Three chocolate cake from Liza Glinskaya. Cake Three chocolates from Lisa Glinskaya (photorecipe)

Ingredients for making the Three Chocolate Cake

1. Cooking cream for the Three Chocolates cake: heat a mixture of cream (130 ml) and milk

2. Rub the yolks with sugar

3. Combine the yolks with the creamy milk mixture. Mix everything, return to the fire and warm up, but do not bring to a boil.

4. Soak gelatin in ice water

Tips from Lisa Glinskaya:

• gelatin should always be soaked in advance. If you are using sheet gelatin, it is soaked in ice water. In this case, the volume of water does not matter. If we are talking about gelatin in powder, then it is soaked in water at room temperature and in proportions of 1:5, that is, for 10 g of gelatin you should take 50 ml of water.
• gelatin should swell for at least 15 minutes.
• gelatin begins to work in full force after 7 hours of exposure in the cold.

5. Pour the swollen and squeezed gelatin with the resulting cream. Stir until the gelatin is completely dissolved in the liquid.

6. Divide the milk-gelatin mixture into three equal parts and pour over the chocolate

7. Stir until the chocolate is completely dissolved

8. Whip the cream until stiff peaks

9. Divide the cream into three equal parts and add one part to the dark chocolate. mix well

10. Pour the mixture with dark chocolate into molds and place in the freezer for 5-7 minutes so that the layer grabs

11. Repeat the same procedure with milk chocolate

Desserts are the pinnacle of culinary art. Each master tries to create a masterpiece from his dessert, bringing something completely new and original to it. Elizaveta Glinskaya is just such a master. The recipes of Lisa Glinskaya surprise and delight. It would seem that Glinskaya makes incredible fantasy desserts from completely simple products.

According to Lisa, any hostess can make a magical and unusually tasty cake. Glinskaya's recipes always explain every nuance in an accessible way, so cooking according to them is a pleasure!

For the base of the cake you will need:

• chicken egg yolks - 2 pcs
• whole eggs - 3 pcs
• granulated sugar - 140 g
• butter - 20 g
• premium flour - 130 g

In a metal bowl, beat the yolks and eggs with sugar. Heat the contents of the bowl in a water bath, but so that the eggs do not curl. In this case, constantly work with a whisk. Then beat the hot egg mixture again, but with a mixer.

In the meantime, melt the butter in a saucepan, where to pour a quarter of the beaten eggs, stir and pour into the rest of the eggs. Sift the flour and, stirring, pour it into the egg-butter mass. Dough and send to the oven to bake until cooked.

With a sharp knife, cut off the cap and the bottom of the finished biscuit, and also cut it around the circumference and make 2 cakes.

Cream Muslin

• cow's milk - 300 ml
• yolks - 3 pcs
• granulated sugar - 100 g
• wheat flour - 25 g
• gelatin - 5 g
• cornstarch - 25 g
• butter - 150 g
• strawberries - 0.5 kg
• water - 150 ml
• granulated sugar - 150 g
• berry liqueur - 50 ml

In a saucepan, heat the milk with half the sugar, and grind the yolks with the second. Pour the corn starch and flour into the egg mixture, then add the mixture to the boiled milk. Cook for another 5-10 seconds. Add soaked gelatin and 50 g of oil into the cream. Once again, stir everything well and send to cool. The remaining 100 g of butter should soften and beat with a whisk.

For meringue you need:

• squirrels - 2 pcs
• water - 40 ml
• sugar - 120 g
• raspberries, currants, etc. for decoration

We take Italian meringue recipes as a basis. Beat egg whites with a mixer. Pour water and sugar into a saucepan, boil the syrup. It should be 118 degrees. Pour the syrup into the proteins and continue to beat with a mixer. Let cool for 10 minutes.

French cake recipes often use alcohol, Frazier is no exception. Combine water and sugar in a saucepan, bring to a boil. Quickly remove from heat and pour liqueur into the mixture. Ready!

