Рет қаралды 308,655
The cake that never tired of it, full of chocolate and a smile :) The cake that has so many different versions and this time my version!
After a lot of tricolade cakes that I tried - with gelatin, without gelatin with a different ratio of cream and chocolate - I finally got to the perfect texture !!!
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/ shiran_matetyahu
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The recipe: Ring diameter 18 (also suitable for diameter 20/22) + slide height 10 cm
Bottom - Urao Package
Tablespoon nougat or nutella spread
50 g melted butter.
Chocolate Mousse:
200 grams of dark chocolate
Half cup (one time transparent) sweet cream.
Teaspoon gelatin (5 g) Induced in 3 teaspoons of water (or a quarter cup)
Michal sweet cream (250 ml)
Milk chocolate mousse:
200 grams of milk chocolate
Half cup (one time transparent) sweet cream.
Teaspoon gelatin (5 g) Induced in 3 teaspoons of water (or a quarter cup)
Michal sweet cream (250 ml)
White Chocolate Mousse:
200 grams of white chocolate
Half cup (one time transparent) sweet cream.
Teaspoon gelatin (5 g) Induced in 3 teaspoons of water (or a quarter cup)
Michal sweet cream (250 ml)
For coating:
100 grams of white chocolate + quarter cup of sweet cream
A drop of gel color (in any color you like, you can also leave white)
For decorations:
100 grams of dark chocolate
100 grams of milk chocolate
100 grams of white chocolate (I divided the white into 2 bowls, one left for the white and the other I dyed pink with a chocolate color)
Mini Clicks
Preparation:
Grind the oreo. Add a tablespoon of nougat paste and 50 g melted butter. Mix. In a ring mold, place a slide and spread the cookies. · Put in the freezer and go to prepare the mousse.
Soak the gelatin in water for 10 minutes.
Melt in chocolate micro-chocolate + cream (about 1 minute) and stir until fully dissolved. Dissolve the gelatin for 10 seconds in the microwave and add to the chocolate. Mix.
· Whip in a bowl of sweet cream container to a little liquid yogurt texture. · Combine the cream with the chocolate in a folding motion. Pour over the bottom of the urea and place in the freezer for half an hour. Meanwhile, prepare the milk chocolate mousse with exactly the same preparation and pour over the bitter mousse. Put in the freezer for half an hour. Meanwhile, prepare the white chocolate mousse in exactly the same way! Pour over the milk chocolate mousse and place in the freezer for a whole night (at least 6 hours)
Remove the cake and prepare the ganache:
Melt in a white chocolate microwave + cream for full melting. Add a drop of pink dye and stir. Pour on the cake. You can create drips and you can leave a classic look :)
For decoration - I drew all the chocolates and mixed them with a free hand. I created a cool shape with a toothpick or a skewer and added a few clicks. 10 minutes in the freezer and it's ready! Breaking and placing on the cake :)
Waiting for your pictures
Prepare and enjoy
Love you
Shiran :)