CookingDessert

Three chocolate cake

torta ai tre cioccolati top

Hello, I started this post to propose it for Mom’s birthday. I make again the three chocolate cake with the right technique that is with transparency instead of baking paper.

Here it is even more elegant and refined for the second time, for sixty-five mom !

This time I did things as they should and I bought the transparency with which I then lined the pan and garnish it came perfect. This time I wanted to decorate it with chocolate plastic roses , of which I will post soon the recipe. I must say that every time is exciting and fresh every time this hits !

A big name like that of Ernst Knam and her wonderful cake that they could not conquer me . In the just- passed edition of ” Bake off Italy ,” as I saw that wonderful cake I fell in love!

This cake was made by the famous Montersino , comparing the two recipes I decided to make the base of Montersino , while the mousse Knam .

It ‘s my favorite , I could not resist it when I saw the edition of Bake off sweets.

Three chocolate cake:

Three chocolate cake
 
Preparazione
Cottura
Tempo totale
 
Three chocolate cake Ernest Knam, exquisite, delicate and creamy. To force is known, is very good
Autore:
Ricetta: Dessert
Cucina: Italian
Ingredienti
For the base:
  • 3 eggs
  • 95 g of sugar
  • 30 g of cocoa powder
For the dark chocolate mousse
  • 250 g of dark chocolate
  • 2 g of gelatin sheets
  • 1 egg yolk
  • 20 ml of milk
  • 250 ml of fresh cream
For the milk chocolate mousse
  • Same as above 3 g gelatin sheets
For the white chocolate mousse
  • As above but 4 g gelatin sheets
Preparazione
  1. First, line a regular pan and preheat the oven to 190 ° C
  2. Prepare the base
  3. Beat the egg whites with the sugar and then add the egg yolks .
  4. Add the cocoa and whip together until the mixture is smooth
  5. Bake at 190 ° C for 10 minutes
  6. Then remove from oven and let cool.
  7. Take a mold for a cake or mousse and make the base with this form
  8. Place the base on the bottom.
  9. Line the mold with acetate .
  10. Begin to prepare the chocolate mousse .
  11. Melt the chocolate in a double boiler , in the meantime, soak the gelatin in cold water and dissolve in 20ml of milk, warm milk ( heat it up a little and then immediately turn off the heat , careful not boil the milk otherwise ruin the gelatin )
  12. Whip the cream .
  13. Allow to cool and add to the melted chocolate all over the yolk and gelatin , then the whipped cream. Mix well with a whisk and pour the mixture over the base. Place in freezer for 30 minutes.
  14. Prepare the milk chocolate mousse :
  15. The same method of dark chocolate , the only thing is that the gelatin becomes 3 g . Pull out the mold from the freezer and pour the second moves. Put in the freezer for 30 minutes
  16. Now prepare the white chocolate mousse :
  17. Same procedure as the other two chocolates , but the jelly is 4 g .
  18. Remove the mold from the freezer and pour the mousse last . Put in the freezer for half an hour .
  19. After this time remove the cake from the freezer and put it in the fridge.
  20. Before you draw it I left a few hours in the fridge. Then I leave you to pick any decorations.

Notes: The acetate is not the real pastry, but just go into stationery, with a few cents you buy a couple of sheets and with a little ingenuity you cover the springform pan and you’ve done.

Still happy birthday mom!!!!

Three chocolate cake the basethree chocolate cake first layer


three chocolate cake second layerthree chocolate cake third layer three chocolate cake three layers three chocolate cake three chocolate cake top three chocolate cake macro three chocolate cake slice greedy three chocolate cake decoration with roses

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