Tort Trio de ciocolata / Triple Chocolate Mousse Cake

Acest tort l-am facut cu ocazia Sf Nicolae pentru fetita mea Nicole. M-am inspirat din reteta  Jamila Cuisine si am gasit aceasta reteta exceptionala. Este un tort fin care imbina 3 tipuri de ciocolata, un rasfat culinar pentru iubitorii de ciocolata.

I made this cake  for my daughter Nicole. I was inspired from Jamila Cuisine and I found this exceptional recipe . It's a fine cake that combines three types of chocolate, a culinary delight for chocolate lovers.


Ingrediente / ingredients:

Pentru blat / For the cake:
- 65 g faina - 65 g flour
- 120 ml iaurt - 120 ml of yoghurt
- 60 g zahar - 60 g sugar
- 60 g unt - 60 g butter
- 20 g cacao - 20 g cacao
- 1 ou - 1 egg
- 1/2 lingurita bicarbonat de sodiu - 1/2 teaspoon baking soda

Pentru mousse- ul de ciocolata amaruie / For the dark chocolate mousse:
- 300 g ciocolata amaruie - 300 g dark chocolate
- 250 ml frisca  - 250 ml cream
- 50 ml apa rece  - 50 ml cold water
- 40 g unt - 40 g butter
- 5 g gelatina - 5 g gelatin

Pentru mousse-ul de ciocolata cu lapte/ / For the milk chocolate mousse:
- 300 g ciocolata cu lapte - 300 g milk chocolate
- 250 ml frisca  - 250 ml cream
- 50 ml apa rece  - 50 ml cold water
- 40 g unt - 40 g butter
- 5 g gelatina - 5 g gelatin

Pentru mousse-ul de ciocolata alba/ / For the withe chocolate mousse:
- 300 g ciocolata cu lapte - 300 g white chocolate
- 250 ml frisca  - 250 ml cream
- 50 ml apa rece  - 50 ml cold water
- 40 g unt - 40 g butter
- 5 g gelatina - 5 g gelatin

Pentru inceput facem blatul: amestecam untul cu zaharul, adaugam ou si iaurtul. Amestecam bine. Adaugam cacao, faina si bicarbonatul de sodiu.
Coacem compozitia 15-20 de minute la foc potrivit .

For the beginning make the cake: Mix butter and sugar, add egg and yogurt. Mix well. Add the cocoa, flour and baking soda.
Bake the composition  15-20 minutes at medium heat.

Primul mousse este cel de ciocolata amaruie. Topim la bain marie ciocolata impreuna cu untul.

The first  is the dark chocolate mousse. Melt the chocolate in a bain marie with butter.

Intre timp punem gelatina la hidratat. Dupa ce s-a hidratat o adaugam peste ciocolata topita.

Meanwhile put the gelatin to hydrated . After you hydrated we add melted chocolate over.

Lasam ciocolata topita sa ajunga la temperatura camerei si o amestecam cu frisca batuta bine.

Let the melted chocolate to reach room temperature and then mix well with whipped cream .

Turnam mousse-ul peste blat si il tinem la frigider pana preparam urmatorul mousse.

Pour over the cake the  mousse and keep it in the fridge until the next  mousse is ready.

Asa preparam urmatoasele mousse-uri.

This is the method of preparing mousse and  prepare the other.

 


Lasam tortul la frigider peste noapte.

We leave the cake in the refrigerator overnight.

Si o sectiune .

And a section.

Se poate orna cu sos de ciocolata, bomboane , fulgi de ciocolata sau se poate servi ca atare.

You can decorate with chocolate sauce, candy, chocolate chips or you can serve as such.

Bon appetit!