Three Chocolate Cake

Three Chocolate Cake

Three Chocolate Cake

Three Chocolate Cake


Very chocolate, with an interesting game textures, crisp and not at all cloying Three Chocolate Cake

form 16 x 16



Ganache montée chocolat blanc/vanille

  • 35 g white chocolate 35%
  • 1 vanilla pod
  • 160 g (60 + 100 g) cream for whipping from 33%


Crème anglaise sauce de base

  • 3 egg yolks
  • 30 g icing sugar
  • 150 g milk
  • 150 heavy whipping cream

Crémeux au chocolate noir

  • 225 g cream anglaise (see above)
  • 85 g dark chocolate 70%


Crémeux au chocolate au lait

  • 100 g cream anglise (see above)
  • 50 g 40% milk chocolate


Biscuit façon brownie aux amandes croquantes

  • 50 g butter
  • 45 g whole almonds
  • 60 g brown sugar
  • 1 small whole egg (45 g)
  • 25 g dark chocolate 70%
  • 25 g flour



  • sheets of tempered chocolate




Ganache montée chocolate blanc/vanilla

The day before, make the white chocolate Ganache. Chop the white chocolateand melt it in a water bath or microwave oven (or defrost power 500 W, stirring from time to time). Cut the vanilla pod and remove the grain. In a saucepanbring the 60 g cream to the boil along with the vanilla seeds. Slowly pour a third of the hot mixture into the melted chocolate. Using a shovel, vigorously mix, describing small circles to create a «crater« and the mixture has become elasticand shiny. Then enter the second and third part, using the same process. Add 100 g cold cream and mix well to make a smooth and perfect emulsion. Refrigerate and let crystallized preferably 1 night.


Crème anglaise sauce de base

Boil cream anglaise sauce using the aspect ratio. From the yolks, milk, cream and powdered sugar to cook cream: in a bowl, mix the egg yolks and sugar, pour this mixture into the pot with milk and cream, then cook over low heat, stirring occasionally, until the mixture thickens slightly. The temperature should be between 180 and 184° F.

Crémeux (both are prepared the same way)

A thin stream pour a third of the hot cream to the melted chocolate. Using blades mix vigorously by small circular motion from the Center to the mix was the smooth and shiny.
Then add the second third, mix in accordance with the preceding process, and then add the remaining third of the same method. Stir until perfect and smooth emulsion. Cool in the refrigerator.

Biscuit façon brownie aux amandes croquantes

FRY almonds at a temperature of 320° F, let cool, coarsely chop. In Bowl, combine brown sugar with the egg, mix, and not just to the sugar has melted. Melt the chocolate in butter in a water bath, stir until smooth and homogenous mass. Slowly add in the egg mixture, while retaining smooth texture. Add the sifted flour and almonds. Pour the dough in the shape of a 16 x 16 with parchment paper or a silicone mat, bake at a temperature of 345° F for approximately 14 minutes.


Cut the finished cake Brownie for sharp edges. Remove the ganache from the refrigerator and whisk it until the cream. Put the cooled Brownie thin sheet of tempered chocolate. Using a pastry bag, put the cream of dark chocolate. Place the second sheet on top of tempered chocolate. Then, using another pastry bag, put the white whipped ganache. On top distribute milk chocolate cream and garnish with slices of well-tempered chocolate. Keep in the refrigerator before serving.
If you like honeyeaters necessarily prepare Ginger Cake
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