the dishes that will be needed for the preparation of chocolate dessert, the main thing: the detachable form for baking cakes, a bowl for whipping, a pan for a water bath, bakery paper for making sides, a dish for a finished cake, sieve, spoon, knife, mixer or blender.

Cake Three Chocolate, Features of Cooking

In order for the taste of the cake of three chocolate to turn out to be rich and bright, it is important to choose the right ingredient correctly - chocolate. This should be a high -quality and proven variety of culinary product, and in no case is a cheap “sweet tile”.

Melting chocolate should only be in a water bath, over low heat. To do this, a pot of water is brought to a boil, then reduced fire to a minimum and a bowl of chocolate is placed on top. The diameter of the bowl (or saucepan) should be slightly larger than the diameter of the container with water so that it does not fall into hot water, but only slightly touching its surface. The water from below should in no case boil, the chocolate should gradually melt over low heat (on hot water and pair). Before melting, it is better to break the chocolate into pieces. During heating, the chocolate mass must be gently mixed with a spatula. Properly melted chocolate has a smooth and shiny texture. If the recipe indicates “melt chocolate with butter” - the technology will be the same, only with the addition of oil.

Cream for the preparation of chocolate mousse should be at least 30% fat, otherwise it will be very problematic to beat them.
Cream liquor, one of the additional components of the cake recipe, gives a pleasant taste and aroma to this culinary masterpiece. Therefore, you can experiment with different types of this alcoholic beverage (coffee-coffee taste), but in no case should I ignore this ingredient, otherwise one of the characteristic “notes” of the chocolate cake will be lost.

The form for baking a biscuit can be of any size, on average a diameter of 20 to 25 cm is used.
For assembling the cake, a detachable confectionery form and any material for the design and solidification of mousse layers (up to 10 cm in height) are used. It can be an acetate film (or high acetate border tape), bakery paper and even a cut plastic cutting board.
It is better to bake the chocolate cake for the cake in advance, so that until the assembly it is completely cooled, compacted, and it is convenient to cut and impregnate it. The ideal option: to prepare a biscuit the night before, and in the morning to cook mousses, and collect the entire cake.
It is better to bake cake in a larger form, for example, 24 cm with a diameter of 24 cm. Then cut the dried edges to a form with a diameter of 20 cm, and in the same form pour further chocolate souffle. Such a manipulation will make the cake more tender and harmonious in relation to the light texture of the souffle (without a dried edge).
Another assembly option: cut the cake to a form with a diameter of 20 cm, but collect a cake in the form of a larger diameter. Then the chocolate cake will turn out to be “hidden” in the first layer of chocolate mousse.

Before use, the cake is put in the refrigerator, at least at night. But you can safely increase this time, because after 2-3 days the cake-the souffle three chocolate will only become better and tastier.

Cake three chocolate, recipe 1 classic

Consider the step -by -step preparation of the cake three chocolate. A detailed description of the process will easily cope with the seemingly complex technology of culinary skill. In fact, everything is much simpler, and the result will definitely surprise and delight the household.

For chocolate cake, you will need:

100 g of black chocolate;
100 g of butter (room temperature);
150 g of sugar (100 g for whipping proteins, 50 g for whipping with oil);
4 eggs;
1 tsp vanilla sugar;
100 g of flour;
10 g of baking powder.
40 ml of bailis liquor (for impregnation);
100 ml of cream or milk (for impregnation).

For mousse with black chocolate, you will need:

6 g of gelatin (powder);
60 ml of milk;
40 ml of bailis liquor;
200 g of black chocolate (at least 60% cocoa);
30 g of butter;
300 ml of cream (33%).

For mousse with milk chocolate, you will need:

8 g of gelatin (powder);
60 ml of milk;
40 ml of bailis liquor;
200 g of milk chocolate;
30 g of butter;
300 ml of cream (33%).

For mousse with white chocolate, you will need:

10 g of gelatin (powder);
60 ml of milk;
40 ml of bailis liquor;
200 g of white chocolate;
30 g of butter;
300 ml of cream (33%).

For chocolate glaze you will need:

80 g of black chocolate;
40 g of butter.

