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Cake with 3 types of chocolate

Cake with 3 types of chocolate

Preheat the oven to 180 ° C. Grease with butter 2 round trays of 23 cm. For the dough, put the white and dark chocolate in 2 small bowls and melt them in the microwave or in a bain-marie. Put the rest of the ingredients, apart from the coffee. and vanilla, in a large bowl and beat until you get a creamy composition.

Divide the mixture into 2, and add the coffee and melted dark chocolate in one mixture and the vanilla and melted white chocolate in the other mixture. Mix each composition well, then pour them into the 2 trays. Bake them for 20-25 minutes, until they have risen slightly and come off the edges of the tray slightly. Let them cool in the trays for a few minutes, then place them on a plate.

For the filling, heat the whipped cream in a saucepan, and put both kinds of chocolate in a bowl. Once the whipped cream has started to boil, pour it over the chocolate in the bowl and let them sit for 5 minutes, then mix them until you get a fine composition. Allow the cream to cool completely, then mix it with gelatin prepared according to the instructions on the package and let it cool for 20-30 minutes.

Cut the vanilla top in half. Place half a vanilla top on a plate, grease it with half of the cream and place the chocolate top. Grease the chocolate top with the remaining cream and place the second half of the top on top. vanilla.

Decorate it with white, bitter chocolate or milk, melted or, in my case, with sugar paste.

Trois Chocolat: French cake with three types of chocolate

If we kept talking about dietary desserts, healthy and that do not affect your figure too much, today is the time to enter a little forbidden land and present a decadent cake, which does not use one, but three types of chocolate. It is the ideal dessert for chocolatiers, for children, for the days when nothing went well. For anyone and any moment, in fact. As you know, the French know how to enjoy culinary delights and have a much less restrictive diet than the rest of the world, and today's cake perfectly illustrates their taste for everything that is refined and enchanting for the taste buds.

Discover, therefore, the recipe for the French cake called Trois Chocolat, which will make you forget all the problems with its divine taste!

Ingredients Trio cake with chocolate

(for a cake shape with a diameter of 26 cm)

  • 4 whole eggs
  • 120 grams of sugar
  • 30 grams of cocoa (of the highest quality, from the black and aromatic)
  • 70 grams of flour
  • 1 pinch of salt
  • 1 tablespoon vanilla extract

syrup (optional):

cream with three types of chocolate:

  • 750 ml. milk
  • 1 pinch of salt
  • 6 yolks
  • 170 grams of sugar
  • 80 grams of flour (or 60 grams of corn starch)
  • 1 tablespoon vanilla extract
  • 175 grams of chocolate with 75% cocoa
  • 175 grams of chocolate with 45% cocoa (with milk)
  • 175 grams of white chocolate
  • 35 grams of granulated gelatin or sheets
  • 120 ml. cold water
  • 1 kg. of whipped cream with a minimum of 32% fat

glaze and decor:

  • 120 grams of chocolate with 75% cocoa
  • 80 grams of butter
  • seasonal fruits, chocolate figurines / decorations, etc.

Preparing Trio Cake with Chocolate & # 8211 video recipe

How to prepare Chocolate Trio cake & recipe in text format (printable):

Preparing the top for the Chocolate Trio Cake:

It is not necessary to make exactly the same type of countertop as I did, in the end, this cake can be successfully mounted on a counter of butter biscuits, becoming a complete one without baking. If you want to make the top, this is a very simple one, made according to the roll top recipe, with a little more cocoa, because I wanted a fragrant top and as dark as possible.

1. Turn on the oven and set it at 170 degrees Celsius. Prepare a 26 cm form. diameter, lining it with baking paper or greasing it with butter and lining it with flour.

2. I put all 4 eggs, whole, together with the salt, in the bowl of the mixer. I beat them just enough to liquefy, then I added the sugar and vanilla extract and mixed everything at high speed until the cream lightened a lot in color and increased its volume a lot. Sift the cocoa and flour over the egg composition and incorporate with a flexible spatula, permanently raising the composition from the bottom of the bowl to the surface, while the bowl rotates slightly clockwise.

