1 round cake pan of 23 cm
Chocolate shavings for decoration
Mousse of chocolate
250g dark chocolate, finely chopped
1/2 envelope unflavored gelatin
2 egg whites, beaten in snow
1/2 cup heavy cream
Mousse of coffee
250g milk chocolate, melted in a water bath
1/2 envelope unflavored gelatin
3 tablespoons strong black coffee
2 egg whites, beaten in snow
1/2 cup heavy cream
Mousse of white chocolate
250g white chocolate, finely chopped
1/2 envelope unflavored gelatin
2 egg whites, beaten in snow
1/2 cup heavy cream
1 round cake pan of 23 cm
Chocolate shavings for decoration
Mousse of chocolate
250g dark chocolate, finely chopped
1/2 envelope unflavored gelatin
2 egg whites, beaten in snow
1/2 cup heavy cream
Mousse of coffee
250g milk chocolate, melted in a water bath
1/2 envelope unflavored gelatin
3 tablespoons strong black coffee
2 egg whites, beaten in snow
1/2 cup heavy cream
Mousse of white chocolate
250g white chocolate, finely chopped
1/2 envelope unflavored gelatin
2 egg whites, beaten in snow
1/2 cup heavy cream
Cut the cake into three equal layers and place one of them in a removable-bottom pan lined with parchment paper
Mousse of chocolate
In a saucepan, heat the heavy cream, add the chocolate, and stir until melted
Add the gelatin, beaten egg whites, and mix well
Let it chill in the refrigerator
Mousse of coffee
Repeat the same procedure as for the mousse of chocolate, substituting ingredients with those for the mousse of coffee
Let it chill in the refrigerator
Mousse of white chocolate
Repeat the same procedure as for the previous mussels, using the indicated ingredients
To assemble the cake, follow these steps: stack the layers, starting from the bottom
Line the same pan with parchment paper again
Place one layer of cake and spread a layer of chocolate mousse over it
Add another layer of cake, then cover it with coffee mousse
Place the third layer of cake
Cover the cake with white chocolate mousse and let it chill in the refrigerator for 3 hours
Deseed and decorate with chocolate shavings.
