Three Color Chocolate Cake

08/05/2014
Ivanfrom Ivan
"We`ve prepared this unique cake, which besides being extremely tasty, also creates a wonderful atmosphere."
Preparation60 min.
Cooking20 min.
Тotal80 min.
Servings10-12 pieces
Cook
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Ingredients

  • for the layer
  • biscuits - 3.5 oz (100 g) cocoa or plain
  • hazelnuts - 3 1/3 tbsp (50 g) or other nuts
  • coconut flakes - 2 tbsp
  • butter - 1/5 cup (70 g) soft
  • milk - 5 tbsp
  • powdered sugar - 1 tablespoon
  • cocoa - 1/2 tsp, natural
  • for the milk chocolate cream
  • milk chocolate - 7 oz (200 g)
  • cream - 2/3 cup (160 ml)
  • milk - 1 cup (240 ml)
  • sugar – 1/5 cup (60 g)
  • water - 2/5 cup (100 ml)
  • gelatin - 1 package
  • for the white chocolate cream
  • white chocolate - 7 oz (200 g)
  • cream - 2/3 cup (160 ml)
  • milk - 1 cup (240 ml)
  • sugar – 1/5 cup (60 g)
  • water - 2/5 cup (100 ml)
  • gelatin - 1 package
  • for the dark chocolate cream
  • chocolate - 7 oz (200 g) (70% cocoa)
  • cream - 2/3 cup (160 ml)
  • milk - 1 cup (240 ml)
  • brown sugar - 2/5 cup (100 g)
  • water - 2/5 cup (100 ml)
  • gelatin - 1 package

Preparation

Blend the biscuits in a blender into fine crumbs. Mix them in a suitable bowl with the slightly roasted and ground hazelnuts and add the coconut flakes and powdered sugar. Stir and mix them well with the melted butter and milk.

Spread the resulting layer in a cake form with removable walls and smooth it out well. Put the form in the refrigerator for the layer to tighten, while you get to work on preparing the creams.

Make the creams one after the other, starting with the milk chocolate one. In a water bath, heat the cream and mix it with the crushed milk chocolate. Stir continuously until you get a homogeneous mixture and pour in the sugar and warm milk.

Remove from the heat to cool slightly. Add the gelatin that's been swollen and melted beforehand. Stir until blended well. Pour the mixture over the biscuit layer and it put for 45 minutes-1 hour in the fridge to harden and allow you to put the other layers on top. Optionally sprinkle each layer with a little natural cocoa.

After the 45 minutes, prepare the white chocolate cream in the same manner and pour it on top. Put the cake back in the refrigerator for 45 minutes and prepare the dark chocolate cream. It is important for each cream to solidify well before you add the next one. Once you pour on the last layer, put the cake in the fridge for 4-5 hours to set well.

Take it out and remove the sides of the form. Make decorations of fruits and cream, or pour on melted couverture chocolate.find similar recipes here

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