Prepare the basis of the cake - chocolate cake:

Melt black chocolate in a water bath (watch in the section Three Chocolate Cake, Prevention Features).
Beat the butter with 50 g of sugar separately in a lush white mass.
Add a slightly cooled melted chocolate to the sugar mass and beat again until lush foam forms.
Divide yolks from proteins.
Add yolks, vanilla sugar to the whipped chocolate mass and beat once again to the cream state.
Separately mix flour with baking powder and sift into a chocolate mass. Mix gently.
Beat proteins separately with 100 g of sugar.
Add whipped proteins to the chocolate mass. Mix gently with a spatula. The dough should turn out to be airy. It is impossible to interfere with a long or intensively, otherwise the necessary airiness and lightness of the biscuit will be lost.
Lubricate the shape with oil, sprinkle with a pinch of flour and put the dough into it, moving the surface with a spatula.
Bake chocolate cake in preheated (up to 160 ⁰C) The oven is about half an hour. For the first 20 minutes, the oven cannot be opened so that the biscuit is not a donkey. Then you can check the readiness of the dough with a wooden skewer: if the skewer comes out of the dough, the biscuit is ready.
Having taken out a biscuit cake from the oven, it should be allowed to cool, without taking it out of the form. The cooled cake is neatly so as not to break, transfer to a dish or grille.
Corge can be left overnight at room temperature (or in the refrigerator). Then its structure will become denser and it will be easier to work with it.

Soak the cake with syrup:

In the morning, the biscuit is cut to the desired diameter of the detachable form, for example, up to 20 cm, and high sides for mousses are prepared. For this, from the inside, an acetate film (or other material) is exhibited throughout the diameter. It is better to make the sides "with a margin", higher, since the cake is high.
By laying the cake in the shape and set the sides, you can start impregnating chocolate biscuit. To do this, you need to mix 100 ml of cream (or milk) with 50 ml of the liquor and soak the cake evenly over the entire surface. Put the form in the refrigerator.

Prepare the first mousse with black chocolate:

Dvivatin pour milk for swelling. If gelatin is in granules, it is better to take a little more, about 10 g, if sheet - soak in advance in the water, squeeze and work as with a powder look.
Put gelatin with milk in a water bath and warm until completely dissolved. Fill 40 ml of liquor into the mass and remove from heat.
Melt black chocolate in a water bath with butter (watch in the section Three Chocolate Cake, Prevention Features).

Add a warm gelatin mixture to melted chocolate and oil (the temperature of the 2nd mass should be approximately the same) and mix. Remove the prepared mixture from a water bath and set aside (so that it has cooled to a warm state).
While the chocolate mixture cools, it is necessary to beat the cream. Cold cream is beaten with a mixer to puffy.

In the whipped cream, pour warm chocolate mass and neatly light movements (from top to bottom) mix the air mousse.

Pour chocolate mousse on cake:

Pour the prepared mousse of black chocolate on a biscuit cake, flatten the surface with a spatula and put it in the refrigerator.

Prepare a second mousse with milk chocolate:

Dviv (8 g) pour milk for swelling. If gelatin is in granules, it is better to take a little more, about 10 g, if sheet - soak in advance in the water, squeeze and work as with a powder look.
Put gelatin with milk in a water bath and warm until completely dissolved. Fill 40 ml of liquor into the mass and remove from heat.
Melt milk chocolate in a water bath along with butter (watch in the section Three Chocolate Cake, Prevention Features).
Add a warm gelatin mixture to melted chocolate and oil (the temperature of the 2nd mass should be approximately the same) and mix. Remove the prepared mixture from a water bath and set aside (so that it has cooled to a warm state).
While the chocolate mixture cools, it is necessary to beat the cream. Cold cream is beaten with a mixer to puffy.
In the whipped cream, pour warm chocolate mass and neatly light movements (from top to bottom) mix the air mousse.

Pour mousse from milk chocolate:

Pour the prepared mousse from milk chocolate onto the first layer of chocolate mousse, flatten the surface with a spatula and put it in the refrigerator.

Prepare the third mousse with white chocolate:

Dviv (10 g) pour milk for swelling.
Put gelatin with milk in a water bath and warm until completely dissolved. Fill 40 ml of liquor into the mass and remove from heat.
Pour the warm gelatin mass into white chocolate, broken by pieces and let stand for 2-3 minutes. Then mix the mixture, add butter and melt everything in a water bath (look in the section Three Chocolate Cake, Prevention Features).
Remove the prepared mixture from a water bath and set aside (so that it has cooled to a warm state).
Cold cream is beaten with a mixer to puffy, gradually adding a warm chocolate mass.

Pour mousse from white chocolate:

Pour the prepared mousse of white chocolate on the second layer of mousse (from milk chocolate), flatten the surface with a spatula and put it in the refrigerator for the night (you can also for a day).

