Prajitura trio mousse de ciocolata/Triple chocolate mousse cake bars


English recipe

Trecuse ceva vreme de cand am facut ultima oara o prajitura cu multa ciocolata. Cred ca ultima a fost Prajitura cu crema de ciocolata alba, deci acum aproape 2 luni. Ca si aceea si acest triplu mousse de ciocolata este, evident, fara coacere. Blatul este facut din biscuiti de tip Oreo, adica biscuiti de cacao, cu crema in interior. Cremele sunt facute din trei tipuri de ciocolata: fondanta (cu un continut de minim 40% cacao), ciocolata cu lapte, iar ultima, din ciocolata alba.

Veti vedea ca am folosit o forma pentru blaturi, in interiorul tavii. Am facut asta din doua motive: primul, tava nu era suficient de inalta, asa ca am pus forma deasupra blatului de biscuiti. Al doilea motiv este ca peretii tavii nu erau perfect perpendiculari. Bineinteles, daca aveti o tava cu peretii detasabili, perpendiculari si inalti de 5 cm, nu mai aveti nevoie de altceva. Daca, insa, nu aveti nici una din acestea doua, puteti folosi o tavita rectangulara normala, pe care o ungeti cu unt si o tapetati cu hartie de copt, lasand-o mai lunga pe margini; cum am facut si eu aici. Aveti grija, insa, ca hartia sa fie foarte bine intinsa, pentru a nu lasa urme pe peretii prajiturii. Iar cand este gata, scoateti foarte usor prajitura din tava, ridicand-o cu hartia de copt, pe care o dezlipiti apoi cu grija de pe aceasta.

Toate trei cremele se fac la fel, asa ca nu voi scrie procedeul pentru fiecare in parte. Insa nu faceti un mousse, pana nu este deja intarit precedentul. Timpul de preparare este scurt, doar ca trebuie sa astepti 15 minute sa se intareasca fiecare crema, inainte de a o prepara pe urmatoarea. Ca si gelatina, am folosit din cea foi; numai asa folosesc. Daca vreti sa folositi gelatina granule, o dizolvati in putina apa rece si o lasati sa se umfle pentru 5-10 minute. O puneti apoi la foc mic, pana cand gelatina se topeste, dupa care o adaugati in amestecul de ciocolata topita.

Ca si decor am folosit fulgi de ciocolata alba si ciocolata topita. Dar, la cat de frumos arata acest tip de prajitura, cred ca o puteti lasa asa cum e, fara a mai adauga altceva.

Reteta video

Ingrediente blat (22×22 cm):

  • 320 g biscuiti de tipul celor Oreo
  • 120 g unt topit

Ingrediente mousse ciocolata neagra:

  • 150 g ciocolata fondanta (40% cacao)
  • 130 ml smantana pentru frisca
  • 130 ml smantana pentru frisca, rece
  • 5 g gelatina foi

Ingrediente mousse ciocolata cu lapte:

  • 150 g ciocolata cu lapte
  • 130 ml smantana pentru frisca
  • 130 ml smantana pentru frisca, rece
  • 5 g gelatina foi

Ingrediente mousse ciocolata alba:

  • 150 g ciocolata alba
  • 130 ml smantana pentru frisca
  • 130 ml smantana pentru frisca, rece
  • 5 g gelatina foi

Blatul

Se faramiteaza biscuitii si se amesteca cu untul topit. Se pun in tava tapetata cu hartie de copt si se niveleaza foarte bine, apasand cu o lingura sau cu spatula. Se da la frigider pana este gata primul mousse.

Cremele de ciocolata

Asa cum spuneam, toate trei cremele se fac la fel; se incepe cu cea de ciocolata neagra. Se pun ciocolata si smantana pentru frisca (nu cea rece) la foc mic, intr-o craticioara antiaderenta, cu fundul gros. Se amesteca des, pana cand ciocolata este complet topita, iar amestecul omogen. Daca nu aveti o astfel de craticioara, puneti ciocolata si smantana intr-un bol si le tineti la bain-marie, la foc mic, pana cand ciocolata este complet topita.

Cand este gata, se stinge focul si se pune inauntru gelatina umflata si stoarsa usor in mana. Se amesteca pana ce aceasta se topeste, apoi se lasa sa se raceasca la temperatura camerei. Odata racita, se mixeaza frisca tare cei 130 ml smantana rece, de la frigider. Se adauga amestecul de ciocolata, racit si se mixeaza scurt. Daca vi se pare ca nu s-a omogenizat complet, mai amestecati cu o spatula. Turnati crema in tava, peste blat, nivelati si dati la frigider pentru 15 minute.

