Triple Chocolate Cake
Protein and fiber make this dessert filling; cream and chocolate add a rich texture. Mindalnyy biskvit daet kletchatku i plotnuyu osnovu, a tri shokoladnykh sloya sozdayut raznye ottenki vkusa. Tvorozhnyy syr dobavlyaet belok, slivki i maslo delayut kremy nasyshchennymi, a dlitelnoe okhlazhdenie pomogaet tortu derzhat formu.
Whip eggs with stevia, salt and vanilla. Heat cream with butter, mix with almond flour and baking powder, combine with eggs and bake a 18 cm sponge for 30 minutes. Cool and cut into three layers.
For each mousse, melt milk or dark chocolate with cream. Bloom gelatin in cold water for 5 minutes, warm without boiling, and mix in. Whip the cream, combine, and freeze both mousses for 3 hours.
Make the white chocolate cream, assemble the layers in a ring, and refrigerate overnight.
Key ingredients: almond flour (100 g), eggs (150 g), cream (100 g), and butter (50 g).
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