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3 Chocolate Tower




Fresh rosemary

1 sprig


20 oz

Fresh cream

700 oz

Dark chocolate, with milk

350 oz

White chocolate

100 oz

Mascarpone cheese

300 oz

White sugar

115 oz

Bitter cacao

30 oz

Type 00 wheat flour

20 oz


4 unit

Desserts from Italy

3 Chocolate Tower

3 Chocolate Tower

vegetarian with gluten with eggs with lactose

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

3 Chocolate Tower

Delicious and exquisite sweet!

3 Chocolate Tower step 1

step 1

We start preparing the base, mounted 2 eggs and 2 yolks with 70 g of sugar. In another bowl, the remaining egg whites are left with 30 g of sugar, leaving them soft and half-eaten.

3 Chocolate Tower step 2

step 2

Incorporate the egg yolks with a downward movement, then add the sifted flour and cocoa together.

3 Chocolate Tower step 3

step 3

Lined two tortiers with wet and squeezed oven paper and divide the dough into the two tortiers gently to prevent the eggs from disintegrating. Bake oven for 8 minutes at 180 °.

3 Chocolate Tower step 4

step 4

Cut them off and let them cool by gently rubbing the paper, once cool, transfer to the freezer.

3 Chocolate Tower step 5

step 5

For mousse, blend the 3 chocolates into a bain-marie or microwave and let them cool. (For the dark one using 150gr)

3 Chocolate Tower step 6

step 6

For dark chocolate mousse, add 200ml of cream with 100gr of mascarpone and 1 tablespoon of sugar, combine the cold melted chocolate and stir well, then pour the mixture into a pocketpicker.

3 Chocolate Tower step 7

step 7

Proceed the same way for the other two mousses (white chocolate and milk), remember that sugar is to be used only in the mousse to the fondant.

3 Chocolate Tower step 8

step 8

For ganache, blend chocolate (200gr) with cream, stir well and let it cool

3 Chocolate Tower step 9

step 9

(Do not let it cool too much because during the assembly of the cake if too cold it is difficult to stratify).

3 Chocolate Tower step 10

step 10

Place a sheet of acetate on a tray, place on a pastry ring or the edge of a 18-20 cm hinge mold and insert a sheet of acetate sheet into the vertical to make it adhere well to the bo

3 Chocolate Tower step 11

step 11

Place a biscuit disc, a layer of dark mousse, a milk and a white chocolate, then a thin layer of ganache and repeat all the steps.

3 Chocolate Tower step 12

step 12

When done, put the cake in the freezer for at least 4 hours.

3 Chocolate Tower step 13

step 13

To decorate use the raspberries and some sprig of rosemary to place over the cake before serving it.

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