Three chocolate cake, for all tastes

Three chocolate cake, for all tastes. A priori, when reading “three chocolates”, one might think that this cake, whose recipe has become famous on the internet, is cloying. However, thanks to the touch of salt in the biscuit base and the addition of bitter cocoa to the dark chocolate layer, the result is not as sweet as you might expect. It is a simple cake that does not require an oven but rather a cooling time to make it consistent. My recommendation is that you use the best quality chocolates possible, since it is what gives the cake its flavor practically 100%.

recipe information

• • Preparation time: 1 hour and 30 minutes

• • Total time: 1 hour and 30 minutes

• • Servings: 12

• • Category: cake shop

• • Cuisine type: international

• • Calories: 218 kcal per serving

Ingredients for the three chocolate cake for 12 people

• • 200 g of Maria-type biscuits

• • 100g butter

• • 1 teaspoon salt

• • 600 ml of milk (200 ml for each layer)

• • 600 ml of whipping cream (200 ml for each layer)

• • 100 g dark chocolate (70-75% cocoa)

• • 50 g bitter cocoa powder

• • 150 g milk chocolate

• • 150g white chocolate

• • 36 g curd powder (12 g for each layer)

How to make the three chocolate cake

Grease a 24 cm removable mold and line it with parchment paper, both on the base and on the edges.

Melt the butter. Crush the biscuits, butter and salt in a food processor. It can also be done by hand as a mortar.

Place in the mold and press covering the entire surface. Reserve in the fridge.

Heat 200 ml of cream with 100 ml of milk in a saucepan. Once it’s warm, add the dark chocolate and cocoa and mix until melted.

Separately, mix 100 ml of cold milk with 12 g of curd powder until well dissolved.

When the chocolate is melted, add the curd mixture and bring to a boil, stirring constantly.

Pour the mixture over the biscuit base and keep in the fridge. Let cool for 30 minutes.

Repeat the same operation with the following layers. Heat 200 ml of cream and 100 ml of milk and melt the milk chocolate. Dissolve 12 g of curd in 100 ml of milk. Add it to the previous mixture and bring it to a boil. Scrape the previous layer with a fork (when cold) to prevent the upper layer from shifting before pouring the new mixture. Repeat the same process with the white chocolate.

Let cool well, 3 hours minimum, and serve.

Easy preparation summary

1. 1. Grease and line a 24 cm diameter detachable mold with parchment paper

1. 1. Crush the biscuits with the melted butter and salt. Cover the base of the mold with the mixture. Reserve in the fridge

1. 1. Heat 200 ml of cream with 100 ml of milk

1. 1. Add the dark chocolate and cocoa. Stir until melted

1. 1. Mix 100 ml of cold milk with 12 g of curd. Add to the previous mixture

1. 1. Bring to a boil while stirring

1. 1. Pour the mixture over the cookie layer and let cool for 30 minutes.

1. 1. Repeat the same operation with the next two layers, putting the milk chocolate in one and the white chocolate in the last. Scrape down the layers with a fork before pouring the next one

1. 1. Let cool for at least 3 hours