3 crispy chocolate cake recipe easy
 |
3 crispy chocolate cake recipe easy |
1 . Prepare the milk chocolate mousse : Put the cream on for a quarter of an hour in the freezer it is cold .
2 . Meanwhile , let soften the gelatin in a little cold water. Then melt 150g milk chocolate , cut into pieces in a bain marie .
3 . Beat 20 cl cold whipped cream and put it in the refrigerator .
4 . In another saucepan, heat 5 tablespoons of milk.
5. Remove from heat , add two sheets of gelatin by mixing and pour the milk into the melted chocolate.
6 . Once warmed chocolate , stir gently with whipped cream.
7 . Spread the chocolate mousse with milk in a covered plastic wrap rectangular mold or mold.
8 . Place it at least 30 minutes in the refrigerator .
9 . Meanwhile , prepare the white chocolate mousse in the same way with 170 g white chocolate , 20 cl of cream , 2 sheets of gelatin and 5 tablespoons of milk.
10 . Spread the white chocolate mousse on chocolate mousse with milk and place the pan in the refrigerator for 30 minutes.
11 . Then prepare the chocolate mousse in the same way with 200 g dark chocolate , 35 cl of cream , 1 sheet of gelatin and 5 tablespoons of milk.
12 . Spread the chocolate mousse over the layer of white chocolate mousse and replace with fresh .
13. Prepare the crispy layer : chop the hazelnuts and spend a few minutes on the grill .
14. Melt in a bain -marie : 50 g milk chocolate with pralinoise , hazelnuts and pancakes gavottes you émietterez .
15 . Spread this mixture over the last layer of chocolate mousse , pressing lightly .
16. Cover the pan with plastic wrap and leave in the fridge for half a day.
17. Turn out the triple chocolate cake just before serving and decorate with chocolate shavings .
2 . Meanwhile , let soften the gelatin in a little cold water. Then melt 150g milk chocolate , cut into pieces in a bain marie .
3 . Beat 20 cl cold whipped cream and put it in the refrigerator .
4 . In another saucepan, heat 5 tablespoons of milk.
5. Remove from heat , add two sheets of gelatin by mixing and pour the milk into the melted chocolate.
6 . Once warmed chocolate , stir gently with whipped cream.
7 . Spread the chocolate mousse with milk in a covered plastic wrap rectangular mold or mold.
8 . Place it at least 30 minutes in the refrigerator .
9 . Meanwhile , prepare the white chocolate mousse in the same way with 170 g white chocolate , 20 cl of cream , 2 sheets of gelatin and 5 tablespoons of milk.
10 . Spread the white chocolate mousse on chocolate mousse with milk and place the pan in the refrigerator for 30 minutes.
11 . Then prepare the chocolate mousse in the same way with 200 g dark chocolate , 35 cl of cream , 1 sheet of gelatin and 5 tablespoons of milk.
12 . Spread the chocolate mousse over the layer of white chocolate mousse and replace with fresh .
13. Prepare the crispy layer : chop the hazelnuts and spend a few minutes on the grill .
14. Melt in a bain -marie : 50 g milk chocolate with pralinoise , hazelnuts and pancakes gavottes you émietterez .
15 . Spread this mixture over the last layer of chocolate mousse , pressing lightly .
16. Cover the pan with plastic wrap and leave in the fridge for half a day.
17. Turn out the triple chocolate cake just before serving and decorate with chocolate shavings .
200g dark chocolate,
150 g + 50 g milk chocolate,
170 g white chocolate,
75 cl of cream,
6 sheets gelatin,
15 tablespoons milk
100 g pralinoise,
10 hazelnuts,
14 lace-like pancakes Gavottes
150 g + 50 g milk chocolate,
170 g white chocolate,
75 cl of cream,
6 sheets gelatin,
15 tablespoons milk
100 g pralinoise,
10 hazelnuts,
14 lace-like pancakes Gavottes
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