Three Chocolate Cake
- 150 gr. of dark chocolate
- 150 gr. of milk chocolate
- 150 gr. of white chocolate
- 150 gr. of sugar or fructose
- 750 ml. of whipping cream
- 750 ml. of milk
- 3 envelopes of curd powder
- 1 packet of “Maria”biscuits
- 60 gr. of butter
- 1 squirt of milk
First or all,
prepare the base: simply crush the biscuits, add melted butter ( in the microwave for 30 seconds) and a squirt of milk. Mix the dough with a spatula until it is uniform and consistent. We advise you not to put too much milk, because the dough should be quite thick.
When the dough is ready, extend it on the base of a detachable mould of about 26 cm. diameter with the spatula. It is important to use a removable mould so the cake looks perfect.
When we have a whipped base, we start to prepare the different chocolate layers. We start with black chocolate, it’ s blend with 75 grm. sugar, 250ml. milk, 250 ml. cream and a curd envelope.
Heat up the ingredients in a bowl . We stir the ingredients without boiling, when the mixture takes consistency , get out of fire and mix a little bit until the blend doesn’t leave vapour and put this on the base delicately.
While the dark chocolate cools down , we prepare the second chocolate layer. We need to cut 150gms. milk chocolate into pieces , 50gms. sugar, 250ml. milk, 250ml. cream and another curd envelope.
Follow the same process as the first layer , but now very delicately in order to put this chocolate on the first base, because we don’t want to break it.
Let it cool . Last layer: prepare the white chocolate; 25gr of
sugar, 250ml milk, 250ml cream, 150g of white chocolate and curd.
Follow the same procedure and, this time, be extremely careful while pouring the mixture on the layer on top.
I advise you to pour slowlyvbut steadily, from the ends.
Let the cake cool in the fridge. It is advisable to cool the cake overnight.
Once the cake is curdled, unmold and decorate with chocolate to make contrast with the white base of the cake.
Anna Castellana, Ada Castells, Cèlia Farràs. 1st L