Three-chocolate cake

Name: Three-chocolate cake
Ingredients: 2 large eggs; 50 g sugar; 2 tablespoons oil; 40 g flour; 10 g cocoa powder; 1/4 teaspoon baking powder; 1/8 teaspoon salt; 10 g butter; 100 ml cold water; 2 g powdered gelatin or 1 gelatin sheet; 200 ml liquid cream; 200 g white chocolate; 100 ml whipping cream; 100 ml cold water; 2 g powdered gelatin or 1 gelatin sheet; 200 ml liquid cream; 200 g milk chocolate; 100 ml whipping cream; 100 ml cold water; 2 g powdered gelatin or 1 gelatin sheet; 200 ml liquid cream; 200 g dark chocolate; 100 ml whipping cream; 20 g grated chocolate

Dessert - Three-chocolate cake by Rafila K. - Recipia

Three-chocolate cake is served on special occasions and has three creams layered over a thin cocoa sponge. After a night in the fridge, the layers cut neatly and stay well defined. When it comes to dark chocolate, I check the smell first; I prefer it without burnt notes. Prep: 45 minutes. Cook: 35-45 minutes. Rest: 9 hours and 40 minutes. Total time: 11 hours-11 hours and 10 minutes. Servings: 12. About 640 kcal and 8 g protein per serving.

Ingredients

For the sponge

2 large eggs
50 g sugar
2 tablespoons oil
40 g flour
10 g cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
10 g butter

For the white chocolate cream

100 ml cold water
2 g powdered gelatin or 1 gelatin sheet
200 ml liquid cream
200 g white chocolate
100 ml whipping cream

For the milk chocolate cream

100 ml cold water
2 g powdered gelatin or 1 gelatin sheet
200 ml liquid cream
200 g milk chocolate
100 ml whipping cream

For the dark chocolate cream

100 ml cold water
2 g powdered gelatin or 1 gelatin sheet
200 ml liquid cream
200 g dark chocolate
100 ml whipping cream

For decoration

20 g grated chocolate

Preparation

1. Separate the egg whites from the yolks and beat the whites on high speed until stiff. Add the sugar and salt, then beat for a little longer. 2. Mix the yolks with the oil. Gently fold them into the whites with a whisk, using circular motions from the bottom up. 3. Mix the flour with the cocoa powder and baking powder. Add the mixture in three batches, folding it in after each one. 4. Grease a 28 cm springform pan with butter. Pour in the batter and bake at 190°C for 20-30 minutes, until a toothpick inserted in the middle comes out clean. 5. Leave the sponge to cool in the pan for about 60 minutes. 6. For the white chocolate cream, soak the gelatin in 100 ml cold water for 15 minutes. Heat the liquid cream with the white chocolate broken into pieces over low heat for 5 minutes, stirring until melted. Melt the gelatin over a bain-marie for a few seconds, stirring, then take it off the heat as soon as it turns liquid. Mix a spoonful of the chocolate cream with the gelatin, then stir the gelatin into all of the cream. Leave it to reach room temperature, whip the remaining cream and fold it in. 7. Pour the white chocolate cream over the cooled sponge, smooth the top and refrigerate the cake for 20 minutes. 8. Prepare the milk chocolate cream in the same way as the white chocolate cream, using 100 ml cold water for the gelatin. Spread the cream over the white layer and refrigerate the cake for 20 minutes. 9. Prepare the dark chocolate cream in the same way, with the last 100 ml cold water for the gelatin. Spread it over the milk chocolate layer and smooth the top. 10. Leave the cake in the fridge overnight, about 8 hours. Sprinkle with grated chocolate before serving.

Notes

The cake keeps covered in the fridge for up to 3 days and can be made the night before serving. For a gluten-free version, replace the flour with 40 g gluten-free flour blend; the cake contains eggs and dairy. A slice goes well with a short espresso, and the texture is reminiscent of layered pudding, except the cocoa sponge makes it a cake. For the dark layer, choose chocolate with 50-60% cocoa so its flavor doesn't overpower the other layers. Gelatin can leave flecks in the cream if it's too cold when you pour it in, so first mix it with a spoonful of warm cream.