3. The well-homogenized composition is poured into the form, leveled and baked at a medium height, in the preheated oven at 170 degrees, for 25-30 minutes, until the toothpick test. Allow the countertop to cool in shape and optionally, it can be shaped (see video above).

Chocolate Trio Cake & # 8211 making cream with 3 types of chocolate:

1. In a saucepan with a thicker bottom, pour 750 ml of milk and add salt.

2. Meanwhile, in a large bowl, mix 6 raw egg yolks with 170 grams of sugar until the mixture becomes creamy, much lighter in color and has increased in volume.

3. Add 80 grams of flour over the egg mixture and mix / mix at low speed until a homogeneous dough, without lumps.

4. Pour 150-200 ml. of hot milk over the bowl mixture, stirring well. After it is perfectly homogenized, pour everything over the milk left in the pan.

5. Put the pan on medium heat and stir constantly with the whisk until it starts to boil. Stir vigorously, vigorously, for another 1-2 minutes, until the cream thickens well. Add the vanilla extract, mix well and remove from the heat, covering the pan well with cling film.

6. As the basic cream & # 8211 which is actually a classic vanilla cream & # 8211 cools down, put the gelatine in a bowl and add 120 ml. very cold water. Stir and let it hydrate. If you use gelatin in sheets, they are hydrated in a lot of very cold water, to be well covered.

7. As long as the base cream cools and the gelatin hydrates, we will melt, separately, the 3 types of chocolate: we put on the fire a saucepan with water & # 8211 only two or three fingers to be water & # 8211 and the chocolates we put them in spacious, fire-resistant bowls. When the water boils, we will adjust the bowls in the mouth of the pan, so that the bottom of the bowl does not touch the boiling water, heating only from the steam, and we will melt the chocolates. Wrap the bowls with cling film and keep them, as much as possible, in a warm place.

8. We will pass the vanilla cream finished in point 5 through the sieve, collecting it in a bowl. We need to measure the final amount of the base cream, so we will weigh it. I got 907 grams of cream, but depending on the size of the eggs / evaporation during cooking / loss (how much is left on the pan or sieve) it may result in a little more or a little less.

9. In hot but not hot cream & # 8211 is not allowed to be hotter than 60 degrees Celsius & # 8211 dissolve hydrated gelatin. If the gelatin were heated to more than 60 degrees, it would lose its gelling properties. After dissolving the gelatin, we obtained 1041 grams of basic cream.

10. The basic cream is divided equally between the bowls of melted chocolate, each type of chocolate having exactly one third, in my case 347 grams (1-2 grams more or less are not a problem). Homogenize the cream added with each type of chocolate, wrap the bowls with food foil and keep them in a warm place in the kitchen, because we do not want to gel the gelatin before it is time to work with the creams.

11. Beat the whipped cream. It must be very cold when we beat it (preferably kept overnight in the refrigerator), otherwise it will not accumulate air and will not increase in volume. Pour the whipped cream into a large bowl and beat with the mixer on high speed just until it hardens, holding on to the mixer blade when it is removed from the whipped cream mass. If we beat more than that, we risk separating the cream into butter and whey.

12. Each type of chocolate cream has 333 grams (+/-) of the amount of whipped cream. We divide the cream into thirds and we will homogenize it in the chocolate creams as it will be their turn to use them (in the meantime, the remaining whipped cream will be kept in the fridge). First, add 2-3 tablespoons of the amount of cream and mix vigorously with a spatula until perfectly blended. Only then we add the rest of the cream and incorporate it with the spatula, by folding, with identical movements as we did when mixing the top. Each cream in which the whipped cream has been incorporated will be poured into the mold, as shown below.

Trio cake with chocolate & # 8211 Assembly and decoration

1. For assembly we can use either the form with removable walls in which we baked the top, or an adjustable ring for cakes, higher. The cake will come out quite high, you may need to raise the edges with acetate foil or cardboard wrapped in food foil. Place the top in the form and, optionally, syrup (the syrup is prepared by mixing all the ingredients specified in the list above). We will immediately pour over the counter the dark chocolate cream, with 75% cocoa, in which we incorporated the cream, as we described in the previous point. Gently hit the shape of the worktop twice (lift it about 3 cm and let it fall) to take the top and cream, then give the cake form in the freezer for 15-20 minutes, during which time the cream will strengthen enough so we can pour the next layer.