Assembly:

So, mix the muslin cream with butter fudge, put it in a pastry bag and put it under the walls of the clip mold around the circumference. Pour the cake with syrup and put in a mold. Cut the strawberries in half and lay cut against the wall. Fill the voids with cream and put all the strawberries in the recess. Put the second soaked cake on top and fill the space between the side of the mold and the cake with cream. Cool down. Top with meringue and berries.

Video recipes for making desserts from Lisa Glinskaya

Latest articles:

Cooking Kiev cake according to the recipe of Alexander Seleznev

The most chocolatey Alhambra cake of all from the winner of Master Chef Lisa Glinskaya!

The base is a biscuit soaked in syrup. Usually - 4 cakes, between them chocolate cream - ganache, then everything is poured with chocolate icing. It can also be topped with chocolate ganache.
Here is this miracle cake in the context:


Biscuit

6 eggs
170 g sugar
40 g cocoa powder
40 g flour
55 g hazelnut flour (grind hazelnuts into flour)
35 g butter

Proteins are separated from the yolks. Beat the whites with a mixer until stiff, then gradually add half the sugar in several steps. Still whipping.
Add the second half of the sugar to the yolks, beat with a whisk until white for about 5 minutes.
Separately combine all dry ingredients.
Melt the butter separately. Pour it into the yolks with sugar, stir. Then gently fold in the beaten egg whites. The more carefully, with just a few movements, you do this, the more magnificent the biscuit will turn out.
Again, very carefully add the dry ingredients.

Grease a baking dish with butter and sprinkle with flour. This amount of dough will make one large cake or two small (rectangular) ones.
Pour the dough into the mold by 2/3, bake at t 160º C for 30-35 minutes.

Ganache (chocolate cake cream)

200 g dark chocolate
200 ml cream
Vanilla

Break the chocolate finely into a bowl. Heat the cream, but do not bring to a boil! Pour hot cream over chocolate, but do not stir immediately! Be sure to wait 2-3 minutes, then stir with a whisk until smooth.

Syrup

For syrup, sugar is taken with water in equal proportions. We will need:
175 ml water
175 g sugar
Boil the mixture and set aside, you do not need to boil for a long time!
For taste, you can add 1 tbsp. coffee extract.

coffee extract
Cook caramel over high heat: 50 ml of water + 50 g of sugar. As soon as the caramel is cooked, add a mixture of 50 ml of water + 50 g of instant coffee. We will pour the mixture of water and coffee into the still hot dishes, so it will splash - be careful! The extract is very concentrated, it will need 5-10 g for dessert, according to your taste. We cool the extract and only then add it to our cream.

Chocolate glaze

250 g dark chocolate finely chopped
50 g butter
1 tbsp honey (honey gives the glaze elasticity!)
Heat 250 ml of cream, but do not bring to a boil!

Place the chocolate and butter in a bowl and pour over the hot cream. Wait 2-3 minutes and stir well with a whisk. If the icing is very thick, dilute it with syrup. The normal consistency of the glaze is when there are no stable circles left on it after the whisk.

Cake assembly

Cut the finished biscuit into 4 cakes 1 cm thick, just cut off the swollen top, we will not use it. Lay out the same form in which the biscuit was baked from the inside with parchment so that it protrudes a few centimeters above the form, then it will be convenient to pull it out.
Pour ganache at the bottom, then take one cake and soak well with syrup on one side. Put in ganache, soaked side up so that the cream comes out from all sides, i.e. "sink". Pour the ganache on top again, put the biscuit again, etc. The last will be a biscuit, it does not need to be watered with cream. Then we turn the cake over and this last biscuit will be its base. We put it all in the refrigerator for 2 hours. The chocolate will set well and the parchment will peel off easily. The rest of the ganache is in the refrigerator, then we will decorate the cake with them.

