Three Chocolate Cake - Pilar Hernández's Chilean Kitchen

This recipe uses a double boiler several times, so don't disassemble it. To achieve the correct texture for all the layers, it's important to incorporate the mixtures with a spatula or large spoon and work in a large bowl so you have plenty of room to mix with gentle movements and patience.

The flavor will depend on the quality of the chocolate you use; use your favorites or the best you can find.

Description

A delicious dessert.

Ingredients

for the first layer,

• 6 tablespoons (85 grams) of butter
• 200 grams of chopped semi-sweet chocolate
• ¾ teaspoon of instant coffee
• 1 1/2 teaspoons of vanilla extract
• 4 separate eggs
• ⅓ cup of brown sugar

for the middle layer,

• 2 tablespoons of unsweetened cocoa powder
• 5 tablespoons of hot water
• 1 1/2 cups of fresh whipping cream
• 1 tablespoon of sugar

for the white chocolate layer,

• ¾ teaspoon of powdered gelatin
• 1 tablespoon of water
• 170 grams of chopped white chocolate
• 1 1/2 cups of fresh whipping cream

Instructions

• For the first layer: In a 23 cm diameter springform pan, place a circle of parchment paper at the bottom for easy removal later. Preheat the oven to 325F or 160C.
• To prepare a double boiler, place 3 cm of water in a saucepan large enough to hold a glass or metal bowl on top, ensuring the bowl's bottom doesn't touch the water. Heat the water over medium heat, then reduce the heat to a simmer. In the bowl, combine the butter, chocolate, and coffee. Stir occasionally until everything is well combined and the chocolate is melted and glossy. Remove from the heat and let cool for 5 minutes. Add the vanilla and egg yolks, and stir until incorporated.
• Using an electric mixer, beat the egg whites and salt at medium speed until foamy, about 2 minutes. Add the brown sugar, making sure there are no large lumps, and continue beating at low speed for 1 minute until all the sugar is incorporated. Then beat at high speed until stiff peaks form, about 4 more minutes.
• Using a spatula, fold in ⅓ of the meringue into the chocolate mixture, stirring in a circular motion. Gently fold in the remaining meringue with light, circular motions, being patient.
• Pour the batter into the pan and smooth the surface with a knife. Bake until risen and firm around the edges, 15-18 minutes. Transfer to a wire rack and let cool completely. Do not remove from the pan.
• Middle layer: In a cup, combine the cocoa powder and water, and stir. Reheat the double boiler and melt the chocolate, stirring occasionally. Remove from heat and let cool for 5 minutes.
• Using an electric mixer in a chilled bowl or over ice, beat the cream with the sugar and salt until stiff peaks form, about 4 minutes. Add the dissolved cocoa mixture and continue beating at medium speed until combined. Using a spatula, fold one-third of the whipped cream into the melted chocolate. Then add the remaining cream and mix everything together using gentle, folding motions. Place the mousse over the cooled sponge cake. Tap the pan to release any air bubbles. Smooth the surface. Clean the sides of the pan. Refrigerate for at least 15 minutes.
• For the white chocolate layer: Sprinkle the gelatin over the water in a small bowl and let it sit for 5 minutes to hydrate. Place the chopped white chocolate in a bowl. In a small saucepan, heat 1/2 cup of cream until it just comes to a boil. Remove from the heat, add the gelatin, stir, and pour the mixture over the white chocolate. Let it sit for 1 minute. Then stir until everything is well combined and the chocolate is completely melted. If there are any lumps, melt them in a double boiler. Let it cool for 5-10 minutes.
• Using a mixer, whip the remaining cup of cream until stiff peaks form, about 4 minutes. Fold 1/3 of the whipped cream into the melted white chocolate mixture. Then gently fold in the remaining cream until well combined. Spread over the mousse layer. Smooth with a spatula or knife. Refrigerate for at least 3 hours before serving.
• Decorate with chopped chocolate shavings or cocoa powder.

Notes

Recipe translated from the blog Annie's Eats.