Three chocolate cake: a recipe for the most delicious gourmets. "Three chocolates" with berries, liqueur, cream cheese, nuts

Three chocolate cake: a recipe for the most delicious gourmets.

Delicate layers of chocolate mousse in combination with a biscuit base allows you to get an exquisite delicacy, which will delight everyone.

Of course, to cook this cake you will need a certain skill, but following the step-by-step recipes from the article, even novice hostesses will be able to cook the cake.

Three Chocolate Cake - Basic Cooking Principles

Prepare the cake in a split form. As a basis, as a rule, use a biscuit, which is better to prepare in advance. To do this you need eggs, sugar and flour. The egg whites, separated from the yolks, are whipped into a strong foam, gradually pouring the granulated sugar. Then one by one injected yolks. Reducing the speed of the mixer, pour flour into the egg foam. The dough is baked and cooled. If you do not want to mess with the biscuit, the base can be made from cookies, mixing it with butter.

The basis for all three types of mousse is cooked on cream. They are whipped into a thick foam and sent to the refrigerator. Gelatin is soaked and left to swell.

White, black and milk chocolate dissolve over a boiling water pot separately. The swollen gelatin is added to the chocolate mixture and mixed. Whipped cream is divided into three equal parts. To each add one type of chocolate and mix.

The base is placed in a split form. They spread mousse with white chocolate on it, send it in the freezer so that it grabs. So spread one on the other all three chocolate mousse.

From above, the cake can be coated with chocolate or mirror icing.

Recipe 1. Three Chocolate Cake



cream liqueur;

flour - 120 g;

white sugar - 165 g;

drain oil - 110 g;

eggs - 4 pcs .;

dark chocolate - tile;


baking powder - 11 g


cream liqueur - 150 g;

oil plums. - 90 g;

gelatin - 24 g;

Fatty cream - 600 ml.

Fillers for mousse

two bars of dark chocolate 72%;

two bars of milk chocolate without filler; two bars of white chocolate.


drain oil - 50 g;

cream - 50 ml;

white chocolate - tile.

Method of preparation

1. For dough, separate the proteins from the yolks. Soft butter whip with sugar. Dark chocolate is broken and melted at minimum heat. In a whipped butter add a pinch of salt, melted chocolate and yolks. Beat it all up to the pomp.

2. Beat the cooled proteins with sugar into a dense foam. Combine flour with vanilla and baking powder. Gradually pour into the chocolate-butter mixture and mix. Now we introduce the whipped whites and gently mix with a spoon, movements from the bottom up. Pour the dough into a greased form and bake for 40 minutes at 180 ° C. Then cool and make high parchment edges around it.

3. Instant gelatin is soaked in 150 ml of cold cream. Stir and leave to swell. Beat the rest of the cream into a dense foam and send it in the fridge.

4. On a low heat in a saucepan, dispense black chocolate with 90 g of butter. Add to the mixture a third of the swollen gelatin and 50 ml of liquor. Stir, cool slightly, and combine with a third of whipped cream. Pour the mousse on the sponge cake and place in the freezer.

5. In the same way we prepare two more fillers, only with white and milk chocolate. The remaining whipped cream divided in half. In one add a chocolate-milk mixture, and in the second mixture of white chocolate.

6. Take out the cake, lay out the mixture with milk chocolate, again put in the freezer. Then lay out the last layer of bitter chocolate.

7. In a small saucepan, melt the drain. butter, add white chocolate and cream. As soon as the mixture begins to boil, remove it, cool it and pour it onto the cake an hour before serving.

Recipe 2. Cake “Three Chocolate” recipe with mirror icing


The foundation

30 grams of powdered sugar;

two eggs;

granulated sugar - 50 g;

50 grams of flour.


milk - 150 ml;

15 gelatin;

450 ml of cream of fat;

four yolks;

40 g of white sugar;

40 g of white, bitter and milk chocolate. Syrup for impregnation

10 g high quality cocoa;

50 g sugar;

50 ml of purified water.

Mirror glaze

3 g of gelatin;

50 ml of drinking water;

10 g of cocoa;

white sugar - 50 g;

10 g of glucose syrup or liquid honey.

Method of preparation

1. Separate the whites from the yolks. Add half the sugar to the yolks and beat until mass increases. Beat the whites separately with the remaining sugar until resistant peaks. Gradually add them to the yolks and mix gently. Sift the flour and knead the dough with the spatula upwards.

2. Cover the tray with parchment. Draw on it a circle in the form of a detachable form and deposit the dough out of the pastry bag along its diameter, starting from the middle.

3. For impregnation, prepare the syrup from water, cocoa and sugar. Combine the ingredients and put on a moderate heat. Bring to a boil and remove from heat. Cool it down.

4. Pour gelatin with a small amount of drinking water and leave to swell. Combine the yolks with half the sugar, and pound it with a whisk until white.

5. In a refractory container, combine the milk with 150 ml of cream and the remaining sugar. Set on a pot of boiling water and heat. Pour some creamy mass into yolks and stir with a whisk. Pour them into the rest of the creamy mixture and heat, stirring continuously, until slightly thickened. Remove the cream from the water bath and enter the swollen gelatin. Stir.

6. Divide the cream into three parts. Add chocolate to each: milk, white and bitter. Stir until dissolved.

7. The remaining cream, whisk until stable peaks and equally spread in three cream. Stir gently from top to bottom. Place the cake in a detachable form. Spread black chocolate mousse. Put in the freezer so that it grabs. So lay out the white and milk chocolate mousse.

