Tripple chocolate cake


5 heaped tablespoons of unsalted butter

150 grams of sweet biscuit crumbs or neutral flavor

dark chocolate flavor

150 milliliters of whole milk cream

150 milliliters of milk

150 grams of dark chocolate

70 g of sugar if the chocolate is sugar-free

1 sachet of curd

milk chocolate flavor

150 milliliters of whole milk cream

150 milliliters of milk

150 grams of milk chocolate

70 g of sugar if the chocolate is sugar-free

1 sachet of curd

white chocolate flavor

150g white chocolate

150 milliliters of whole milk cream

150 milliliters of milk

1 sachet of curd

Step-by-step preparation

For the cookie base

– Let’s start with the base of the cake. The first thing we will have to do is put the cookies in a food processor so that they turn into crumbs. You can also do this process by hand, with a mallet or equivalent kitchen tool. The point is to crush the cookies so you can then use them to make a paste.

– Then, we are going to melt the butter, being careful not to burn it. We can do this in a pot, over low heat, or better yet, in the microwave, to be faster. You only need to heat this ingredient for a very short time. The idea is not that it is completely melted, but that it is creamy. If you want to be more ecological, you can take it out of the refrigerator well in advance, and leave it at room temperature, so that it softens on its own.

– What follows is to mix the cookie crumbs with the butter. We can take advantage of the kitchen robot to do this, or if they crushed the cookies by hand, then integrate the ingredients in a container, with the help of a manual mixer.

– Once a homogeneous paste is obtained, we are going to deposit it in the bottom of a cake mold, preferably removable. I prefer to butter the mold a little before starting to accommodate the dough, to make sure that it comes off easily later.

– To shape the cookie dough, we are going to crush the crumb paste against the bottom surface of the mold. We can help ourselves with a kitchen spoon or with forks, to accommodate it in such a way that it covers the entire bottom and that it is of a uniform thickness.

The dark chocolate flavor layer

– To start, we are going to mix the milk and the milk cream. Reserve a cup of this liquid to dissolve the curd.

– Then we are going to heat the rest of the mixture in a pot, add the sugar and the dark chocolate in pieces.

– Keep stirring until the chocolate dissolves and then let the mixture boil, so that the liquid begins to thicken. We are then going to add the cup of liquid previously, with the curd dissolved, and stir well again, to integrate all the ingredients.

– Let the mixture boil again, so that it thickens more. At this point, we will turn off the heat and remove the pot from the kitchen.

– We will take the mixture to the mold with the biscuit base, and pour it there to form the first layer of chocolate.

– We will keep this part of the cake in the refrigerator, while we prepare the second layer of chocolate. The ideal would be to leave it there for at least 30 minutes, so that it curdles a bit.

The milk chocolate flavor layer

– Do you remember everything we just did to prepare the dark chocolate mix? Well, we are going to do the same with the ingredients of the milk chocolate flavor layers. Regarding the use of sugar, I recommend trying the mixture with the chocolate you decided to use. There are milk chocolates that include more or less sugar in their composition, just as there are cooks who are more or less lovers of sugar 😉

The white chocolate flavor layer

– What do you think we are going to do to prepare this layer? Yes, the same as for the previous ones, only in this case, it is a fact that we will not use any sugar.

– Once we have the three layers of chocolates on the layer of cookies, we are going to put our cake in the refrigerator between 6 and 8 hours. If they can leave it there overnight, even better.

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