In 1894, French artist Henri de Toulouse-Lautrec prepared "Three Chocolates" as a snack. Then he had no idea that he had created a real masterpiece. I share a simple classic recipe for this cake!
Ingredients
- Flour - 75 g
- Chicken eggs - 2 pcs.
- Sugar - 75 g
- Butter - 15 g
- Milk - 55 ml
- Cocoa - 10 g
- Baking powder dough - 4 g
- Bitter chocolate - 20 g
- Sugar - 50 g
- Milk - 80 ml
- Egg yolks - 2 pcs.
- Cream (33-35%) – 200 ml
- Gelatin - 7 g
- Water - 40 ml
- White chocolate - 100 g
- Sugar - 50 g
- Milk - 80 ml
- Egg yolks - 2 pcs.
- Cream (33-35%) – 200 ml
- Gelatin - 6 g
- Water - 35 ml
- Milk chocolate - 100 g
- Sugar - 50 g
- Milk - 80 ml
- Egg yolks - 2 pcs.
- Cream - 200 ml
- Gelatin - 5 g
- Water - 30 ml
- Bitter chocolate - 100 g
Step-by-step cooking recipe
Combine the dry ingredients: add cocoa and baking powder to the sifted flour.
Combine butter, chocolate and milk. The resulting mass is melted over low heat, stirring constantly, and brought to uniformity.
Beat the eggs into a fluffy foam.
Without ceasing to beat, gradually add sugar. The mass should become lush and increase in volume several times. Beat until the sugar is completely dissolved.
Add the dry ingredients to the egg-sugar mixture, gently stirring with a spatula.
Pour the chocolate-butter mixture into the resulting mass and mix until smooth.
Pour the dough into a mold with a diameter of 20 cm. Bake in a preheated 170 degree oven for 15-20 minutes. We check the readiness of the biscuit with a splinter.
The finished biscuit must be cooled in the form, then taken out, wrapped in cling film and sent to the refrigerator for several hours.
Preparing chocolate mousses (steps 10-20). Attention! All three types of mousse are prepared the same way. Only the type of chocolate changes, and with each subsequent layer the amount of gelatin increases by 1 g!
Fill the gelatin with cold water and leave it to swell.
Beat the cooled cream until soft and immediately send it to the refrigerator.
Combine the milk with part of the sugar, bring to a boil (do not boil!).
In a saucepan, combine the yolks with the remaining sugar and beat thoroughly with a whisk. In the resulting mass, stirring constantly, we introduce hot milk in a thin stream.
We put the saucepan on a small fire and from the resulting mass, stirring constantly, we cook the Anglez cream. It is necessary to cook the cream until it is slightly thickened - the consistency of condensed milk.
Important! According to the classic recipe, the Anglez cream is cooked to a temperature of 82 C (no more than 85 C!), otherwise the yolks may curdle.
Dark chocolate is broken into small pieces.
We pour the ready-made hot cream Anglez through a sieve on the chocolate, let the chocolate melt well. Mix until smooth.
The dissolved gelatin is heated in the microwave for 10 seconds and added to the chocolate mass. Mix thoroughly.
Cool the resulting mass to about 35 C, add whipped cream. Gently mix with a spatula until smooth and pour on the sponge cake. We put it in the refrigerator for at least 1 hour.
Similarly, we prepare mousse layers of milk and white chocolate.
Let's start assembling the cake. We will need a substrate, a detachable ring and an acetate tape.
We cut off the cap from the biscuit. We place the chocolate sponge cake on the substrate, wrap it with tape and tightly clamp it with a detachable ring.
Alternately add mousse chocolate layers to the sponge cake. After adding each layer, the cake is sent to the refrigerator for about 1 hour.
When all the layers are ready, we will stabilize the cake in the refrigerator for 6-8 hours, but it is better to leave it overnight. After stabilizing the cake, we remove the detachable mold and the acetate tape. Decorate as desired.
