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TROIS CHOCOLATS CAKE

MOUSSE CAKE WITH DARK, WHITE AND MILK CHOCOLATE

Difficulty level

Ingredients

IRCA GENOISE g 400
eggs - at room temperature g 480
AVOLETTA g 160

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at the highest speed.

Evenly spread the whipped mixture into a 1-cm thick layer onto a tray lined with parchment paper.

Bake for 5-7 minutes at 210-230°C in a deck oven or at 190-210°C in a fan oven.

Let it cool down before using.

Ingredients

RENO CONCERTO FONDENTE 64% - melted at 45°C g 600
liquid cream 35% fat - at room temperature for the ganache g 300
liquid cream 35% fat - to be whipped g 700
LILLY NEUTRO g 100
water g 100

Preparation

Emulsify cream and chocolate to create a ganache.

Whip the remaining cream with water and LILLY NEUTRO until soft peaks form, then combine to the ganache by stirring gently.

Ingredients

RENO CONCERTO LATTE 34% - melted at 45°C g 600
liquid cream 35% fat - at room temperature for the ganache g 300
liquid cream 35% fat - to be whipped g 700
water g 100
LILLY NEUTRO g 100

Preparation

Emulsify cream and chocolate to create a ganache.

Whip the remaining cream with water and LILLY NEUTRO until soft peaks form, then combine to the ganache by stirring gently.

Ingredients

RENO CONCERTO BIANCO 31,50% - melted at 45°C g 600
liquid cream 35% fat - at room temperature for the ganache g 300
liquid cream 35% fat - to be whipped g 700
water g 100
LILLY NEUTRO g 100

Preparation

Emulsify cream and chocolate to create a ganache.

Whip the remaining cream with water and LILLY NEUTRO until soft peaks form, then combine to the ganache by stirring gently.

Ingredients

PRALIN DELICRISP NOIR - heated to 35°C To Taste

Ingredients

MIRROR CIOCCOLATO - heated to 45°C To Taste
Final composition

Pour a 1-cm layer of dark chocolate mousse into a 4-cm high silicone mould.

Put in the blast chiller to make it hardens a bit.

When quite thick, pour a 1-cm layer of milk chocolate mousse.

Put in the blast chiller again so as to make the second layer of mousse harden a little bit too.

Then, pour a 1-cm layer of white chocolate mousse.

Lay the crunchy filling and the disc of almond rollè and press genlty to make them stick.

Return to the blast chiller until completely frozen.

When completely frozen, remove the cake from mould and frost it with MIRROR CIOCCOLATO.