We openly admit it: we love chocolate and if it is in the form of a most appetizing cake, all the better. For this reason, when this three chocolate cake recipe On behalf of the colleagues of Directo al Paladar, we could not help but put it into practice. And it is not only a very simple dessert, but it is also delicious.
As strong points of this dessert, we not only have a good dose of cocoa in its broadest concept since it includes black, with milk and white, but also that it does not require an oven, which is quite fortunate. Of course, it is also true that it will take us a few hours to get it to set, so put in time.
We will start by preparing the base, for this we grind with a kitchen robot or by rolling the cookies inside a plastic bag.
When they are in fine powder, add the melted butter and form a dough that we will stick to the base of one 20-centimeter springform cake pan lined with parchment paper on the bottom. We reserve in the fridge.
We will continue preparing the dark chocolate layer. For this, we put a saucepan with the cream and 100 milliliters of milk to heat, leaving the other 100 aside and in which we will dissolve the curd sachet well, making sure that there are no lumps.
Once the milk and cream are hot, add the dark chocolate in small pieces and Stir with rods until it dissolves well in the liquid. Add the rest of the milk with the dissolved curd and bring to the boil, stirring constantly, cooking the mixture for two minutes or so, making sure that it does not stick to the bottom of the saucepan. It is important that it boils so that the curd works and the cream remains solid.
Pour the dark chocolate cream over the base and let it rest so that it curdles while we prepare the milk chocolate cream.
To prepare the** milk chocolate cream we follow the same instructions** as for the previous one, the only thing that changes is the type of chocolate. Once this cream is cooked, pour it over the dark chocolate, pouring it carefully over a spatula so that the dark chocolate layer does not pierce us. We let it rest again while we prepare the layer of white chocolate.
We carry out the same process as the other two times, but with the white chocolate, and we end up adding the white chocolate layer as the final layer. We leave a minimum of six hours in the fridge so that it sets perfectly and carefully unmold once it is very cold.
Therefore, among the things that we cannot miss, we have a removable mold about 20 cm. to which we surely give a lot of use, without forgetting a mincer and some rods. Come on, we don’t need much material either.
IBILI Moka Springform Pan-Non-Stick Steel Sheet-Diameter 20 cm-PFOA Free
Cecotec TitanGlass 1000 Electric Chopper. 400 W, Multifunction: Chops, Shreds, Pulverizes, Chops, Detachable Titanium Coated Blades, 1l Capacity, Resistant Glass
That said, a simple dessert recipe and the most successful with which we do not have to be especially skilled in the culinary arts to make our guests want to repeat it over and over again.
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Photos | Direct to the Palate and Unsplash