Chocolate cake with three types of chocolate

Name: Chocolate cake with three types of chocolate - Mirela N.
Ingredients: Base:; 2 tablespoons ground almonds (or walnuts or hazelnuts); 2 tablespoons flour; 4 tablespoons sugar; 1 tablespoon cocoa; 4 egg whites; a pinch of salt; 0.5 packet baking powder Creamy white chocolate:; 100 ml sweet cream for whipping or liquid cream; 2 bars of white chocolate (200g); 1 sheet of gelatin; 100 ml whipped cream or sweet cream Creamy milk chocolate:; 100 ml sweet cream for whipping or liquid cream; 200 g milk chocolate; 1 sheet of gelatin; 100 ml whipped cream or sweet cream Creamy dark chocolate:; 100 ml sweet cream for whipping or liquid cream; 200 g dark chocolate (52% cocoa); 1 sheet of gelatin; 100 ml whipped cream or sweet cream

Dessert - Chocolate cake with three types of chocolate by Mirela N. - Recipia

I usually don't make cakes with too many layers, but I've tried this three-chocolate cake a few times. It's rich, creamy, and can be prepared on a day when you have the patience for the creams. The base turns out thin, and the creams are made with sweet cream and chocolate, each different – dark, milk, and white. I made it last year for Easter for my family, but it's also great for birthdays or whenever you're in the mood for something distinctly chocolatey. Quick Info Total time: about 3-4 hours including cooling, depending on how quickly the creams set Preparation time: about 1 hour for the base and creams, plus cooling time between layers Baking time for base: 15-20 minutes Servings: 10-12 slices, depending on how big you cut the cake Difficulty: medium, not recommended for beginners without patience Recipe type: festive cake, suitable for holidays or special occasions Ingredients Base - 4 egg whites - a pinch of salt - 4 tablespoons sugar - 2 tablespoons flour - 2 tablespoons ground almonds (or walnuts, or hazelnuts) - 1 tablespoon cocoa powder - 0.5 packet baking powder (about 5-6 g) Bitter chocolate cream (first layer) - 100 ml heavy cream (or liquid cream) - 200 g dark chocolate (ideally over 50% cocoa) - 1 sheet of gelatin - 100 ml whipped cream or heavy cream Milk chocolate cream (second layer) - 100 ml heavy cream or liquid cream - 200 g milk chocolate - 1 sheet of gelatin - 100 ml whipped cream or heavy cream White chocolate cream (top layer) - 100 ml heavy cream or liquid cream - 200 g white chocolate (2 bars, avoid overly flavored chocolate) - 1 sheet of gelatin - 100 ml whipped cream or heavy cream Preparation Method 1. Base 1. Preheat the oven to 180°C. Prepare a round baking pan with a diameter of 20-24 cm, preferably with removable sides. Line the bottom with parchment paper if you want to easily remove the base. 2. Beat the egg whites with a pinch of salt until stiff peaks form. 3. Gradually add the sugar, one tablespoon at a time, continuing to beat. The meringue is ready when no sugar granules can be felt. 4. Add the flour, ground almonds, cocoa powder, and baking powder. Gently fold in with a wooden spoon until everything is combined. 5. Pour the mixture into the prepared pan. Level it out. 6. Bake the base for 15-20 minutes. Test with a toothpick; if it comes out clean, it’s done. 7. Remove the base from the oven, turn it out, and remove the paper from the bottom. Allow it to cool completely. 2. Chocolate creams (made one at a time in the order: dark, milk, white) *The steps for each layer are identical; only the type of chocolate differs and the order.* 1. Soak a sheet of gelatin in cold water, enough to cover it, for 5 minutes. 2. Meanwhile, heat 100 ml of heavy cream (or liquid cream) until warm but not boiling. Add the chocolate broken into pieces or grated. 3. Remove from heat and stir until the chocolate is completely melted. Let it cool slightly. 4. Dissolve the gelatin in a small pot over very low heat or in a double boiler for a few seconds, just until it becomes liquid. Do not boil it, or the cream won't set. 5. Incorporate the melted gelatin into the chocolate and cream mixture. 6. When the cream is nearly at room temperature, add 100 ml of whipped cream (it doesn’t have to be whipped too stiff, but not runny either). Gently mix. 7. Pour the cream over the base, level it quickly, and refrigerate for at least 30 minutes, or until the layer is set enough to pour the next cream. 8. Repeat the exact same steps for the milk chocolate layer, then for the white chocolate layer. 9. After the final layer, refrigerate the cake for a few hours, preferably overnight. It should be cut and served well chilled. Why I make this recipe often It's not a cake I make weekly, but I repeat it when I want to impress with something chocolatey without needing complicated ingredients. It keeps well in the fridge for 2-3 days, and the flavor actually improves the next day. You can prepare the base or creams in advance if you need to split the work over two days. Tips and Variations Tips - Don’t rush the layers. Each cream needs at least 30 minutes in the fridge to set. - The gelatin should not boil. A few seconds on low heat or in a double boiler is sufficient. - Don’t whip the cream too stiffly, or it may make the mixture heavy. - Use a thin, hot knife to cut nice slices. - If you want thicker creams, increase the amount of gelatin (carefully, so it doesn’t turn rubbery). Substitutions - The almonds in the base can be replaced with walnuts or ground hazelnuts in the same amount. - If you don’t have liquid cream, heavy cream will work too. - You can use chocolate with various cocoa percentages, but ideally, keep the flavor differences between layers. Variations - For decoration, you can sprinkle chocolate shavings or a little cocoa on top, but it’s not necessary. - You can make the base from crushed cookies mixed with butter if you prefer not to bake. - If you don’t want three layers, you can make just two, choosing your favorite types of chocolate. Serving Ideas - Serve the cake cold, straight from the fridge. - It goes well with fresh fruits like raspberries or strawberries. - A thin slice is sufficient, as the cake is dense. Frequently Asked Questions 1. Can I use granulated gelatin instead of sheets? Yes, you can. Follow the instructions on the package for the equivalent of one sheet of gelatin, usually 2-3 g of granules soaked in water. 2. If I don’t have liquid cream, can I just use heavy cream? Yes, I’ve tested it with heavy cream for whipping, 32% fat. It’s important that it’s rich; otherwise, the cream won’t turn out as smooth. 3. Can the cake be made without a base? You can try making it with a cookie base, but I don’t recommend it without any base – the cake will be hard to cut and handle. 4. What if the cream doesn’t set? Leave it in the fridge longer. If it still hasn’t set after a few hours, it’s likely the gelatin was overheated or not heated enough. 5. Can I double the quantities for a larger cake? Yes, but adjust the cooling time between layers and use a larger pan. Nutritional Values These values are estimates for one slice (1/12 of the cake): Calories: approximately 320 kcal Protein: 5 g Fat: 20 g Carbohydrates: 30 g The caloric value depends on the type of chocolate and cream used. The fat content is high, and the protein mainly comes from the egg whites and nuts/almonds. The cake is filling, with one slice being sufficient. Storage and Reheating The cake can be stored in the fridge, covered, for 2-3 days without issues. I do not recommend freezing, as the gelatin-based creams change texture after thawing. It should not be reheated. Serve it cold directly. This is, broadly speaking, the three-chocolate cake that I repeat when I have time to let each layer set well. If you want a cake that is simple in structure but dense in chocolate, it's not difficult to adapt, and you don’t need special techniques, just patience.

Chocolate cake with three types of chocolate

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