Prepare icing for the cake:

Melt black chocolate in a water bath with butter (watch in the section Three Chocolate Cake, Prevention Features).
Pull the frozen cake out of the refrigerator, free from the mold and sides.

Pour the cake with chocolate icing:

Make an imitation of chocolate "fluxes" out of the glaze. To do this, transfer a slightly cooled glaze to the confectionery bag and squeeze out the diameter of the upper layer of the mousse of the cake. If the glaze flows too much, you need to cool the icing even more and only then continue on.

Decorate the cake of three chocolate:

You can decorate the cake in different ways: fruits, chocolate, sweets, etc.

Cake three chocolate, recipe 2 walnut

The cake has a pronounced nut-chocolate taste by adding crushed almonds to the cake. In addition, the recipe is distinguished by the use of a smaller amount of chocolate (and other components), which, nevertheless, does not make it worse. This recipe is considered a budget option and can significantly save on ingredients.

For chocolate cake, you will need:

1 tbsp. cocoa-powder;
1 \\ 3 tbsp. Sahara;
2 eggs;
2 \\ 3 tbsp. flour;
1 tsp baking powder;
4 tbsp. ground almonds.

For impregnation:

50-70 ml of creamy liquor;

For 3 types of mousse:

100 g of black, milk and white chocolate (only 300 g);
180 ml of cream (in total 540 ml);
50 ml of cream for gelatin;
6 g of gelatin - powder (only 18 g);
2-3 tsp sugar powder;
50 ml of creamy liquor (in total 150 ml);
25 g of butter (only 75 g).

For white glaze:

100 g of white chocolate;
50 ml of cream;
50 g of butter.

Prepare the basis of the cake - chocolate cake:

Beat the eggs with sugar into a dense mass that increased by 2-3 times.
Add to whipped eggs, gently mixing, sifted along with a baking powder and cocoa, flour. The ground almonds are introduced at the same time.
The consistency of the dough should be viscous, like thick sour cream. Pour the dough into a lubricated mold.
Bake cake in preheated to 180 ⁰With the oven, about 20 minutes.
For readiness, the cake is checked with a wooden toothpick.

Soak the cake with syrup:

It is good to soak the cooled cake with a liquor and put in the freezer for half an hour (or in the refrigerator).

Prepare the first mousse with black chocolate:

Soak all gelatin in 50 ml cream for swelling, approximately for 15-20 minutes (for all 3 layers of mousse).
Melt black chocolate in a water bath with butter (watch in the section Three Chocolate Cake, Prevention Features).
In a slightly cooled chocolate mass, add the liquor, mix.
The swollen gelatin is divided into 3 parts.
Heat one part of the gelatin, constantly stirring, until dissolved. In no case should gelatin be brought to a boil, otherwise the product will lose its properties.
Standed gelatin add to chocolate mass.
Beat cream with powdered sugar to strong peaks.
Add whipped cream to the chocolate mass, gently kneading with a spatula (from top to bottom).

Pour chocolate mousse on cake:

In a pre -prepared shape (with high sides of acetate film), pour chocolate mousse onto the biscuit cake, smooth the surface with a spatula and put in the refrigerator (you can also in the freezer for half an hour).

Prepare a second mousse with milk chocolate:

Cook mousse in the same way as from black chocolate. You need to take only milk chocolate.
It is better to beat the cream separately for each mousse.

Pour mousse with milk chocolate on frozen chocolate mousse.

Prepare the third mousse with white chocolate:

Prepare the mousse in the same way as the previous souffle. You need to take only white chocolate.
It is better to beat the cream separately for each mousse.

Pour mousse with white chocolate on frozen mousse from milk chocolate.

Prepare icing for the cake:

Melt white chocolate in a water bath with butter (watch in the section Three Chocolate Cake, Prevention Features). Then heat the chocolate mass with cream (do not bring to a boil).
Pull the frozen cake out of the refrigerator, free from the mold and sides.

Pour the cake of white chocolate icing.

When the glaze cools completely, decorate the cake and refrigerate at night.

Three chocolate cake at home, secrets of preparation and feed

Cake - mousse of three chocolate can be served in two ways: after cooling in the refrigerator or after freezing in the freezer. In the first case, the cake will resemble a delicate souffle, in the second - chocolate ice cream. If the cake is frozen, it is enough to leave it before serving for 15 minutes at room temperature. Both feed options deserve attention and use in practice.