Cand aceasta se va fi intarit, puteri prepara mousse-ul de ciocolata cu lapte, apoi cel de ciocolata alba, respectand toti pasii de la cel de ciocolata neagra. Odata adaugata si crema de ciocolata alba, se lasa prajitura la frigider pentru 3-4 ore. Pentru a indeparta mai usor peretii tavii, treceti cu lama cutitului pe interiorul acesteia. Daca va mai fi nevoie, retusati marginile prajiturii usor, cu o spatula. Pentru taieturi curate, fara sa se intinda crema, incalziti lama cutitului si o stergeti inainte de fiecare taietura.

O decorati apoi, dupa bunul plac. Cu ciocolata topita, bombonele de ciocolata sau pudrata cu cacao.


Triple chocolate mousse cake bars

It’s been a while since I last made a cake with lots of chocolate. I think the last one was the No bake white chocolate mousse cake, almost 2 months ago. Just like that one, this triple chocolate mousse cake is obviously a no bake cake. The crust is made of Oreo like cookies. The mousses are made with three types of chocolate: dark (with a minimum content of 40% cocoa), milk chocolate, and the third one is white chocolate.

You will see that I used a bottomless square cake mold inside the pan. I did this for two reasons: first, the pan was not high enough, so I put the mold on top of the crust. The second reason is that the sides of the pan weren’t perfectly perpendicular. Of course, if you have a pan with removable, perpendicular, 5 cm high walls, you don’t need anything else. If, however, you do not have either of these two, you can use a regular square cake pan, which you grease with butter and line with baking paper, leaving it longer on the edges; as I did here. Be careful, however, that the parchment paper is very well lined, so as not to leave marks on the sides of the cake. And when the cake is done, gently remove it from the pan, lifting the baking paper and then carefully peel off.

All three mousses are made the same way, so I won’t write the procedure for each of them. But do not make a mousse, until the previous one is already hardened. The preparation time is short, but you have to wait 15 minutes for each of them set, before preparing the next one. For gelatin, I used the sheets; that’s the only one I use. If you want to use gelatin powder, dissolve it in cold water and let it swell for 5-10 minutes. Then place on low heat just until the gelatin dissolves and pour it over the melted chocolate mixture.

For decorating I used white chocolate flakes and melted chocolate. But, this type of cake looks so beautiful, that I think you can leave it as it is, without adding anything else.

Watch the video recipe

Crust ingredients (8,7×8,7 inch):

  • 11,3 oz Oreo like cookies
  • 1/2 cup melted butter

Dark chocolate mousse:

  • 5,3 oz dark chocolate (40% cocoa)
  • 1/2 cup 1Tbsp whipping cream
  • 1/2 cup 1Tbsp whipping cream, chilled

Milk chocolate mousse:

  • 5,3 oz milk chocolate
  • 1/2 cup 1Tbsp whipping cream
  • 1/2 cup 1Tbsp whipping cream, chilled

White chocolate mousse:

  • 5,3 oz white chocolate
  • 1/2 cup 1Tbsp whipping cream
  • 1/2 cup 1Tbsp whipping cream, chilled

Making the crust

Crush the cookies and mix with the melted butter. Press the mixture into the bottom of the pan. Refrigerate until the first mousse is prepared.

The chocolate mousse

As I said, all three mousses are made the same way; start with dark chocolate mousse. Put the chocolate and whipped cream (not the cold one) over low heat, in a non-stick saucepan. Stir often until the chocolate is completely melted. If you do not have such a saucepan, add the chocolate and cream in a heat proof bowl over a saucepan with simmering water, over low heat, until the chocolate is completely melted.

When ready, turn off the heat and add in the bloomed gelatin. Stir until it melts, then allow to cool to room temperature. Once cooled, whip the chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix just until combined. Pour over the crust and refrigerate for 15 minutes.

Make the same steps for preparing the milk and white chocolate mousse. Once the white chocolate mousse is added, refrigerate the cake for 3-4 hours or overnight. To remove the cake mold more easily, pass the knife blade inside it. If necessary, lightly retouch the edges of the cake with a spatula. For clean cuts, without spreading the cream, heat the knife blade and wipe it before each cut.

Decorate it as you like. With dusted cocoa, melted chocolate or chocolate candies.

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