Can you think of something more appetizing than a delicious three-tier chocolate cake ? As the answer is surely NO, you have no choice but to get down to work with this incredible and appetizing recipe. Although it is hard to believe, it is a true delight 100% compatible with our fitness lifestyle. Look at the photos and let yourself be carried away by this "whim".
For those people who enjoy sweets, few things could be more desired than a three-tier chocolate cake. And if, in addition, the aesthetics of the plate is like this, it becomes irresistible. You should know that the attraction to a dish is not only governed by the flavor. Food has organoleptic properties . These are those characteristics that can be perceived by the senses , such as its texture, smell, color … in addition to its flavor.
When analyzing a food, the first step is to define the organoleptic properties. These are used daily to distinguish, for example, a fresh food, from one that is spoiled or in poor condition. In other words, we know that a meat is fresh when its organoleptic properties correspond to a mild odor, a reddish color, a moist and non-gelatinous texture … All this being said, we are going with the recipe, whose flavor, aroma, color and texture make up the formula secret of success.
Three-tier chocolate cake, step by step
The elaboration of the three-tier chocolate cake is simple, since it is made of oatmeal, whites, cocoa, coconut and fresh raspberries. Do you dare to try? We assure you that preparing it is easier than it seems so do not flinch and do not stop trying it. Gather the ingredients listed below and follow the instructions, step by step.
Ingredients
- FOR THE BASES (3 FLOORS)
- 300g oatmeal
- 15 egg whites
- 4 spoonfuls of cocoa Value defatted without sugar
- 1 packet of Royal chemical yeast
- 1/2 cup milk (the one you usually use)
- Sweetener or Stevia to taste
- FOR THE FILLING
- 1 can of coconut milk (60% coconut cream)
- 400ml of water (2 glasses approx)
- 8 sheets of neutral gelatin
- 120g of Whey Fusion protein from Amix Cookies flavor (if you don't have it you can do it without it)
- Sweetener or stevia to taste
- FOR TOPPING
- Fresh raspberries
Preparation
The first step is to prepare three biscuits of the same size with the same mold, it is the safest way to make sure that we are going to have three equal and beautiful floors.
We mix all the ingredients of the bases and beat well until obtaining a homogeneous mixture. Pre heat the oven to 200ºC.
We pour 1/3 of the mixture of the bases and bake for approximately 25 minutes, until the cake is dry. We check it by pricking the center with a knife, before removing it from the oven, and if it comes out clean it is ready to remove. We do the same operation twice more to get three equal biscuits.
In a saucepan, heat the coconut milk, water and sweetener to taste, until almost boiling, and turn off the heat.
Add the proteins to the saucepan and stir well. Meanwhile, we have the sheets of gelatin to soak to swell (following the instructions of the gelatin).
We put the swollen sheets in the saucepan and stir well so that it dissolves throughout the liquid. With an arm mixer we beat the mixture and let cool.
We put it in the freezer so that it mousse solidifies. At 2 hours, we hit it again with the mixer. If we already have it completely compact, the filling cream is time to assemble the cake.
We put a sponge cake floor and fill with cream, as well with all the layers. We cover the upper part and place the raspberries that give it that acid touch and essential characteristic flavor.
We reserve in the fridge until we consume it, to prevent the cream from spilling!
Enjoy! This cake is ideal for breakfast, it is very complete, it has protein, carbohydrates and fats.
