TRIPLE CHOCOLATE CAKE: an elegant dessert, perfect for any occasion! ❤️

Name: TRIPLE CHOCOLATE CAKE: an elegant dessert, perfect for any occasion! ❤️
Uploaded: 2024-10-02T14:00:00Z
Duration: PT302.385S
Channel: Food Inspiration

published on 2 October, 2024 at 16:00

INGREDIENTS

For the cake base:

112g of egg whites

100g (3/4 cup) + 57g (1/2 cup) of powdered sugar

52g of egg yolks

45g (1/2 cup) of cocoa powder

15g (2 tbsp) of potato starch

For the mousse:

20g of gelatin sheets

6 egg yolks

50g (1/4 cup) of sugar

500ml (2 cups) of milk

Vanilla extract

100g of white chocolate

100g of dark chocolate

100g of milk chocolate

640ml (2 3/4 cups) of fresh cream

For decoration:

Chocolate flakes

METHOD

1. Add the egg whites and one part of powdered sugar in a bowl and mix with the electric mixer until stiff.

2. Separately, pour the remaining icing sugar into a bowl with the egg yolks and whisk everything well until you obtain a light and frothy mixture.

3. Gently fold the whipped egg whites into the egg yolk mixture with the spatula. Add the cocoa powder and potato starch and mix to combine.

4. Pour the prepared mixture into the pan covered with parchment paper and level it up with a spatula. Transfer to the oven and bake at 200°C/392°F for 10 minutes.

5. Transfer the cake base to the cutting board after baking and cut the 24cm diameter disc. Transfer the disc to the cake mold.

6. In a bowl add the gelatin sheets and pour the water. Set aside for a few minutes.

7. Add the egg yolks, sugar, milk, and vanilla extract in a saucepan and combine. Add the gelatine, drained and well squeezed and mix well until you get a cream of the right density. Then divide into the 3 parts.

8. Melt the white chocolate and pour the first 1/3 of the cream. Mix to combine. Repeat the process with the dark and milk chocolate. Let the creams cool completely in the fridge.

9. In a bowl add the fresh cream and mix with the electric mixer until stiff. Split it into three parts.

10. Pour the dark chocolate cream into the bowl and add first 1/3 of the whipped cream. Incorporate with a spatula. Pour the cream into the cake mold and transfer to the freezer for 20 minutes. After 20 minutes repeat the process with the milk chocolate.

11. After elapsed, pour the white chocolate cream into the bowl and add the last 1/3 of the whipped cream. Mix to incorporate.

12. Remove the cake mold from the freezer and spread the white cream. Transfer to the fridge for 3 hours.

13. After 3 hours unmold the cake and decorate it with chocolate flakes.

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