Incredibly delicious cake Three Chocolates

Cooking sponge base

1. We combine in a container 55 g of dark chocolate with 20 ml of milk and 15 g of butter.
2. All ingredients must be melted in a water bath or in the microwave. You can melt the mixture on the stove over low heat, stirring constantly.
3. Separate the egg whites (2 pcs.) From the yolks. Add a pinch of salt to the proteins and beat with a mixer until lush, thick foam.
4. We increase the speed of the mixer and, continuing to beat, add 45 g of sugar with a spoon. Beating with sugar takes 5-7 minutes.
5. In a bowl to the yolks, add 45 g of sugar and beat for 5 minutes until splendid.
6. Add a third of the protein foam to the yolk mass and mix well with a spatula.
7. Wheat flour (55 g) is mixed in a separate bowl with 10 g of starch and 3 g of baking powder. Sift everything into a container for yolks and squirrels.
8. Knead the dough with a spoon. Part of the dough is added to the cooled chocolate mixture. Stir, return everything back to the bowl and knead the ingredients until smooth.
9. At the end, mix the remaining whipped proteins.
10. Cover the bottom of the round baking dish with parchment and pour the dough into it. We scroll several times to make the dough more even.
11. Bake in an oven preheated to 180 degrees for about 25 minutes.
12. Turn the form onto the wire rack, cool.
13. Then with a sharp knife we ​​cut off the top crust.
14. The biscuit is transferred to a large flat dish. We put on top of the ring and the acetate film.
15. Lubricate the biscuit by dipping a silicone brush in the impregnation (30 ml of tea, coffee or cocoa).

Dark Chocolate Mousse

1. 17 g of gelatin pour 1.5 tbsp. l warm milk, leave to swell. 2 yolks connect with 2/3 Art. l sugar, grind with a whisk.
2. Bring milk (90 ml) to a boil. Pour milk into a yolk mixture with a trickle, mix, again pour everything into a saucepan and return to the stove.
3. At a low temperature, cook for 3-5 minutes, stirring all the time with a whisk. Remove everything from the stove, add the swollen gelatin and 90 g of dark chocolate, broken into pieces. Knead until smooth, leave to cool.
4. Beat with a mixer 180 g of cream until they begin to keep their shape.
5. In a warm custard base, interfere with whipped cream. We do this in several steps.
6. We transfer the finished mousse to a biscuit and level it. Put in the refrigerator for 40-60 minutes.
7. When the dark mousse begins to harden, we make the next layer according to the same principle.

Milk and White Chocolate Mousse

1. The second and third layers of mousse are made in the same way as the first dark chocolate layer. 5 g of gelatin is mixed with 1.5 tbsp. l milk.
2. Raw yolks (2 pcs.) Rub with 2/3 Art. l Sahara.
3. We heat 90 ml of milk and boil it with a yolk-sugar mixture for 3-5 minutes.
4. Then in the hot mixture we put the swollen gelatin and milk (in the last top layer - white) chocolate. Combine the warm base with cream (180 g), apply with a spatula to the cake.
5. You can immediately whip the total amount of cream for each layer (540 g), and then measure 180 g with a scale. Keep whipped cream in the refrigerator so that they do not settle.

Cooking Frosting

1. When the topmost layer of white chocolate begins to harden, make a soft glaze. Gelatin (2 g) pour 1 tbsp. l water, leave to swell.
2. Pour cream (100 g) into a saucepan, bring to a boil. Add gelatin, 80 g of milk and 20 g of white chocolate. Knead until smooth.
3. We filter the glaze through a metal sieve, cool to room temperature and pour on the cake.
4. We remove the entire structure in the refrigerator for the night. In the morning, remove the split ring. First we preheat the acetate tape slightly with a hairdryer, and then carefully separate it from the sides of the cake.
5. The Three Chocolates dessert is best divided into servings with a heated knife.