A cake by master Knam composed of three chocolate mousses: dark, milk, and white, covering a base of soft marquise. I bought this cake for the first time at Knam’s store in Milan a few years ago: it was my husband’s birthday, and he loves chocolate.
It is a perfectly balanced, soft, and fluffy dessert, and I thought of trying to make it at home; it turned out a bit imperfect but very good!
It isn’t a complicated cake to make, you just need a bit of time for the mousse layers to set, but it’s worth it!
To make it easier, organize yourself like this:
The three mousses are very similar, so whip the cream all at once and divide it into three bowls to which you will also add the egg yolks. This way, you just need to add the melted chocolate and gelatin when the time comes.
Prepare the marquise base the day before.
I took advantage of the help of my inseparable Ken, but it is not essential. In the recipe, you will find both methods. If you want to know the other recipes where I used it, here they are:
Recipes with Kenwood Cooking Chef
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- Difficulty: Medium
- Cost: Medium
- Portions: 8
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz oz 60% dark chocolate
- 200 ml fresh liquid cream
- 2 tbsp egg yolk
- 0.04 oz gelatin sheet
- 2 tbsp milk
- 7 oz oz milk chocolate
- 200 ml fresh liquid cream
- 2 tbsp egg yolk
- 0.07 oz gelatin sheet
- 2 tbsp milk
- 7 oz oz white chocolate
- 200 ml fresh liquid cream
- 2 tbsp egg yolks
- 0.14 oz gelatin sheet
- 2 tbsp milk
- 5 oz oz egg whites (one disc)
- 3 oz oz egg yolks
- 5 oz oz powdered sugar
- 0.7 oz potato starch
- 2 oz oz unsweetened cocoa powder
Recommended Tools
- Kitchen Robot Kenwood Cooking Chef XL
How to Prepare the Three Chocolate Mousse Cake – Knam
Prepare the base:
With electric beaters, whip the egg whites with powdered sugar for 2-3 minutes and set them aside.
In another bowl, whip the egg yolks with powdered sugar for 2-3 minutes.
Gently mix the two mixtures together with a spatula and add the cocoa and potato starch. Continue mixing with a spatula from bottom to top until you get a homogeneous batter.
Pour the mixture onto a baking sheet lined with parchment paper and level it with a spatula.
Bake in a preheated static oven for 8-9 minutes. Remove from the oven and let it cool.
Prepare the mousses and assemble the cake:
Whip all the cream with an electric mixer to a semi-whipped consistency and divide it into 3 parts in different bowls.
Mix the egg yolks to smooth them and divide into 3 parts within the bowls containing the cream.
Soak the gelatin sheets in 3 small bowls, covering them with water for at least 10 minutes.
Cut a marquise disc and place it in the mold as the base. Put an acetate ring or baking paper ring around the edge, as I did.
Heat the milk, add the gelatin dose for the dark mousse, squeezed from the water, and melt the dark chocolate in a bain-marie or microwave.
Add the chocolate and gelatin to one of the bowls with cream and mix with a hand whisk. Once a homogeneous mousse is obtained, pour it into the mold over the base up to one-third, level, and refrigerate for at least 30 minutes.
Proceed the same way for the other mousses and finish with a 2-hour rest in the freezer.
Open the mold, remove the paper ring, and unmold the cake.
Prepare the base:
Whip the egg whites with powdered sugar using the wire whisk. 2 minutes / max speed
Set them aside in a bowl.
Without washing the bowl, also whip the egg yolks with powdered sugar 2 minutes / max speed
Combine the whipped egg whites and gently mix the two mixtures together with a spatula. Add the cocoa and potato starch and continue mixing with a spatula from bottom to top until you get a homogeneous batter.
Pour the mixture onto a baking sheet lined with parchment paper and level it with a spatula.
Bake in a preheated static oven for 8-9 minutes. Remove from the oven and let it cool.
Prepare the mousses and assemble the cake:
Whip all the cream using the wire whisk at speed 4, to a semi-whipped consistency, and divide it into 3 parts in different bowls.
Mix the egg yolks to smooth them and divide into 3 parts within the bowls containing the cream.
Soak the gelatin sheets in 3 small bowls, covering them with water for at least 10 minutes.
Cut a marquise disc and place it in the mold as the base. Put an acetate ring or baking paper ring around the edge, as I did.
Mount the rubber spatula and melt the dark chocolate at 113°F / stirring 1
Heat the milk and add the gelatin dose for the dark mousse, squeezed from the water.
Add the chocolate and gelatin to one of the bowls with cream and mix with a hand whisk. Once a homogeneous mousse is obtained, pour it into the mold over the base up to one-third, level, and refrigerate for at least 30 minutes.
Proceed the same way for the other mousses and finish with a 2-hour rest in the freezer.
Open the mold, remove the paper ring, and unmold the cake.
