Recipe for triple chocolate cake
Heavenly rich triple chocolate cake (Ø20cm).
This sinful chocolate cake is a marvel of white chocolate mousse in one layer, dark chocolate mousse in the next, topped with a crispy layer of milk chocolate, all on a solid and rich brownie base. Chocolate lovers will be in seventh heaven!
And who doesn’t have a little (or bigger) chocolate lover inside of them?
Once upon a time, chocolate was a luxury reserved for only a few: It was an exclusive luxury and certainly not an everyday treat! Imagine a life without chocolate. Today, fortunately, chocolate comes in a plethora of varieties and suits every budget 🙂 In 1828, the Dutchman Coenraad van Houten developed the method used to extract cocoa butter, making chocolate much more accessible to everyone.
Ingredients
Brownie Base:
- 125 gram Dark chocolate
- 65 gram Butter
- 3 pcs. Egg
- 175 gram Sugar
- 30 gram Wheat Flour
- 2.3 gram Baking Soda
- 1 pinch Salt
- 5.4 gram Cocoa
White chocolate mousse
- Gelatin Sheets
- 200 gram White chocolate
- 1 pcs. Egg
- 1 pcs. Egg Yolk
- 250 gram Whipping Cream
Chocolate Mousse
- Gelatin Sheets 2 leaves
- 200 gram Chocolate I prefer dark
- 2 pcs. Egg Yolk Possibly pasteurized
- 300 gram Whipping Cream
- 1 pinch Salt
Milk Chocolate Drizzle
- 25 gram Cream
- 50 gram Milk Chocolate
- 10 gram Glucose Syrup
Instructions
Brownie base
- Melt butter and chocolate together in a pot over low heat.
- Whisk eggs and sugar until fluffy. Pour the chocolate into the egg mixture.
- Sift flour, baking powder, salt, and cocoa into the batter.
- Pour the batter into a springform pan with parchment paper at the bottom.
- Bake at 175 degrees Celsius (347 degrees Fahrenheit) for 20 minutes.
- Soak the gelatin in cold water for 10 minutes.
- Melt the white chocolate over a water bath, remove from heat, and let cool slightly.
- Whisk eggs and egg yolk in a bowl over a water bath until the mixture thickens slightly and becomes completely smooth.
- Remove the egg mixture from the heat, squeeze the water from the gelatin, and melt it in the warm egg mixture.
- Then pour the melted chocolate into the egg mixture – still stirring until the mixture is fine and smooth.
- Whip the cream to a light foam and add it – preferably in 3-4 stages – to the chocolate/egg mixture until the mousse is uniform.
- Take your chocolate cake out of the freezer and optionally place cake plastic around the edge of your springform pan.
- Pour the chocolate mousse over the base and place in the freezer for 1-2 hours.
- Soak the gelatin in cold water for 10 minutes.
- Chop the chocolate and melt it over a water bath.
- Stir the egg yolks into the chocolate.
- Pour ⅓ of the cream into a pot and heat it to the boiling point.
- Remove the pot from the heat.
- Wring the water from the gelatin, and melt it in the hot cream.
- Stir the cream-gelatin mixture into the chocolate mixture a little at a time until the chocolate mixture combines and becomes smooth and glossy.
- Stir in salt.
- Let the chocolate mixture cool slightly.
- Whip the remaining cream into a foam and fold it into the chocolate mixture.
- Spread the chocolate mousse on top of the white mousse and place in the freezer for 1-2 hours.
- Chop the chocolate and heat it with cream and glucose syrup in a pot over low heat until it is fine and smooth.
- Let cool slightly and carefully spread on your frozen cake.
- Optionally, decorate with more chocolate on top ?