Put the frozen cake on the wire rack and pour over the icing. Its remains will drain through the grate, you can even correct it with a spatula. We put it in the refrigerator again.

Now you can decorate the cake with the rest of the ganache on top and around the perimeter - to your taste!
Liza had a small square cake:


But you can make a classic round:

In the New Year, you want to surprise your loved ones with a famous dessert, but you think that you can learn how to cook an exquisite cake only at an expensive master class at a culinary school? Lisa Glinskaya shared her cooking secrets with us, and now you can cook the famous Opera French cake on your own - simply and effortlessly!

Cooking

Beat egg whites, then add sugar and beat again.

Mix dry ingredients. Beat eggs with sugar, add melted butter and flour mixture. To stir thoroughly.

Add beaten egg whites, mix gently.

Divide the dough into 3 parts.

Cover the form with parchment, spread the dough on it.

Bake for 5-6 minutes at 200℃.

ganache
Heat the cream in a saucepan (until steam appears) and pour into the chocolate broken into pieces.

Mix thoroughly and chill.

coffee syrup
Mix water with sugar, bring to a boil. Add coffee, chill.

Cream
Mix water with sugar, bring to a temperature of 116℃, pour over the yolks beaten with sugar with syrup.

Add instant coffee, beat and add cold butter.

Beat until creamy.

Glaze
Heat the cream and add to the chopped chocolate.

Add butter and mix thoroughly.

Then, as necessary, dilute with sugar syrup, to a state of shiny glaze.

Cake assembly
Melt the chocolate in a water bath.

Cut out squares from the cakes.

Coat the bottom cake with chocolate and cool (2-3 minutes).

Place on parchment paper, chocolate side down.

Soak the cakes with coffee syrup.

Apply buttercream on top.

Cover with the next cake and cover with ganache.

Lubricate the next cake with buttercream.

Send to the refrigerator for 2 hours.

Remove the cake from the refrigerator and cover with icing, then send it back to the refrigerator.

With a hot knife, cut the edges of the cake by 0.5 cm and make the inscription “Opera” with dark chocolate.

Bon appetit!

Chocolate lovers, this cake is for you! And three in one: in this recipe, black, milk, and white chocolate are combined into an amazing tricolor chocolate rainbow!

As a lover of everything chocolate - bars, cakes and ice cream - I have been looking at this cake for a long time, thinking at the same time how beautiful it is and how difficult it must be to make a Three Chocolate cake at home. The incentive to try it was the order of Yana, a regular reader of the site ... and it turned out that the recipe was not at all difficult to execute! It just takes a long time, most of which, like all jelly cakes, freezes in the refrigerator. And at this time we are resting. So let's try to make homemade Three Chocolate Cake together! I tried to prepare for you a detailed step-by-step recipe with a photo to clearly show all the steps and you could repeat the first time. Do not be alarmed that there is a lot of text - I just tried to describe the cooking process in as much detail as possible.

Dear Yana, thank you for the idea - I also wanted to try this beautiful and spectacular cake for a long time!

From the indicated number of products, a cake is obtained that is small, but high: about 16 cm in diameter, 8 cm high, and weighty - about 1200 g! It is very chocolatey, with a rather dense structure - not airy, like other soufflé-mousse cakes, but plump - due to cream, butter and chocolate. And it has a very rich taste (I liked the bottom layer, and white chocolate lovers liked the top one). Even a thin slice of this cake can be full, as it is very high in calories. If you want a smaller cake, you can reduce the number of ingredients for the layers: take 100 g of chocolate and cream, 30 g of butter and a little less gelatin.

From kitchen appliances we need:

• mixer;
• detachable form - I did in 17 cm; it is possible in a larger one - then the cake will be larger in diameter, but the layers are slightly lower.
• confectionery ring - can be replaced with a strip of flexible dense polyethylene, setting it inside a detachable form to build up its sides. Victoria's advice from Zaporozhye from yummybook.ru: use a plastic cutting board cut in half as a material.

