THREE CHOCOLATES CAKE

Soup with einkorn and goat cheese

This gorgeous Chocolate Cake is not easy to cook and the process of cooking is a bit time consuming, but the result will be an absolute triumph of taste and beauty! All the calculation of ingredients based on spring form with 8" in diameter.

INGREDIENTS:
STREUSEL:
  • Butter 25gr/0.8oz;
  • Brown sugar 25g/0.8oz;
  • Almond flour 25g/0.8oz;
  • Pinch of fleur de sel;
  • Flour 25 g/0.8oz;

BITTER CHOCOLATE SPONGE:
  • Lightly beaten eggs 75g/2.6oz;
  • Honey 22g/0.7oz;
  • Sugar 36g/1.3oz;
  • Almond flour 22g/0.7oz;
  • Flour 30g/1.05oz;
  • Cacao powder 8g/0.3oz;
  • Baking powder 3g/0.1oz;
  • Cream (35%) 36g/1.3oz;
  • Butter 43g/1.5oz;
  • Melted bitter chocolate(61%) 20g/0.7oz;

WHITE CHOCOLATE MOUSSE:
  • Milk 64g/2.25oz;
  • 1 Vanilla pod;
  • Molasses 8gr/0.3oz;
  • Gelatin 3g/0.1oz;
  • White chocolate 100g/3.5oz;
  • Cacao butter 10g/0.35oz;
  • Cream(35%) 130 g/4.5oz;

MILK CHOCOLATE MOUSSE:
  • Milk 62g/2.2oz;
  • Cream(35%) 122g/4.3oz;
  • Milk Chocolate (39%) 100g/3.5oz;
  • Gelatin 2g/0.07oz;

BITTER CHOCOLATE MOUSSE:
  • Milk 100g/3.5oz;
  • Cream(35%) 200g/7oz;
  • Gelatin 2g/0.07oz;
  • Bitter chocolate (60-60%) 100g/3.5oz.

CHOCOLATE GLAZE:
  • Water 120ml;
  • Sugar 200g/7oz;
  • Molasses 55g/1.9oz;
  • Cream (35%) 180ml;
  • Cacao powder 120g/4.2oz;
  • Gelatin 17g/0.6oz;
  • Neutral Glaze 200g/7oz;

NEUTRAL GLAZE
  • Water 90g/3.2oz;
  • Sugar 97g/3.4oz;
  • Molasses 9g/0.3oz;
  • Pectin 8g/0.3oz;

DECORATION
  • White chocolate 50g/1.7oz;
  • Black chocolate 50g/1.7oz;
  • Leaves of roses;
STEPS:  
DAY 1
STREUSEL:
  1. Preheat the oven to 320°F;
  2. Mix together the almond flour, the flour, the pinch of Fleur de sel and the brown sugar;
  3. Cut the cooled butter into small pieces and add it to the mixture;
  4. Grind the mixture with your hands creating crumbs;
  5. Cover a baking sheet with parchment paper;
  6. Spread the Streusel crumbs on the sheet and put it into the oven for 10-15 minutes. Crumbs should become golden, not brown;
  7. Remove your Streusel from the oven and set aside;

BITTER CHOCOLATE SPONGE - step1:

  1. Sift together dry ingredients except sugar;
  2. Beat together the eggs, the sugar and the honey in a mixer until it off-white in color and have almost doubled in volume;
  3. Melt the chocolate and the butter using a hot water bath. Add it to the mixture, continue to beat;
  4. Add the cream;
  5. Add the sifted dry ingredients;
  6. Cover 8" spring form with a foil;
  7. Pour the mixture into the spring form and sprinkle the Streusel crumbs on top;
  8. Put into the oven for 20 minutes;
  9. Remove from the oven and carefully remove it with the foil from the spring form as you will need this spring form for the chocolate mousse;
  10. Set the Bitter Chocolate Sponge aside;

WHITE CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, add the molasses and the vanilla pod cut in half;
  3. Bring it to a boil and let it cool down;
  4. Melt the chocolate with Cocoa butter using the hot water bath;
  5. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  6. Pour a thin stream of the milk-gelatin mass into melted chocolate & cacao butter mass and stir;
  7. Pour the White Chocolate Mousse into ziplock, zip it and place it in the fridge for an hour;

MILK CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, bring it to a boil and let it cool down;
  3. Melt the chocolate using the hot water bath;
  4. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  5. Pour a thin stream of the milk-gelatin mass into melted chocolate and stir;
  6. Take the spring form, carefully line it with plastic wrap and pour the Milk Chocolate Mousse;
  7. Put it in the freezer overnight;

BITTER CHOCOLATE SPONGE - step2:

  1. Remove the ziplock with White Chocolate Mousse from refrigerator;
  2. Cut off one corner tip of the ziplock with White Chocolate Mousse;
  3. Squeeze gently White Chocolate Mousse on the Bitter Chocolate Sponge, creating profiteroles-like bowls of mousse evenly over the entire surface of Bitter Chocolate Sponge;
  4. Put it in the freezer overnight beside the Milk Chocolate Mousse;

DAY 2

BITTER CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, bring it to a boil and let it cool down;
  3. Melt the chocolate using hot water bath;
  4. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  5. Pour a thin stream of the milk-gelatin mass into melted chocolate and stir;
  6. Let it cool down;

ASSEMBLING - step1:

  1. Remove the Bitter Chocolate Sponge and spring form with Milk Chocolate Mousse from the freezer;
  2. Pour the Bitter Chocolate Mousse over the Milk Chocolate Mousse into the spring form;
  3. Take the Bitter Chocolate Sponge, turn it White Milk Chocolate "profiteroles" down and place it on the top of Bitter Chocolate Cream in the spring form;
  4. Put in a freezer for 3-4 hours;

NEUTRAL GLAZE:

  1. Warm up the water in the saucepan;
  2. Mix pectin, sugar and molasses;
  3. Add it to the water in the saucepan, mix carefully;
  4. Remove from the heat and let it cool  to 95°F;

CHOCOLATE GLAZE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the water into saucepan. Add the Cacao powder, the molasses, the cream and the sugar. Stir carefully and bring it to the boil;
  3. Let it cool down to 122°F;
  4. Add the gelatin and the Neutral Glaze. Stir carefully. Let it cool to 95°F;

DECORATION:

  1. Melt white chocolate using hot water bath;
  2. Take the Rose leaf; cover it with melted chocolate using a brush. Place in on the platter and put in the fridge for a couple of hours;
  3. Repeat these steps with milk and dark chocolates;
  4. Remove from the fridge and carefully remove the rose leaves from the chocolate;

ASSEMBLING - step2:

  1. Remove the spring form with the cake from the freezer;
  2. Cover the spring form with a big platter and turn it upside down;
  3. Remove the spring form and the plastic wrap;
  4. Pour the glaze over the cake. Do not touch it! Allow it to spread itself over the cake;
  5. Decorate with chocolate leaves and put it in the fridge for an hour. Keep it in the fridge before serving;
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