⚪ Brown sugar-100g
⚪ Dark Chocolate-60g
⚪ White Chocolate-85g
⚪ Milk Chocolate-85g
⚪ Dark Chocolate-85g
⚪ 33 Cream 33% – 480ml (3 portions of 160ml each)
⚪ Gelatin-27g (3 portions of 9g each)
⚪ Water for gelatin -90g (3 * 30g)
Melt the butter and chocolate, sift the flour
Whisk eggs with sugar until splendid
Add the flour
Blend the mass
Then add butter and chocolate and blend again
Pour the dough into a mold and bake for 25-30 minutes at 180С
Cool the brownie
Soak 3 portions of gelatin.
Melt dark chocolate and cool to room temperature
Whisk the cream to the peaks
Add chocolate into cream
Warm the swollen gelatin to a liquid state (but do not boil) pour into the mousse and mix well.
Pour the mousse onto the brownie (line the form with an acetate film) and place in the freezer until it solidifies
Вo the same manipulations with milk and white chocolate.
After the last mousse has hardened, take the cake out of the ring, remove the film. The cake is ready!
You can decorate the cake in your own way.