In the meantime, the other creams are kept in a warm place, I don't like to repeat myself, but if they manage to harden in the bowl, you will eat them from there with a teaspoon!

2. After the first layer has hardened, add the next & # 8211 milk chocolate, in which we will incorporate the whipped cream exactly as shown in Chocolate Trio Cake & # 8211 making cream with 3 types of chocolate / point 12 & # 8211 and proceed in the same way as above, shaping in the freezer for 15-20 minutes.

3. Pour the last layer of cream, the one with white chocolate (with built-in cream, of course) and put the cream in the freezer for the last 15 minutes, then wrap the form well with cling film and transfer to the refrigerator for at least 3 hours, barely then we can get the cake out of shape.

4. To remove the cake from the mold, the removable walls of the mold should be lightly heated, either by wiping it repeatedly with a sponge / cloth soaked in hot water, or & # 8211 in my case & # 8211 with a special kitchen torch. The heat will melt a shallow layer of cream, allowing the cake to peel off the walls of the mold. Remove the ring and put the cake in the fridge.

5. You can use what kind of icing you like, I prepared a very simple one, melting in a bain-marie (as I showed when preparing the cream, point 7) 120 grams of dark chocolate and 80 grams of butter, until they completely homogenized. I then took the bowl of melted chocolate from the heat and left it at room temperature to cool until it became neutral to the touch.

6. On the very cold cake, I distributed the melted chocolate and spread it quickly with a spatula, allowing it to pour over the edges from place to place. I decorated it with fresh figs, which I arranged on the cake while the icing was still wet, just as well, but can be used for decoration other fruits & # 8211 raspberries, blackberries, blueberries, strawberries & # 8211 or chocolate figurines, caramelized nuts and hazelnuts, etc.

The cake is kept in the refrigerator, it will be served very cold and when serving we will need a knife with a blade soaked in hot water and wiped with a clean kitchen towel, after each cut. Good job and great appetite!

Chocolate cake

This attractive cake has a surprise ingredient: mayonnaise, which takes the place of oil or butter to give rise to a fluffy and moist top, perfect for unsweetened cakes. But you need a mayonnaise without flavors and without too much salt that you can prepare yourself at home.

Preheat the oven to 180C and prepare 3 round trays with a diameter of 20cm.

Mix the cocoa powder with the chopped chocolate in a bowl. Add boiling water and mix with a whisk until the chocolate melts and mixes with the cocoa.

Sift flour, baking powder and baking soda and set aside.

Beat the mayonnaise with the two types of sugar for 2-3 minutes. Add eggs, one at a time, and incorporate them. Put the vanilla extract.

Incorporate in the mayonnaise with sugar and egg flour and the mixture with the chocolate in 4 equal tranches, alternating them.

Divide the dough into 3 trays and bake the tops for 30-32 minutes. Let them cool for 20 minutes in trays, then on a grill.

For the cream you need:

  • 300g dark chocolate, chopped
  • 340g soft butter
  • 400g powdered sugar
  • 1 tablespoon vanilla extract

Melt the chocolate in a bain marie, then let it cool a bit.

Incorporate soft butter in it, using a mixer. Gradually add the sifted powdered sugar and incorporate it with the mixer. Finally add the vanilla extract.

Assemble the cake by putting a generous layer of cream between the tops and then covering it entirely with cream.

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About the Chocolate Trio Cake (Trois Chocolats)

We are already used to the & # 8222 Romanian adaptations & # 8221 made by ear and the distortion of many famous recipes. That's how it came to Tort Dobos with margarine and cocoa cream (instead of butter and chocolate), at Diplomat cake or Black Forest with imitation whipped cream and cherries from compote or sour cherry. Jale! I'm not saying, do them like that (if you like) but don't present them under the original names.

