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INGREDIENTS For the cake base: 112g of egg whites 100g (3/4 cup) + 57g (1/2 cup) of powdered sugar 52g of egg yolks 45g (1/2 cup) of cocoa powder 15g (2 tbsp) of potato starch For the mousse: 20g of gelatin sheets 6 egg yolks 50g (1/4 cup) of sugar 500ml (2 cups) of milk Vanilla extract 100g of white chocolate 100g of dark chocolate 100g of milk chocolate 640ml (2 3/4 cups) of fresh cream For decoration: Chocolate flakes METHOD 1. Add the egg whites and one part of powdered sugar in a bowl and mix with the electric mixer until stiff. 2. Separately, pour the remaining icing sugar into a bowl with the egg yolks and whisk everything well until you obtain a light and frothy mixture. 3. Gently fold the whipped egg whites into the egg yolk mixture with the spatula. Add the cocoa powder and potato starch and mix to combine. 4. Pour the prepared mixture into the pan covered with parchment paper and level it up with a spatula. Transfer to the oven and bake at 200°C/392°F for 10 minutes. 5. Transfer the cake base to the cutting board after baking and cut the 24cm diameter disc. Transfer the disc to the cake mold. 6. In a bowl add the gelatin sheets and pour the water. Set aside for a few minutes. 7. Add the egg yolks, sugar, milk, and vanilla extract in a saucepan and combine. Add the gelatine, drained and well squeezed and mix well until you get a cream of the right density. Then divide into the 3 parts. 8. Melt the white chocolate and pour the first 1/3 of the cream. Mix to combine. Repeat the process with the dark and milk chocolate. Let the creams cool completely in the fridge. 9. In a bowl add the fresh cream and mix with the electric mixer until stiff. Split it into three parts. 10. Pour the dark chocolate cream into the bowl and add first 1/3 of the whipped cream. Incorporate with a spatula. Pour the cream into the cake mold and transfer to the freezer for 20 minutes. After 20 minutes repeat the process with the milk chocolate. 11. After elapsed, pour the white chocolate cream into the bowl and add the last 1/3 of the whipped cream. Mix to incorporate. 12. Remove the cake mold from the freezer and spread the white cream. Transfer to the fridge for 3 hours. 13. After 3 hours unmold the cake and decorate it with chocolate flakes. About us: ‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques. Subscribe to Cookist: http://cooki.st/LaxZR Enjoy with us: http://cooki.st/U93B4 Follow us: Facebook: https://www.facebook.com/CookistWow/ Instagram: https://www.instagram.com/cookistwow For any content use please feel free to contact licensing@ciaopeople.com https://video.cookist.com/video/an/ZumCDeSwk8cHZWLN
