Chocolate trio cake

For a long time I had been planning to prepare this delicious cake with lots of chocolate. I prepared it according to Oana's recipe, whom I thank for the recipe. According to Oana, this is the authentic recipe. It didn't work out perfectly for me, because I made a few mistakes, which I will list now, so that you don't make them too:

– I broke the chocolate into too big pieces and it didn't manage to melt completely, and when I cut the cake into slices they were a bit noticeable

– when I mixed the cream in the white chocolate I didn't mix it perfectly, and when I turned it over the one with milk, a few streaks of a different color came out

– I forgot to beat the table top after pouring the white cream and before putting it in the freezer and a few small air bubbles appeared (while it was in the freezer).

Maybe you will say that it is not noticed and the taste is important. I am a perfectionist and I want everything to turn out perfectly.

To get a good result you need to use a quality chocolate and be sure to use cream for cream (from Dorna) and not liquid cream!

Ingredients:

ss:

Wheat (26 cm):
3 eggs
75 g sugar
60 g flour
15 g cocoa
vanilla essence
a pinch of salt

Bavarian sauce:
700 ml of milk
5 egg yolks (100 g)
125 g sugar
2 teaspoons vanilla extract or 2 sachets of vanilla sugar
a pinch of salt
30 g gelatin granules

Furthermore:
200 g dark chocolate (min 55% cocoa)
200 g milk chocolate
200 g white chocolate
850 ml of cream (natural cream from Dorna)

-for decoration:

30g chocolate

Method of preparation:
For the top, separate the egg whites from the yolks and whisk hard with a pinch of salt. Add the ground sugar and vanilla essence and continue beating until a thick, glossy foam is obtained, as in meringues. Add the yolks and mix for a few more seconds. Sift the cocoa flour and mix gently using a kitchen spatula (or wooden spoon).

Preheat the oven to 170 C, line a form with baking paper, grease the walls with butter, pour the composition, level and bake for 20 minutes.

Immediately turn the countertop on a kitchen grill, remove the paper and leave to cool.

Chocolate breaks into small pieces, preferably no more than 0.5 cm !!!

Bavarian sauce:
Weigh everything by the gram. Weigh the pot and write down how many grams it has, then heat the vanilla milk until it boils.

In a bowl, mix the yolks with the ground sugar and salt until a light foam is obtained.

Put the gelatin to hydrate in a saucepan with 100 ml of very cold water and leave it to hydrate for 10 minutes.

When the milk has boiled, pull the pot aside. From it put a few polishes over the eggs rubbed in the bowl and mix vigorously with the whisk.

Gradually add all the milk over the eggs, then pour everything back into the pot and put on medium heat and stir constantly in the sauce (otherwise it will stick). Keep on the fire until the sauce covers the back of the wooden spoon…. , and the mixture reaches 81-83 C.

Remove the pot from the heat and immediately add the hydrated gelatin to the sauce and mix well so that it does not melt and form lumps.

Prepare 3 large bowls for the 3 creams (stainless steel dishes, glass … you may need to reheat them on steam).

Put the pot of sauce on the scale and subtract its weight (noted at the beginning) and find the weight of the sauce in the pot. Divide into 3 and quickly distribute the hot sauce in the 3 bowls, using a scale.

Immediately put the chocolate in the 3 bowls with hot sauce: 200 g each (black, with milk and white). Leave it alone for 4-5 minutes so that the chocolate starts to melt and then mix one by one with targets or spatulas, so that the unmelted pieces of chocolate remain.

Allow the compositions to cool on the kitchen table. Don't put them in the fridge because the jelly is starting to set.

Tip: if you see that one of them starts to curdle before it is your turn to pour into the mold, heat a little water in a pot and gently heat the cream on a steam bath until it becomes liquid again.

The cream for the cream must be very cold, taken directly from the fridge. It only beats three quarters, not hard at all. It must increase in volume but not be stiff.

Take 1/3 of the whipped cream and put it in the first bowl with dark chocolate and gently incorporate it into the sauce, taking care to keep as much of the air in it as possible.

Place the top on a plate, inside an adjustable cake ring (preferably it would be lined with acetophane foil) and pour the cream, lightly beat the dough to get the big air bubbles out and shape into the freezer for Ten minutes.

Meanwhile, take 1/3 of the whipped cream and put the second bowl, with milk chocolate, and gently incorporate it into the sauce, taking care to keep as much of the air in it as possible. Remove the tray from the freezer and pour the cream, lightly beat the table shape to get the big air bubbles out and put it back in the freezer for 10 minutes.

Meanwhile, prepare the third cream with white chocolate and pour over the milk chocolate cream. Put the plate in the freezer for 10 minutes and then move it to the refrigerator for 8-10 hours (or overnight).