Three Chocolate Cake with Cream
Baking and Desserts • European
Description
Three Chocolate Cake with Cream
Ingredients
- Liquid dark chocolate 5 oz
- Bittersweet Chocolate 5 oz
- White Chocolate 5 oz
- Gelatin 1 piece
- Whole egg 6 pieces
- Butter 0 oz
- 33% Cream 15 oz
- Sponge Cake Base 5 oz
- Walnuts 0 oz
- Pistachios 0 oz
- Cocoa Powder 0 oz
- Amaretto Liqueur 0 fl oz
Step-by-Step Guide
Step 1
Grate the sponge cake on a coarse grater, add the chopped nuts, amaretto, and cocoa, and mix well. Grease the baking pan with butter and line it with parchment paper. Spread the sponge cake evenly in the pan.
Step 2
Prepare the chocolate layers. For each chocolate layer, take 200 grams of chocolate, 2 egg yolks, 20 grams of butter, 150 ml of whipped cream, and 1/3 of a gelatin sheet. Melt the chocolate, egg yolks, and butter in a water bath, then add the soaked gelatin and stir. Allow to cool slightly before folding in the whipped cream. Pour the first layer onto the sponge cake, starting with the milk layer, followed by the white layer, and then the dark layer. Place each layer in the refrigerator (or freezer) for 20 minutes.
Step 3
Lightly freeze the cake and cut it into portions.
Step 4
Garnish according to your preference and desire. In this case, I decorated it with berries, whipped cream, tuile cookies, and chocolate.
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