Three chocolates cake, easy dessert recipe without oven
Last Updated on
Total: 1 h Diners: 6-8
This is a cake that is becoming more and more popular in Spain. And no wonder because it is very simple to make, it does not need an oven and, because it is not necessary, you can even make it without a mixer.
Of course, it is a perfect recipe for sweet lovers in general and chocolate in particular with which you will triumph whenever you are looking for a dessert for a special meal.
Although it is known as three chocolates cake, it is also very attractive if we prepare it in little glasses, a very elegant way to serve it in individual portions and highly recommended if we are not going to consume it all in the same meal, because the little glasses are easier to protect when storing them in the refrigerator.
The quantities I give you are for a mold of 22 centimeters in diameter, but you know that baking recipes can be easily adapted to the size of the mold you have at home following the instructions that we explained in detail when we saw how to calculate the amounts of ingredients for the size of your molds.
As you can see, the recipe for this cake has no more sugar than what the chocolates provide. For my taste, with the sweetness provided by these is more than enough, in fact, the grace of this cake is the contrast between the three chocolates.
How to make a three chocolates cake
Kate Smirnova iStockPhoto
Chocolate cookies, 200 g (can be Oreo type) Butter, 60 g Milk, 20 ml Dark chocolate, 150 g Whipping cream, 200 ml Whole milk, 200 ml Curd, 1 sachet For the base
For the bottom layer of dark chocolate
White chocolate, 150 ml whipping cream, 200 ml whole milk, 200 ml curd, 1 sachet
For the dark chocolate ganache
Dark chocolate, 100 g whipping cream, 100 g
For the dark chocolate ganache
For the chocolate ganache
Dark chocolate, 100 g whipping cream, 100 g
For the chocolate ganache, 100 g
White chocolate, 150 ml whipping cream, 200 ml whole milk, 200 ml curd, 1 sachetTo decorate
Blueberries or red fruits such as strawberries, raspberries, etc. Peanuts dipped in white chocolate Maltesers-type chocolate balls Pieces of cookie Wafers or ice cream cones Fresh mint leaves
.h3 class=”content__summary-title”>Step 1
Prepare the base, for this we crush the cookies -we can do it very easily by putting the cookies in a bag and hitting them with a rolling pin or even with a pan-, mix them with the melted butter and milk to form a dough. Place a baking paper in the bottom of a springform pan, pour the cookie mixture and spread it well by pressing with the back of a spoon or the bottom of a glass.
Step 2
Dissolve the sachet of curd in 100 ml of milk and set aside. Chop the dark chocolate and set aside. Heat the cream and the rest of the milk in a saucepan over medium heat. When it starts to boil, add the chopped dark chocolate and stir with a whisk until the chocolate is completely melted.
When the chocolate has melted, turn up the heat until it comes to the boil, then add the curd dissolved in milk while continuing to stir with the whisk. Cook for a couple of minutes, stirring constantly. Remove from the heat and pour over the cookie base, let cool for about 10 minutes and put in the refrigerator for about 15 minutes or more, until we can see that the layer of dark chocolate is solidified.
Step 3
Repeat the previous step but with the milk chocolate. This time we will have to be especially careful when pouring the hot mixture over the bottom layer, so we will pour it over the back of a spoon so that it will fall more smoothly.
Step 4
Repeat the same with the white chocolate and let it cool in the refrigerator covered with plastic wrap for at least 4 hours.
Step 5
Prepare the ganache, chop the dark chocolate, heat the cream over low heat, when it starts to boil, remove from heat. add the chopped chocolate and stir with the whisk until melted. Let it warm for a couple of minutes. Unmold the cake and let the ganache fall on the edge of the top surface of the cake to drip down the sides and make that dripping effect that is now so fashionable.
Step 6
Finish decorating to taste with blueberries, chocobolas, peanuts dipped in white chocolate, pieces of cookies, mint leaves, etc.
Step 6
Decorate as desired with blueberries, chocobolas, peanuts dipped in white chocolate, cookie pieces, mint leaves, etc.
