Cake "Three chocolates"

Description

Girls, as promised, are the recipe of the cake that we prepared at the master class at the Culinary Academy of Hector under the leadership of Lisa Glinsky! See, because there are two bonus recipe for a Biscuit (cookie) "Savoiardi" and mirror glaze!

Ingredients

Chicken egg

2 piece
Flour

50 g
Sugar

50 g
Powdered sugar

30 g
Milk

150 ml
Cream

450 ml
Yolk egg

4 piece
Sugar

40 g
Gelatin

15 g
White chocolate

40 g
Chocolate milk

40 g
Dark chocolate

40 g
Sugar

50 g
Water

50 ml
Cocoa powder

10 g
Water

50 ml
Sugar

50 g
Glucose syrup

10 g
Cocoa powder

10 g
Gelatin

3 g

Cooking

First of all, prepare the basis of our massovogo cake biscuit Savoiardi. Gather the necessary ingredients, because everything must be at hand! Do not forget to prepare a culinary package with nozzle No. 12.

Separate the yolks from the whites and combine them with half the sugar. Well, beat with a mixer until the sugar is dissolved and increase the weight in volume.

Separately whisk the whites until soft peaks form and enter the remaining half of the sugar. Finish off the whites until stable peaks and gradually add to the yolks. Gently stir, but do not try to achieve uniformity! It is important not to damage the protein component of the swing!

Gradually sieve the flour and again stir with a silicone spatula from the bottom up as if shaking the strainer. Not aktivnichal to leave the airiness of protein!

Here is the dough for the biscuit! As you can see, until homogeneity is far from it! But leave it in that condition and fill a culinary bag with nozzle.

Turn on the oven at 170 degrees and warmed up. The pan dimmed with baking paper and draw an outline within the culinary ring to understand what the diameter of the cake we will have in the future! I used a pastry ring with a diameter of 16 cm Otkryvaem pastry "snail", starting from the center of the circle. Leave it up to our ring gap in 1-1,5 cm Is required in order for a soufflé filled the rest of the volume, and the cake will remain invisible inside the cake!

My kids love the cookies chew and as for them I form a little "snails"! Using a small strainer sprinkle the deposited dough with powdered sugar. Allow to stand for 5 minutes and put into the oven for 12-15 minutes. The first 10 minutes the oven do not open to sponge cake is not a donkey, and then check with a finger on the firmness! Need to get soft and ready for a biscuit, not dry cookies! Because we press the finger biscuits, it should otprint the dent back!

Ready biscuit cool!

Impregnation to make the syrup from sugar, water and cocoa powder!

Combine our ingredients and put on medium heat. Bring to a boil and the sugar is dissolved and remove from heat. Cool!

Now take for Bavarois chocolate Bavarian cream mousse! This is our 3-layer cake! Prepare the necessary ingredients.

Gelatin pour a small amount of water and give it time to swell, now prepare the cream Anglaise.

Creme Anglaise is the base of our chocolate mousse! Combine the egg yolks with half the sugar and RUB well with a whisk until white.

In a fireproof bowl, combine milk, 150 ml cream and the remaining half of the sugar. Installed in a water "bath" and warmed mixture. A portion of the warmed creamy mass pour in the egg yolks and bring whisk until smooth. Returned in a fireproof bowl to the rest mass and heated with constant stirring until lightly thickened. Which took me 15 minutes! Warmed gently, the mixture should not boil nor exceed 84 degrees, otherwise the cream will curdle!

Shoot our cream from the water bath and add swollen gelatin. Mix well until it dissolves.

Divide the cream into 3 equal parts and each one you add chocolate: white, milk and dark! Gently stir until it dissolves.

Here are smooth and colorful mass we need to. First go to the cake mass with dark chocolate, because it can be cool to "bath" of ice with constant stirring.

The remaining cream (300 ml), beat until stable peaks and enter 1/3 in the already cold and beginning to thicken a cream of black chocolate. Gently bring to homogeneity with a whisk upwards, as though enriching the mass with lightness of cream.

Take a bowl in which we served our cake and begin to assemble it in the pastry ring. If there is a border tape, then you need to shoot it to the sides of the ring to the cake held the form while submitting and remove the tape before the actual eating! The center puts the "snail" from our biscuit Savoiardi, soaking it with syrup. Put the ring and gently distribute the chocolate Bavarois the biscuit and into the space between the cake and the ring. Refrigerate to harden and prepare Bavarois of milk chocolate, adding to the mass of already half of the remaining cream. Spread the mass on top of a frozen layer of dark chocolate. All the same we make with a mixture of white chocolate, adding the remaining cream. Remove the cake in the fridge to harden!

Now prepare a mirror glaze! Gather the necessary ingredients. Gelatin pour a small amount of water (2 tbsp) for the swelling!

Mix sugar and cocoa powder! Add water and glucose. Bring mixture to a boil and remove from heat! Added swollen gelatin and carefully stir with a whisk to avoid bubbles - then with them to fight hard! But if they are the same formed, take a piece of cling film and gently laid her on the surface of the glaze and take off! Air bubbles will remain on the film, and the frosting will stay smooth and silk!

We get such a beautiful mirror glaze. As you can see, my kitchen cabinets are reflected in the glaze. It slightly cooled and carefully poured onto the surface of a frozen cake uniformly distributed over the entire surface by rotating the plate with the cake clockwise and slightly tilting it. Then I had a mishap: I've cooled the glaze and I have unevenly froze upon contact with the cold surface of the cake. So I had to rectify the situation and cook a second batch of the glaze that is already neatly laid on the surface of the cake. But in the final photo you can see that it is quite dense, which should not be the idea.

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