CAKE «Three chocolate».

CAKE «Three chocolate».

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Chocolate biscuit without flour:
— 2 egg yolks,
— 2 protein
— 45 grams of dark chocolate,
— 20 g of butter,
— 40 g sugar.

Dark chocolate mousse:
— 130 grams of cream 33-35%
— 15 g of sugar,
— 25 g egg yolk,
— 110 grams of cream 33-35% (whip)
— 5 g of the gelatin sheet,
— 40 g of ground chocolate 75-80%.

Milk chocolate mousse:
— 130 grams of cream 33-35%
— 15 g of sugar,
— 25 g egg yolk,
— 110 grams of cream 33-35%
— 5 g of the gelatin sheet,
— 40 g of milled milk chocolate.

White chocolate mousse:
— 130 grams of cream 33-35%
— 15 g of sugar,
— 25 g egg yolk,
— 110 grams of cream 33-35%
— 5 g of the gelatin sheet,
— 40 g of ground white chocolate.

White glyassazh:
— 37 g water
— 75 g of sugar,
— 75 g of glucose syrup,
— 75 g of white chocolate
— 50 g of cold milk
— 5-7 g gelatin sheet,
— titanium dioxide.

Chocolate biscuit without flour: Heat oven to 180 degrees. Baking vystelit greased baking paper. Melt chocolate and butter in a water bath. Protein shake up with a pinch of salt to stable peaks. Zeljko Beat with sugar until white, mix with the chocolate and butter. Carefully enter spatula proteins. Put the dough on a baking sheet, flatten. Bake for 10-12 minutes. Cool the cake and cut the size of the form. Put into a mold whose walls lay pastry strip.

All the desserts are prepared on the same technology, which is very convenient, yet stiffens one, prepare the second.

Any Mousse: Soak gelatin in cold water. Cream heated to 75 degrees. Carefully pour in the yolk mixed with sugar. Pour back into the ladle, and boil down the mixture to 85 degrees over low heat until slightly thickened. Remove from heat, pour into a cold bowl, add the chocolate, then gelatin. Stir and cool to room temperature. Whip the cream and mix with a whisk into the chocolate mixture.

Glyassazh: Soak gelatin in cold water. Water, sugar and glucose brought to the boiling point (103 deg.). Remove from heat, add cold milk and chopped chocolate. Stir. Add gelatin and diksid pressed titanium. Working temperaura 30-35 degrees.

Assembly: On top lay a dark mousse cake, cool, put the milk, cool, white, cool. After each mousse I put the cake in the freezer for 20-25 minutes. Completely cool the cake in the refrigerator for at least 6 hours. Cover glyassazhem and decorate to your liking ..

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