Three chocolate cake: recipe and preparation:
For the base (rectangular dish 38 x 27 cm)
52 g Tuorli
112g Album_
157g icing sugar
45 g Bitter cocoa powder
15 g Potato starch
For the 3 chocolate mousse:
640 ml of liquid fresh panna
500 ml whole milk
50g Sugar _
6 egg yolks (medium eggs)
100g dark chocolate
100g Milk chocolate
100g white chocolate
20 g of gelatin leaves
2 vanilla pods
to taste Chocolates and chocolate chips (for decoration)

Preparation of the 3 chocolate cake:
The base of the three chocolate cake
To make the Three Chocolate Cake, let’s start from the soft base: you will need to make a Marquise, gluten-free and flourless, but you can also use the chocolate biscuit dough or the cheesecake base.

You will need approx. 4 medium eggs. Separate the yolks from the whites and weigh both until you obtain the weights indicated in the ingredients. Remember to use room temperature eggs.

Turn on the static oven at 200°C

Whisk until stiff peaks form, for approx. 10 minutes, 112 g of egg whites with 105 g of icing sugar, until puffy and foamy.

Whipped eggs – Three chocolate cake base
Next to it, whisk 52g of egg yolks with the remaining 52g of icing sugar until the mixture is light and fluffy. It will take you a few minutes.

Whipped eggs – Three chocolate cake base
Incorporate the whipped yolks into the whites and mix well, using movements from top to bottom.
Also add the sifted starch with the cocoa and incorporate delicately, always with movements from top to bottom, so as not to disassemble the mixture.
Cooking the base of the three chocolate mousse cake
Line a 38cm x 27cm rectangular mold with baking paper and pour the mixture inside. Level with a spatula. Bake in a static oven preheated to 200°C for approx. 9-10 mins.
Basic disc ready – 3 chocolate cake
When it’s ready, let it cool, then turn it over onto a new sheet of baking paper and remove the one used for cooking. Using a pastry ring or a 24 cm cake mold, make a disc which will serve as the base for the 3 chocolate cake.

Three chocolate mousse:
First, whip the cream by itself, but not completely. It should be soft but not too firm (semi-whipped).

Let’s prepare the egg cream (custard) which will be the neutral base of the three creams: in this way you will use the same cream base to which you will combine the 3 different chocolates and the eggs will be pasteurized. Don’t worry, it’s very simple.

Custard base for the three-chocolate mousse
In a saucepan, heat the milk with the 2 vanilla pods cut lengthwise, to medium temperature. Once boiling, turn off and remove the vanilla.

Separately, soak the gelatin leaves in cold water for 8 minutes.
Custard base for the 3 chocolate mousses
In a saucepan, place the 6 medium yolks with 50 g of sugar and mix everything with a hand whisk. Add the hot milk and mix, still using a whisk. Bring the mixture to a temperature of 80-82°C, stirring constantly (measure with a kitchen thermometer). This will take a few minutes. You have to be precise and not exceed the temperature, otherwise the eggs will start to cook. Turn off the heat and add the drained gelatin and mix.

Adding the three chocolates for the cream
Divide the cream into 3 fairly large bowls, inserting 220 g of the mixture into each.
Melt the 3 chocolates separately in a bain-marie or in the microwave. Find out how to melt chocolate.

Add the cream – Three chocolate cake
Gradually insert the melted chocolate into the 3 bowls (i.e. dark, milk and white, each in a different bowl) and mix vigorously to combine well.

Leave the 3 creams to cool for approx. 15 mins. They must reach an optimal temperature of 25°C. If you prefer, you can also melt the chocolate beforehand and pour it over the custard.

Add the cream – Three chocolate cake
Once the time has elapsed, add 200g of whipped cream to each bowl and mix until smooth. You will have obtained the three chocolate mousse.

Three chocolate cake: how to assemble it:
Take the cake ring or cake mold in which you inserted the cake disc and place it on top of the serving dish.

Pour the dark chocolate cream inside and place in the freezer for 20 minutes. You can leave the other creams at room temperature.

Three chocolate mousse cake:
Once the time has elapsed, take the 3 chocolate cake again and pour the milk chocolate cream over it and put it back in the freezer for 20 minutes.

Three chocolate cake ready
After this step, also pour the white chocolate cream and put it in the freezer for 3-4 hours or overnight.

One hour before serving, remove the cake from the freezer and its ring, very carefully, running a sharp knife around the edges.

Three-chocolate cake recipe Three-chocolate cake
Decorate the surface of the cake with chocolates and dark chocolate chips around the edge.

Place in the refrigerator until ready to serve. Your three-chocolate cake is ready! It seems difficult, but the steps are quite easy. A cake that will give you so much satisfaction!

storage :
You can prepare the three chocolate cake in advance and leave it in the freezer until ready to serve. In the refrigerator, it will keep for approx. 2-3 days. Don’t be afraid, it won’t melt!