So with this Chocolate Trio Cake. In recent years, I have seen it made in the same way, without having exactly the basic component: the vanilla Bavarian sauce. Most recipes were with hulala or other vegetable mess mixed with household chocolate and gelatin. For some, it wasn't even whipped cream, but some were made ganache with gelatin, possibly until cooked. Some compact layers of rubber, which is true, in three colors. I think that if you dropped them on the floor, the cakes would jump all the way to the ceiling, no matter how gummy they were.

Many of you know that I am a confectioner-pastry chef and that I did my training at the prestigious Howard-Johnson Hotel (now Sheraton) in Bucharest, under the guidance of the famous Chef Henrik Sebok. Well, at that time (we're talking about 2014) these Chocolate Trio were made on the conveyor belt in the hotel's pastry laboratory. My recipe is similar to the one used there and the one presented at Bake-Off Romania (if you remember the TV contest) from which I was inspired. I was very happy when I saw that the competitors were offered an authentic recipe for the Chocolate Trio Cake!

What do I mean? The cream layers must be even and aerated (with air bubbles in them), as a sign of creaminess. Even if they are well coagulated with gelatin, they must be soft and creamy. I will explain below all the tricks and techniques necessary to obtain this texture: from the amount of gelatin to the stage in which the whipped cream is beaten (natural cream, of course).

I made the Chocolate Trio Cake many times, both at my laboratory in Arad and at home. Here is a perfect rectangular version: all layers equal and with air bubbles. The picture is made by Laura Laurentiu (blogger at who also prepared this cake several times following my advice and who was ultra delighted with the result.

The cake can be mounted both in rectangular metal frames and in cake shapes with detachable walls or in silicone shapes. The problem with rigid shapes (metal) is that their walls must be lined with acetate tape (acetophane & # 8211 a kind of thicker plastic foil, special for confectionery) to get a beautiful border. In the case of silicone (elastic) forms, this is no longer necessary.

Here is this chocolate trio cake mounted in a round shape of 22 cm and approx. 8 cm high. For the shape of 24 cm and 9 cm height you will have to multiply the recipe by 1.33 x.

The Chocolate Trio cake that I present to you today I made for my birthday, on May 11, 2017. I completely forgot that I posed for it and today I discovered the photos in the computer and I found that some intermediates are missing. Don't worry, I'll tell you in detail. I simplified the recipe in the sense that I used only two types of chocolate (bitter with 70% cocoa and white) and I made the middle layer by mixing them. Simple, right? I don't have milk chocolate in the house and I resorted to this artifice. The chocolate I use is a good quality one, with cocoa butter. I have been using Belgian Calllebaut chocolate for years, but it comes in large 5 kg bags.

Search Selgros Manner chocolate (imported from Austria, from the company that also makes the famous wafers with cocoa), 200 g sheets in pink packaging & # 8211 in the district with confectionery and pastry ingredients. You will find both bitter, milky and white. Very good! Don't touch the cheap household chocolates (those 1 kg block type) because it's a waste of time with them.

The whipped cream you choose should be a natural one, ie cream for whipped cream with min. 30% fat. More details about the recommended types of whipped cream and how to whip the cream correctly find here.

The top of this Chocolate Trio Cake can be both a simple pandispan with cocoa and a wet top with chocolate.

I give you the quantities for a form with a volume of approx. 3 L & # 8211 means a cake shape of approx. 26 cm and a height of 6. I used a 2 L silicone mold and I had a few spoons of white and medium cream left (because the shape is narrower at the bottom). I bought the form from here.

The idea is to create EQUAL layers in height, not quantitative. If I put all the white cream, it would have filled over 1/3 of the form, forming a much thicker layer than the others above.

In the case of ring cake shapes you will not have this problem and you can pour all 3 creams without worries (there will be nothing left). How do we know what volume our shape has? We fill her eyes with water and then measure the water in her with a graduated cup. This way we will also know how to multiply or decrease the recipe.

Careful! The volume is not equal to the mass (in g) because my creams are aerated and less dense. Thus, the cake that weighs 2.5 kg can occupy over 3 L in volume.

Let's get to work and do it Chocolate Trio Cake!

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