As mentioned above, it is necessary to impregnate the chocolate cake. But at home, a classic creamy liquor can be replaced: with another alcohol (cognac, for example), freshly prepared and cooled coffee, and for children - sweet syrup or condensed milk.
The article step by step examines 2 recipes of the cake of three chocolate. The classic recipe is based on a chocolate-oil biscuit, and a conventional biscuit with the addition of almonds is based. There are other options for preparing the base: a regular biscuit with cocoa (without nuts) or chopped purchased cookies with butter. The preparation of a cake without a cake is also practiced, only three layers of chocolate souffle.

Instead of cream, you can use milk, kefir, low -fat cottage cheese mass (mixed, for example, half the norm of cream) or yogurt. Naturally, in such an interpretation, the cake will be less high -calorie and suit even those sweet tooths who adhere to diets.
Cream for the cake is beaten out, cooled, until the mass increases by 3-4 times. As soon as the cream becomes airy and thick in consistency (do not drain from the corolla),-the cream moss is ready. Too -long whipping can lead to the formation of oil and fluid separation from cream, and in this form they will already be unsuitable for the preparation of souffle. In addition, the cream cannot be added to the hot mass (only at room temperature or slightly warm) so that they do not curl up.
Many housewives practice soaking gelatin for swelling in ordinary boiled water. This option will absolutely not spoil the taste qualities of the cake, since cream and chocolate will still remain dominants. Instead of gelatin, you can use other thickeners, for example, agar-agar.
Opponents of bitter chocolate can also modify the recipe in their own way. To do this, only 2 layers of mousse can be left: from milk and white chocolate. In general, you can experiment as you like, showing imagination and a desire to make your own, special cake.

How to decorate the cake three chocolate, photo

There are many options for decorating a cake-sufle. It all depends on the wishes of the cook “create”, the presence of the ingredients necessary for the decor and, directly, the skill of the confectioner.

As a rule, they practically do not change the sides of the cake and do not decorate with anything, so as not to spoil the original appearance of all colorful layers of the cake.

The most common option is the use of fruits, mint leaves and chocolate glaze (both black and white).

Perfectly on the surface of the cake will “fit” the chocolate cream - Ganash, which allows to make a chocolate dessert even more saturated and amazing. We offer one of the recipes of chocolate ganash. For its preparation, 200 g of low percent cream is brought to a boil in a pan with a thick bottom. Having settled the cream from the fire, add 180 g of chocolate, broken by pieces. The mass is interfered with the dissolution of chocolate, after which 50 ml of the cream liquor is added. The cake surface is watered with a cooled cream.

You can paint the cake with chocolate patterns, like a bird's milk cake.
Often, chocolate “details” are used to decorate: leaves, chips, sweets.

An interesting, glossy type of cake acquires when decorating it with mirror glaze. For its preparation, you will need: 1.5 tiles of white chocolate (you can add any nutritional dyes), 150 ml of glucose syrup, 150 g of sugar, 100 ml of condensed milk, 12 g of gelatin, diluted in 60 ml of water and separately 75 ml of water. Boil glucose syrup with sugar, boil for about 2 minutes. Add swollen gelatin and condensed milk (dye) to the cooled syrup. Add chocolate in a water bath to the syrup, beat the whole mass with a mixer and leave in the refrigerator for the night. To cover the cake, the glaze will need to be slightly heated in a water bath (no more than 30 ⁰).

The white, upper layer of the cake looks spectacular if it is half asleep (through a strainer) cocoa powder and decorate with white chocolate hearts or fresh fruits.

Many confectioners to decorate the surface of the cake use beautiful elements made of colored sugar (for example, sugar pearls).
Mastics as a decoration for delicate mousse layers are not recommended. Warm mastic will provoke thawing gelatin mousses.

Thus, the cake of three chocolate is rightly recognized as classics of confectionery art. The exquisite chocolate dessert will be a real holiday for each chocolate lover, and although the preparation of the cake is considered a rather time -consuming and long process, the result will be exceeded all expectations. Well, a variety of recipes for making a cake will allow everyone to choose an option to taste and preferences. An unusual mousse cake is able to cheer up and decorate even the most gloomy day, it fills the sweet dessert with vigor and energy, leaving unsurpassed creamy chocolate notes for a long time in memory.

Mussian cake is three chocolate at home. How to make a cake three chocolate - step -by -step recipes with photos. How to beautifully decorate the cake of three chocolate