Chocolate base: In a sufficiently large bowl, mix the ground almonds with 60 g of powdered sugar and cocoa, ensuring that the ingredients are well integrated. This will form the delicious base for your cake. In a separate bowl, beat the egg whites with a pinch of salt using an electric mixer. Gradually add 40 g of powdered sugar, continuing to mix until you achieve a stiff and glossy meringue. This step is crucial as it will give the base an airy and light texture.
Once the egg whites are ready, carefully fold in 1/3 of the egg whites into the almond mixture using a spatula, mixing gently so as not to deflate the batter. Then, add the remaining egg whites, folding gently from the bottom up. This will ensure that the base will be fluffy and airy. Pour the mixture into a round cake pan with removable walls, which you have previously lined with parchment paper. Preheat the oven to 200 degrees Celsius and place the pan inside. Bake the base for about 15 minutes, or until it is well baked and passes the toothpick test. Once baked, let it cool in the pan.
For the chocolate mousse: Start by soaking the gelatin sheet in cold water according to the package instructions. In another bowl, whip the cream until it becomes firm but not over-beaten. Then, in a double boiler, heat the grated chocolate together with the sweet liquid cream, stirring constantly to avoid burning the chocolate. When the chocolate is completely melted, remove from heat and let it cool slightly. Drain the gelatin and add it to the warm chocolate mixture, stirring well to dissolve completely. Finally, gently fold in the whipped cream, being careful not to lose the incorporated air.
Assembly: Prepare a plastic wrap to place in the removable wall pan, lining both the bottom and the sides of the mold. Place the cooled base in the pan, then pour the white chocolate mousse on top. Let it chill in the refrigerator for at least one hour to set. After that, add the milk chocolate mousse, followed by the dark chocolate mousse. Ensure that each layer sets properly, leaving the cake in the fridge for at least 4 hours, but ideally overnight. Finally, carefully remove the wrap. Decorating the cake can be a fun activity, use grated chocolate, fresh fruits, or whipped cream, letting your inspiration guide you. This chocolate cake will surely become the star of any festive meal!
Once the egg whites are ready, carefully fold in 1/3 of the egg whites into the almond mixture using a spatula, mixing gently so as not to deflate the batter. Then, add the remaining egg whites, folding gently from the bottom up. This will ensure that the base will be fluffy and airy. Pour the mixture into a round cake pan with removable walls, which you have previously lined with parchment paper. Preheat the oven to 200 degrees Celsius and place the pan inside. Bake the base for about 15 minutes, or until it is well baked and passes the toothpick test. Once baked, let it cool in the pan.
For the chocolate mousse: Start by soaking the gelatin sheet in cold water according to the package instructions. In another bowl, whip the cream until it becomes firm but not over-beaten. Then, in a double boiler, heat the grated chocolate together with the sweet liquid cream, stirring constantly to avoid burning the chocolate. When the chocolate is completely melted, remove from heat and let it cool slightly. Drain the gelatin and add it to the warm chocolate mixture, stirring well to dissolve completely. Finally, gently fold in the whipped cream, being careful not to lose the incorporated air.
Assembly: Prepare a plastic wrap to place in the removable wall pan, lining both the bottom and the sides of the mold. Place the cooled base in the pan, then pour the white chocolate mousse on top. Let it chill in the refrigerator for at least one hour to set. After that, add the milk chocolate mousse, followed by the dark chocolate mousse. Ensure that each layer sets properly, leaving the cake in the fridge for at least 4 hours, but ideally overnight. Finally, carefully remove the wrap. Decorating the cake can be a fun activity, use grated chocolate, fresh fruits, or whipped cream, letting your inspiration guide you. This chocolate cake will surely become the star of any festive meal!
Ingredients
Chocolate Base: -4 egg whites -20 g cocoa -100 g powdered sugar (60+40) -60 g ground almonds or ground walnuts -1 pinch of salt White Chocolate Mousse: -125 ml sweet liquid cream for whipping -250 g grated white chocolate -1 1/2 sheets of gelatin -300 ml unsweetened whipped cream Milk Chocolate Mousse: -125 ml sweet liquid cream for whipping -160 g grated milk chocolate -1 1/2 sheets of gelatin -100 g whipped cream Dark Chocolate Mousse: -125 ml sweet liquid cream for whipping -200 g grated dark chocolate -1 sheet of gelatin -110 g whipped cream