Ingredients:

For the crust:

• 100 g butter (half a pack);
• 100 g sugar (half a cup);
• 2 medium eggs;
• 120-130 g flour (1 cup with a volume of 200 g without a slide);
• 1-1.5 tablespoons of cocoa powder;
• 2/3 teaspoon baking powder.

Explanations. I took the cake recipe a little different than in various variations of this cake on the Internet. Often a simple chocolate biscuit (eggs-sugar-flour-cocoa) is used as a base, but I decided to make a butter biscuit similar to Cherry Wave, only half as much. The fact is that an ordinary biscuit is very soft and delicate, airy, I thought that it could bend under the weight of chocolate layers. A butter biscuit is denser in structure and at the same time very tasty, more like a cupcake. It is perfect in taste and density as the basis for the cake.

For three layers of chocolate:

• 150 g dark chocolate;
• 150 g milk chocolate;
• 150 g of white chocolate;
• 150 g butter;
• 450 ml heavy cream 33%;
• 24 g gelatin;
• 9 tablespoons of hot water.

Explanations again :)
If you can take cheaper oil for cake, for baking, then for mousses it is better to choose good quality oil. I took 72.5%.

Cream needs 33-35%, the photo shows what I used. At first they are liquid, but thicken when whipped; the main thing is not to overwhip, otherwise the cream may turn into butter.

In order for the chocolate layers to be demarcated as clearly as possible, it is better to take:

• for the darkest, lower layer, - bitter chocolate 72-74% and more cocoa. I met chocolates of 80% and even 90%, but the latter was so vigorous that we ate it for a month in tiny pieces ... So I took 74% for the cake.
• for a medium, light chocolate layer, milk chocolate 30-50% cocoa. Again, the lower the content of cocoa products in the bar, the lighter the layer will be.
• For the top, white layer - white chocolate, but better not porous. I read that they make a cake with porous, but when I made strawberries in white chocolate, I didn’t want to melt normally. Therefore, especially for the cake, I bought white chocolate pennies. By the way, it is much more convenient than tiles - no need to crumble into pieces, pour and melt.

It is convenient to prepare the ingredients for each layer in advance by dividing the oil and gelatin into three parts.

How to bake:

Let's bake the cake first. Butter and eggs should be at room temperature. Beat soft butter with sugar on low speed for a minute.

Add eggs one at a time, beating each time until smooth.

It turns out a creamy mass into which we sift the flour mixed with baking powder and cocoa.

After mixing, we get a rather thick chocolate dough. We spread it in a form, the bottom of which is covered with oiled parchment, and the sides are greased with oil, and distribute it in an even layer. I made a notch in the middle of the cake so that it came out smooth ...

But he, such a cunning one, still rose to the center. Baked for half an hour at 180C, check for readiness with a bamboo skewer. Having cooled the cake, as it crumbled when warm, I carefully cut off the top, and we ate it :)

Then I placed the cake on the bottom of the springform, removing the sides, and instead of them I installed a ring - so that it tightly clasped the cake, leaving no slits through which the soufflé could escape.

If desired, you can soak the cake with cognac or tea with lemon.

And you can start preparing the first chocolate layer! Pour 8 g of gelatin (this is 1 tablespoon with a small slide - just the third part of a 25-gram bag) with 3 tablespoons of hot (70-90C) water, and stir until the gelatin dissolves.

In parallel, melt 150 g of dark chocolate in a water bath. I crumble the chocolate into a ladle, which I place in a container of hot water on the stove. Just make sure that water does not splash into the chocolate - then it may not harden.

Stir and watch - when the chocolate starts to melt, add soft butter (50 g) and then melt, stirring, together.

In the meantime, the gelatin dissolves and the chocolate melts, leave them for a couple of minutes to whip the cream. We measure 150 ml of cream, pour it into a deep container and beat with a mixer for 1 minute and 30 - 45 seconds, until “soft peaks” appear - when the cream is no longer liquid, and the mixer whisks leave soft marks on their surface. I beat first at low speed, then at medium speed.

