Cool Mousse cake "Three chocolates"

A very tasty, one might say, simply magnificent dessert made of chocolate biscuit with a three-layer mousse cream - the "Three Chocolates" cake. Juicy biscuit based on dark chocolate, soaked in cream liqueur, with an incredibly delicate mousse of three types of chocolate will delight all sweet lovers.

Ingredients

• For the crust:
• Butter - 100 g
• Sugar - 150 g
• Chocolate black - 100 g
• Eggs - 4 pcs.
• Flour - 100 g
• Baking powder - 1 teaspoon
• For impregnation of the cake:
• Milk - 50 ml
• Baileys liqueur - 50 ml
• For the dark chocolate mousse:
• Chocolate black - 200 g
• Butter - 50 g
• Milk - 120 ml (for chocolate) + 50 ml (for gelatin)
• Cream 35% (cold) - 200 ml
• Gelatin (powder) - 8 g
• Baileys liqueur - 50 ml
• For milk chocolate mousse:
• Milk chocolate - 200 g
• Butter - 50 g
• Milk - 120 ml (for chocolate) + 50 ml (for gelatin)
• Cream 35% (cold) - 200 ml
• Gelatin (powder) - 8 g
• Liquor Bays - 50 ml
• For the white chocolate mousse:
• White chocolate - 200 g
• Butter - 50 g
• Milk - 120 ml for chocolate + 50 ml for gelatin
• Cream 35% (cold) - 200 ml
• Gelatin (powder) - 10 g
• Baileys liqueur - 50 ml
• For chocolate glaze:
• Chocolate black - 50 g
• Cream 30% (hot) - 75 ml
• For decoration (optional):
• Fresh berries or fruits - to taste

Directions

1. Cooking chocolate cake.
2. Beat room temperature butter with sugar for about 2-3 minutes.
3. Melt the chocolate in a water bath or in the microwave in 30-second bursts, stirring well each time. Allow the melted chocolate to cool slightly and add to the mixture. Beat until smooth.
4. Continue beating while adding one egg at a time, beating well after each addition.
5. In another bowl, mix the sifted flour with the baking powder.
6. Add flour in parts to the chocolate dough, mixing well with a mixer each time.
7. Cover a 23 cm springform pan with baking paper, grease the sides with butter, put the chocolate dough and level it.
8. Bake the chocolate cake in a preheated oven at 180°C for 25-30 minutes or until a toothpick inserted comes out clean.
9. Let the finished chocolate cake cool completely.
10. Cut into a shape with a diameter of 20 centimeters.
11. Install a split ring with a diameter of 20 cm, lay an acetate film on the inside. Put the chocolate cake in a ring and soak it with milk mixed with liquor.
12. Preparing dark chocolate mousse.
13. In a heatproof bowl, combine dark chocolate, milk and butter.
14. Put the bowl in a water bath (on top of a pot of boiling water). Stirring, melt until the mixture becomes homogeneous. Remove the chocolate mixture from the water bath and cool.
15. Pour gelatin with cold milk and leave to swell for 5-10 minutes. Then heat the gelatin, stirring, until it is completely dissolved (do not boil!).
16. Add Baileys liqueur to gelatin, mix well and remove from heat.
17. Add the warm gelatin mixture to the melted chocolate and stir until smooth.
18. Whip the cold cream until stiff peaks form.
19. Add chocolate mixture to whipped cream. Mix chocolate with cream.
20. Pour the finished mixture onto the biscuit cake, level the surface and refrigerate for about 30-40 minutes to set.
21. While the first dark chocolate layer is setting, make the milk chocolate mousse. Repeat the same steps as for the dark chocolate mousse and pour over the first layer. Send to the refrigerator for about 30-40 minutes to solidify.
22. For the white chocolate mousse, repeat the same steps as for the dark and milk layers. But for a white chocolate layer, a little more gelatin is required, since white chocolate is less dense than dark and milk chocolate, and holds its shape worse.
23. Pour the white chocolate mixture over the milk chocolate mousse and smooth the surface.
24. Send the "Three Chocolates" cake to the refrigerator for at least 5-6 hours to harden.
25. Preparing the icing for decorating the cake. Bring the cream to a boil, but do not boil! Pour hot cream over dark chocolate and mix well until smooth.
26. Take the cake out of the refrigerator, free from the ring.
27. Carefully run a thin knife along the side and remove the acetate film.
28. Top the cake with chocolate icing, making decorative smudges so that the icing flows down the sides of the cake.
29. The cake can be decorated with chocolate curls, fruits or berries.
30. Place the mousse cake in the refrigerator for 30-40 minutes to allow the chocolate icing to harden.
31. Mousse cake "Three chocolates" is ready.
32. Bon appetit and happy baking!