Servings/number of people: 8 people
Preparation time: 30 minutes
Category: Christmas
Ingredients to prepare Creamy Three Chocolate Cake
For the biscuit base:
150 g biscuits
40 g melted butter
20 ml milk
For the chocolate layers:
150 g dark chocolate
150 g milk chocolate
150 g white chocolate
750 ml liquid cream
750 ml milk
36 g rennet powder (12 g per layer)
How to prepare Creamy Three Chocolate Cake
Crush the biscuits until they have a powdery texture and mix them with the melted butter and milk. Line the base of a springform tin (20-22 cm in diameter) with baking paper. Pour in the biscuit mixture and press it firmly with a spoon or glass base to form a compact layer. Keep the base in the refrigerator while you prepare the chocolate layers.
Dark chocolate layer: In a saucepan, heat 250ml cream with the dark chocolate over medium heat, stirring until the chocolate is completely melted. Dissolve 12g rennet in 250ml cold milk and add to the saucepan. Bring the mixture to the boil, stirring constantly. Cook for 1-2 minutes and remove from the heat. Gently pour over the biscuit base using the back of a spoon to stop it from pouring hard. Allow to cool until slightly set.
Milk chocolate layer: Repeat the same procedure with the milk chocolate, using 250ml cream, 12g rennet, and 250ml milk. Before pouring this layer, gently scrape the surface of the previous layer with a fork to help it adhere better. Pour the mixture gently and allow to set.
White chocolate layer: Follow the same procedure as white chocolate, using 250ml cream, 12g Renne,t, and 250ml milk. Carefully pour over the milk chocolate layer and allow to set completely.
Leave the cake in the fridge for at least 3 hours, preferably overnight, so that the layers are set properly.
Carefully remove the cake from the mold. Decorate the surface with grated dark chocolate, fresh raspberries, or flaked almonds. You can also add chocolate figures or berries to taste.
Tips for a perfect cake: Lightly scrape each layer with a fork before adding the next to prevent them from separating. Pour the mixture onto the back of a large spoon to soften the impact when adding new layers. If you don’t have rennet, use 4 sheets of gelatin (previously hydrated) or 5g of agar agar per layer. You can freeze the cake to easily unmold it and defrost it in the refrigerator before serving.