Pour the gelatin dissolved in water into the whipped cream and beat a little more to mix well - 10-15 seconds. If lumps or grains are observed in gelatin, it should be filtered through a strainer.

In the meantime, the chocolate with butter has melted and is no longer hot, but barely warm - pour it into the creamy-gelatin mixture.

And beat everything until smooth, about 20 seconds.

Here is such a chocolate-creamy-gelatinous mass.

Pour the chocolate filling onto the cake, level it and put it in the refrigerator for 1-1.5 hours, until it hardens.

When the first layer hardens, you can cook the second, milky.

We repeat all the steps as for dark chocolate: dissolve 8 g of gelatin; melt 150 g of milk chocolate with the addition of 50 g of butter; whip 150 ml of cream, add gelatin, beat again, add milk chocolate and beat again until smooth.

Carefully pour the second layer on top of the first - do not thump everything at once from a bowl, first pour a little from a spoon so as not to disturb the surface. When the first layer is covered with the second, you can carefully pour the rest of the soufflé on top and put it back in the refrigerator.

After about an hour, it's time to do the third, white layer. My second layer froze even earlier - after 45 minutes, but I decided not to rush: what if it seized only from above, and when pouring a new layer, the crust, like thin ice, breaks ... then it will not be three chocolates, but something something else, with an exquisite pattern!

We make white chocolate soufflé in the same way: dilute the remaining third of the gelatin in hot water; whip the cream and pour in the dissolved gelatin, beat again.

We melt white chocolate with butter ... and he again behaved inappropriately: only after melting, he decided to exfoliate into butter and chocolate. The oil floated on top in a greasy, sun-yellow, translucent liquid, while the chocolate flaked and precipitated. I decided after waiting a bit - maybe he will cool down a bit and begin to behave more civilized? But the chocolate did not come to its senses: after half a minute it began to solidify into a thick mass right at the bottom of the oil lake. Ah, you are. OK. And, having mixed the chocolate-butter disgrace well, I resolutely poured it into the cream with gelatin and quickly, until it decided to exfoliate again, beat it with a mixer. Despite the tricks of white chocolate, the light mousse came out quite decent: homogeneous, pleasant warm tone.

I carefully but quickly poured it over the frozen milk layer - and the cake went to spend the night in the refrigerator.

When the top layer is completely dry, you can get the cake out of the mold! To make it come out easily, and the edges remain neat, you need to quickly heat the sides of the form - for example, blow hot air from a hair dryer. Just do not overdo it so that the cake does not start to melt. Unlike agar-agar, which already sets at 40C, gelatin begins to melt at 30C and above. You can also gently run a thin knife between the walls of the mold and the cake.

And now - an exciting moment: the form is successfully opened, and the cake is placed on the dish! Hurrah, he did it! Just like it should be: striped, three-story, with a smooth transition of chocolate shades from dark to white.

How to decorate the cake "Three chocolates"? There are various options - from white chocolate icing and cream (which, in my opinion, is unnecessary - and there is enough of both in the cake), to chocolate leaves. We just painted the top of the cake with chocolate patterns, like "Bird's milk". It turned out nice and contrasty.

Now carefully cut off a piece with a sharp knife to see which cake is cut.

It turned out to be very high - 8 cm, dense, rich chocolate and surprisingly satisfying.

Pieces need to be cut off thin, otherwise you have to leave it for later: you can’t eat a large portion of such a cake at a time!

For my taste, it would be possible to make the cake more tender: the layers of the soufflé are quite dense, it is even difficult to cut when chilled. Probably less cream and butter, or substituting cream for yogurt - as in blueberry or apricot mousse cakes - will fix this.

And my guests loved the cake!

Now it is interesting to know your opinion, dear readers!