Three chocolate cake recipe: easy, delicious and creamy

For chocolate lovers this Three Chocolates Cake it is pure gold. Due to its appearance and shape, it may seem difficult to work out, but don’t worry, because in Now or never we discovered a recipe for everyone: good, pretty and delicious!

This cake, belonging to this group of cold and oven-free cakes, stands out for its smoothness, flavor and softness, which is why it is a classic in confectionery. This dessert of Italian origin, became internationally popular at the end of the 19th century and, although the author is unknown, we must thank him for his brilliant idea of ​​layering chocolates one by one according to their degree of intensity. Result? Burst of flavor.

This is how the 3 chocolate cake is prepared

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Ingredients preparation
  • Dark chocolate 72%
  • Milk chocolate
  • White chocolate
  • Cookies (gluten free for celiacs)
  • Butter
  • cottage cheese
  • whipped cream
  • Milk
  • cocoa powder
  • Sugar
  1. First we prepare the cookie base with butter. To do this, we chop the cookies, melt the butter and mix everything well to make a compact base for the cake.
  2. We put a circular mold (without bottom) on a parchment or non-stick paper and we put the mixture of biscuits that we crush with a spoon to cover the whole mold.
  3. Once our base is ready, it’s time to start with the chocolate. The first layer will be 72% dark chocolate. To melt it, put a saucepan on the fire, heat the milk, add the chocolate, a tablespoon of cocoa powder to further enhance the taste, the curd, the 72% chocolate and the whipped cream. We remove everything well until it melts and we throw it on the biscuit base.
  4. Let’s move on to the second layer, the milk chocolate. The steps are the same as the previous one, but you have to wait for the first layer to set (this is very important so that the layers are well differentiated and do not mix). A little trick is to pass a wooden toothpick between the layers by making small lines or paths, this ensures that the layers are well compacted.
  5. And finally it’s time to incorporate the layer of white chocolate, on the top floor. The mixture is done like the previous layers.
  6. Let our cake cool (minimum 6 hours in the fridge) and as a highlight you can grate dark chocolate on it.

Recipe in step by step pictures:

Crush the biscuit, melt the butter and mix everything for the base of the cake RTVE

Put the biscuit base in the mold RTVE

Prepare the first layer by melting the dark chocolate in a saucepan with the milk, cocoa powder, curd and whipped cream. RTVE

Place the first layer of dark chocolate on the biscuit base RTVE

Let the layer set and make small “paths” using a toothpick RTVE

We make the second layer by melting the milk chocolate and incorporating it into our mold RTVE

Finish the cake with the white chocolate layer. RTVE

Leave to cool for at least 6 hours in the refrigerator. Wait and cake ready to taste! RTVE


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