THREE CHOCOLATES CAKE IN A NEW WAY

Ingredients

Brownie

100 grams (3.55 ounces) soft butter

100 grams (3.55 ounces) dark chocolate

80 grams (2.82 ounces) sugar

2 eggs (2 items)

70 grams (2.47 ounces) flour

0.5 teaspoon (0.5 teaspoon) baking powder

Pinch of salt (pinch of salt)

Dark Chocolate Mousse

160 grams (5.65 ounces) dark chocolate with orange and almonds

50 grams (1.76 ounces) milk

25 grams (0.88 ounces) butter

250 grams (8.82 ounces) cream (33%)

6 grams (0.21 ounces) gelatin

White Chocolate Mousse

160 grams (5.65 ounces) white chocolate

50 grams (1.76 ounces) milk

25 grams (0.88 ounces) butter

250 grams (8.82 ounces) cream (33%)

7 grams (0.25 ounces) gelatin

Berry Mousse

200 grams (7.05 ounces) berry puree

70 grams (2.47 ounces) white chocolate

200 grams (7.05 ounces) cream (33%)

9 grams (0.32 ounces) gelatin

Instructions

Step 1

In a microwave, melt the dark chocolate in 15-second pulses. In a separate bowl, whip the soft butter with sugar until creamy. Next, add the melted chocolate and mix well. Whisk the eggs separately and add them to the butter mixture. In another bowl, sift together flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture until smooth. Bake the brownie in a ring mold with a diameter of 18-20 cm (7 to 7.9 inches) for about 20 minutes at 180°C (356°F). Allow it to cool in the mold before carefully removing it. Place a high acetate tape inside the ring for the next steps.

Step 2

Tip: Make sure to preheat your oven to 180°C (356°F) before you start mixing the ingredients for the brownie.

Step 3

For the dark chocolate mousse, begin by soaking the gelatin in cold water (1:6 ratio). Heat the milk until warm and dissolve the soaked gelatin in it. In a separate bowl, microwave the dark chocolate and butter for 15 seconds. Combine the warm gelatin mixture with the chocolate mixture and stir well. Whip the cold cream until it forms soft peaks and fold it gently into the chocolate mixture. Pour the mousse over the cooled brownie base and refrigerate until set.

Step 4

Tip: Ensure the cream is very cold before whipping for the best texture.

Step 5

For the white chocolate mousse, soak the gelatin in cold water as before. Heat the milk and dissolve the gelatin in it. Microwave the white chocolate and butter for 15 seconds until melted. Add the warm gelatin mixture and stir to combine. Whip the cold cream until it forms soft peaks and gently fold it into the chocolate mixture. Pour this mixture over the set dark chocolate mousse layer and refrigerate until firm.

Step 6

Tip: You can use a mix of different white chocolate brands to enhance flavor complexity.

Step 7

For the berry mousse, soak the gelatin in cold water (1:6 ratio). If you prefer, you can make your berry puree by blending and straining fresh or frozen berries (such as strawberries, raspberries, black currants, blueberries, or blackberries). Bring the berry puree to a boil, then remove from heat and dissolve the gelatin in it. Microwave the white chocolate in 15-second pulses until melted. Combine the melted chocolate with the berry puree and blend together. Whip the cold cream until it forms soft peaks and gently fold it into the berry mixture. Pour this over the set white chocolate mousse layer and refrigerate for at least 3 hours to set completely.

Step 8

Tip: Using a variety of berries will add depth to the flavor profile of the mousse.

Step 9

Once the cake has completely set, carefully remove the ring mold and acetate film. Cut into slices and serve. Bon appétit!

Step 10

Tip: Dip your knife in hot water before slicing for cleaner cuts.

Servings

Serving this Three Chocolates Cake is an event in itself! 🎉 Once the cake has set and you've carefully removed the ring and acetate tape, make sure your knife is warm and dry for clean, sharp slices. Serve each slice with a drizzle of berry sauce or garnish with fresh berries and a mint leaf for visual flair. 🍇🍃

Pair it with a strong espresso for a delightful finish to a meal, or offer it as a stand-alone dessert at a tea party with friends. The crowd-pleasing combination of flavors will make your gathering unforgettable. 🍵 Invite your friends to enjoy the layers of flavor. You might even end up sharing the recipe, as the unanimous reaction is bound to be "How did you make this?!"

If you're feeling adventurous, serve each slice with a tiny scoop of ice cream 🍨— vanilla or berry flavors complement this cake wonderfully. And don't forget the little ones; chocolate milk for them will make this dessert a family favorite!

Equipment

Microwave

Quickly melt your chocolate and butter using 15-second pulses. Perfect for small heating tasks.

Hand Mixer or Stand Mixer

Essential for whipping butter, sugar, and cream to the perfect texture. Make sure to start at a low speed to avoid splashes!

Sifting Tool

For your baking powder and flour, sift to ensure a smooth batter, free of lumps.

Assembling Ring with Acetate Tape

Provides perfect structure for the cake layers. Ensure your ring is the correct size (18-20 cm).

Flexible Spatula

Great for folding mixtures gently to keep the mousse airy and light.

Variations

Looking for **gluten-free** alternatives? No worries! Substitute the flour in the brownie base with a gluten-free baking mix, ensuring the same delicious foundation without sacrificing texture.

For **vegan** variations, replace the butter with a plant-based alternative, and use coconut cream instead of heavy cream. 🍫 Vegan dark chocolate and white chocolate are also widely available. Swap the gelatin for agar-agar or a vegan gelatin substitute to achieve the same set mousse texture. 🌱

Faq

What’s the best way to avoid a soggy brownie base?
Make sure to bake the brownie just until it's set. Over-baking can make it too dry and under-baking can make it soggy. Cool it completely before adding mousse layers.
Why didn’t my mousse set properly?
This could be due to insufficient gelatin. Make sure you are using the right amount and dissolving it completely in warm liquids.
Can I prepare the layers separately and assemble later?
Absolutely! You can make each mousse ahead of time and refrigerate them. Just give each layer time to set before adding the next one.
How can I prevent my whipped cream from deflating?
Ensure you whip the cream only until it's halfway whipped before folding it into the chocolate mixture. Over-whipping can break down the cream.
Can I use different fruits for the berry mousse?
Yes! Feel free to experiment with different berry purees such as raspberry, blueberry, or blackberry. Each brings a unique twist to your cake.
Is it possible to make this cake without using gelatin?
Yes, you can use agar-agar or other vegan gelatin substitutes if you prefer a plant-based option. Follow the manufacturer’s guidelines for best results.