Three Chocolate Mousse Cake

1. 1

   For the biscuit: In a bowl, mix together flour, sugar, cocoa powder, baking powder, and salt.

   5 min

2. 2

   In a small bowl, heat milk and butter together, without boiling.

   3 min

3. 3

   Whisk eggs and sugar well. Gradually add the dry ingredients through a sieve. Once the mixture is homogeneous, add the hot milk and butter mixture and stir.

   10 min

4. 4

   Pour the biscuit mixture into a paper-lined (20cm diameter) form and bake at 175°C for 25-30 minutes.

   30 min

   175°C

5. 5

   Cool the baked biscuit. Cut the surface with a knife. Place an acetate ribbon in an expandable confectionery form, place the biscuit inside, and soak it with milk and sugar syrup (50g milk, 50g sugar).

   15 min

6. 6

   For the mousses: Soak the gelatin in water.

   5 min

7. 7

   Pour egg yolks, sugar and milk into a small saucepan and place on a steam bath. Cook like a thin sauce, stirring constantly.

   10 min

8. 8

   Melt the dark chocolate, add 2g of gelatin, 100ml of cream and stir. Pour over the biscuit and refrigerate for 1 hour.

   10 min

9. 9

   Melt the milk chocolate, add 3g of gelatin, 100ml of cream and stir. Remove the cake from the refrigerator and pour over the milk chocolate mousse. Refrigerate for 1 hour.

   10 min

10. 10

    Melt the white chocolate, add 3g of gelatin, 100ml of cream and stir. Remove the cake from the refrigerator and pour over the white chocolate mousse. Refrigerate for 2 hours.

    10 min

11. 11

    Chill for at least 2 hours before serving.

    120 min

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.