8. Gelatin for glaze soak. Sugar mix with cocoa. Add water and glucose to them. Put the mixture on a slow fire and bring to a boil. Add the swollen gelatin to the mixture and mix with a whisk to avoid bubbles. Cool and gently spread over the surface of the cake.

Recipe 3. Cake “Three Chocolate” recipe with cherry


Biscuit base

cherry - 300 g;

eggs - 4 pcs .;


dark chocolate - 2 tiles;

cocoa - 5 g;

drain oil - half a pack;

sugar - 30 g

Middle layer

granulated sugar - 30 g;

rich cream - 350 ml;

cocoa - 50 g;

milk chocolate - 2 tiles;

drinking water is half a glass.

Upper layer

ice water - 30 ml;

rich cream - 350 ml;

gelatin - 30 g;

white chocolate - one and a half tiles.

Method of preparation

1. Put the broken chocolate in a bowl and melt it in a water bath. Then add cocoa and butter. Stir well and cool. Separately, beat the yolks with vanilla. Add them to the chocolate-oil mass and mix until smooth.

2. Beat whites with sugar in a dense foam. Add to the chocolate mass and gently mix so that proteins do not lose volume. Pour the dough into a split mold and bake at 180 ° C for half an hour.

3. For the preparation of the middle layer, melt the chocolate, and mix it with the cocoa diluted in water. Whip the cream, gradually pouring sugar until soft peaks. Combine both mixtures and mix.

4. My cherry, take out the stones and cut each berry in half. Put them on the cooled biscuit evenly. Top pour the mixture with milk chocolate, smooth out and remove the cold until it solidifies. Spread the halves of berries on the frozen layer.

5. Pour gelatin with ice water and leave for ten minutes. Pour 100 ml of cream into a small saucepan and bring to a boil. Combine with white chocolate and swollen gelatin. Beat the rest of the cream until soft peaks and add to the chocolate mass. Mix and spread over the previous layer. Leave to freeze.

Recipe 4. Three Chocolate Cheesecake


shop biscuit roll.

Main cream

120 ml of liquor;

cream cheese "Philadelphia" - a pack;

drinking water - a tablespoon;

half a glass of sugar;

gelatin - bag;

cow milk - 150 ml.

Mousse bitter, milk and white chocolate - half the tile;

gelatin - 9 g;

soft curd mass - 465 g;

rich cream - 315 ml.

Method of preparation

1. Roll cut into small pieces and put on the bottom of a detachable form.

2. Start cooking the bulk. Fill gelatin with water and leave to swell. Then dissolve it over a pot of boiling water. Separately, beat cheese with sugar for several minutes. Pour in milk and whisk well again. Add gelatin and mix.

3. Whip the cream to a strong stable foam. Pre-soak gelatin and dissolve it. In whipped cream add cheese and gelatin. Gently mix. Divide the mixture into three equal parts. Pour melted white chocolate into one, pour black chocolate into the second and milk chocolate into the third. Add in each liqueur. Stir.

4. Pour dark chocolate mousse onto sponge roll. Sent for an hour in the cold. The second layer will be a mousse with milk chocolate. Put it in the cold again. Pour the white chocolate mousse with the last layer.

Recipe 5. Three chocolate cake recipe with nuts


200 g of milk, bitter and white chocolate;

Amaretto liqueur - 50 ml;

15 g of gelatin;

cocoa powder - 50 g;

6 yolks;

60 g plums. oils;

walnuts and pine nuts - 20 g;

450 ml of heavy cream;

150 g of finished biscuit base.

Method of preparation

1. Grind the finished biscuit base on a coarse grater. Add cocoa, chopped nuts and liqueur to the crumb. Mix it up. Lubricate the split form, and put in it the biscuit-nut crumb, slightly tamping it.

2. Now prepare three chocolate layers. Take 5 g of gelatin for each, 2 tiles of white, bitter or white chocolate, 150 ml of whipped cream and 20 g of plum butter. Dissolve the chocolate in a water bath, add butter, yolks and swollen gelatin. Stir and cool. Introduce whipped cream and mix gently.

3. Pour the milk mousse onto the sponge cake and leave it in the cold so that it will clutch. The next layer is white mousse, and then bitter chocolate mousse. Send in the cold until full freeze.

Recipe 6. Cake three chocolate recipe with cookies


? Art. drinking water;

125 g plums oils;

200 g of bitter, white and milk chocolate;

5 sheets of gelatin;

300 g of shortbread;

300 ml of heavy cream;

750 g of cottage cheese;

? Art. white sugar.

Method of preparation

1. Cookies are ground into a crumb with the help of a combine. Add soft butter and mix. Split the form slightly oiled. We spread in it a mass of crumb biscuits and distribute along the bottom, forming bumpers. Sent for half an hour in the cold.

2. Whip curd cheese with sugar. Add the cream and whisk again.

3. Soak gelatin for five minutes in cold water. We boil a quarter glass of water and remove it from a fire. Gelatin squeeze and dissolve in hot water. Add to the cheese mixture and whisk. We divide into three identical parts. In one add melted white chocolate, in the second milk, in the third - bitter.

4. Pour the cream with white chocolate on the sponge cake. We put in the cold for a quarter of an hour. Top pour the mixture with milk chocolate. Lay the last layer with milk chocolate. We put in the fridge for the night.

Three Chocolate Cake - Tips and Tricks

Take only quality chocolate, confectionery tiles do not fit.

For aroma, you can add vanilla extract or liquor to the mousse.

To prevent chocolate from burning, melt it in a water bath or in a microwave.

Between the layers you can put berries or pieces of fruit.

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