Three-mousse cake

Name: Three-mousse cake
Ingredients: 120 g butter with 82% fat; 150 g sugar; 1 teaspoon vanilla extract; 2 eggs; 80 g cocoa powder; 50 g flour; 1/8 teaspoon fine salt; 1/2 teaspoon baking powder; 200 g milk chocolate; 250 ml whipping cream; 2 teaspoons gelatin; 2 tablespoons water; 200 g white chocolate; 250 g raspberries; 250 ml whipping cream; 2 teaspoons gelatin; 2 tablespoons water; 200 g white chocolate; 250 ml whipping cream; 2 teaspoons gelatin; 2 tablespoons water; 100 g white chocolate; 100 ml whipping cream

Dessert - Three-mousse cake by Catalina H. - Recipia

Three-mousse cake has a cocoa base and layers of milk chocolate, strained raspberry and white chocolate, under a white glaze. I like to serve it cold, in narrow slices, on white plates, where the bands of mousse and the dark base show up nicely; I eat it with a small fork, like an ordinary slice of cake. Preparation: 45 minutes. Cooking: 40 minutes. Resting: 4 hours and 30 minutes. Total time: 5 hours and 55 minutes. Servings: 10. Approximately 900 kcal and 10 g protein per serving.

Ingredients

For the cake base

120 g butter with 82% fat
150 g sugar
1 teaspoon vanilla extract
2 eggs
80 g cocoa powder
50 g flour
1/8 teaspoon fine salt
1/2 teaspoon baking powder

For the milk chocolate mousse

200 g milk chocolate
250 ml whipping cream
2 teaspoons gelatin
2 tablespoons water

For the raspberry mousse

200 g white chocolate
250 g raspberries
250 ml whipping cream
2 teaspoons gelatin
2 tablespoons water

For the white chocolate mousse

200 g white chocolate
250 ml whipping cream
2 teaspoons gelatin
2 tablespoons water

For the glaze

100 g white chocolate
100 ml whipping cream

Preparation

1. Melt the butter in a saucepan over low heat with the sugar and vanilla extract for 3 minutes. Take the pan off the heat and let the mixture cool to room temperature. 2. Beat in the eggs one at a time, mixing well after each addition. In a separate bowl, mix the cocoa with the flour, salt and baking powder, then fold them into the mixture. 3. Pour the batter into a 20 cm cake pan lined with baking paper. Bake at 160°C for 20-25 minutes, until a toothpick inserted into the cake comes out clean. 4. Let the cake base cool completely, about 1 hour. Line the pan it was baked in with cling film and place the base back in it. 5. For the milk chocolate mousse, melt the chocolate, broken into pieces, with 150 ml whipping cream in a double boiler for 3 minutes, stirring until smooth. Let it cool to room temperature. 6. Bloom 2 teaspoons of gelatin in 2 tablespoons of water for 5 minutes, then melt it in the microwave for 5 seconds. Stir it into the melted chocolate. Whip the remaining 100 ml whipping cream and gently fold it into the chocolate. 7. Pour the mousse over the cake base and refrigerate the pan for at least 1 hour, until the layer is firm. 8. For the raspberry mousse, melt 200 g white chocolate with 150 ml whipping cream in a double boiler for 3 minutes, stirring until smooth. Let the mixture cool to room temperature. Bloom 2 teaspoons of gelatin in 2 tablespoons of water for 5 minutes, then melt it in the microwave for 5 seconds. 9. Stir the gelatin into the chocolate. Blend the raspberries and pass them through a sieve, then mix them into the chocolate. Whip the remaining 100 ml whipping cream and gently fold it in. Pour the mousse over the milk chocolate layer and refrigerate the pan for 1 hour, until set. 10. For the white chocolate mousse, melt the other 200 g white chocolate with 150 ml whipping cream in a double boiler for 3 minutes, stirring until smooth. Let it cool to room temperature. Bloom 2 teaspoons of gelatin in 2 tablespoons of water for 5 minutes and melt it in the microwave for 5 seconds, then stir it into the chocolate. 11. Whip the remaining 100 ml whipping cream and gently fold it into the chocolate. Pour the mousse over the raspberry layer and refrigerate the cake for 1 hour, until set. 12. Melt 100 g white chocolate with 100 ml whipping cream in a double boiler for 3 minutes, stirring until you have a smooth glaze. Let it cool, pour it over the cake and refrigerate for 30 minutes.

Notes

You can replace the flour in the cake base with 50 g gluten-free mix; this version contains gluten, dairy and eggs. Covered, the cake keeps in the fridge for up to 3 days. For the mousse, choose chocolate made for melting, not baking chips; frozen raspberries can be used after thawing and draining. If the mousse still seems soft when it is time to add the next layer, leave it to chill until firm. Like a brownie with cream, each slice goes well with coffee.