How to make the three chocolate cake in the fastest and easiest way and that is perfect (with video included)
The three chocolate cake is one of those recipes that is worth keeping as gold on cloth. It is a guarantee of success, especially among chocolate lovers. You will have seen it on countless websites and books because it has been around our kitchens for years, something that only happens when it really works.
One of the keys to its success is that it does not take an expert pastry chef to prepare it. However, it is important to take into account a series of tricks and recommendations to make it perfect and to do it in the fastest and easiest way. If we had known all this the first time we made the three chocolate cake, another rooster would have crowed us.
Keys to make the three chocolate cake quickly and easily and make it perfect
For the base, the fastest is to crush the cookies with a robot and, while this happens, slightly melt the butter in the microwave. Butter in an almost liquid state mixes with crushed biscuit much more quickly and easily.
There is no need to line the base of the pan with parchment paper as the grease in the base allows each portion to peel off easily. Of course, you have to let it warm slightly before portioning, so we take it out of the fridge 20-30 minutes before consuming.
If we are in a hurry, the freezer is our best ally, as it saves a lot of time in the preparation of the three chocolate cake. Putting the cookie base pan in the freezer for a few minutes helps the first layer of chocolate cool earlier, and therefore solidifies faster.
The same goes for the rest of the chocolate layers. It is essential that they have solidified before covering with the next one. Otherwise the chocolates will be mixed and well defined layers will not be achieved.
When pouring a new layer of chocolate over the previous one (solidified, we insist) it is convenient to let it temper for a few minutes and use a spoon, silicone tongue or similar on which to slide it. In this way, the tempered chocolate is distributed over the entire surface and we avoid that the previous layer is pierced by the effect of concentrated heat at a fixed point.
The preparation of the chocolate layers is done on the spot, that is, the dark chocolate first. Once this layer has solidified, prepare the milk chocolate layer and let it solidify. Finally the white chocolate is prepared.
It is necessary that the set boil a couple of minutes once the milk and curd powder mixture has been added to the saucepan. As well as stirring with a few rods to avoid lumps and obtain a creamy texture.
Final cooling is key to the success of this cake. Therefore we recommend cooling in the fridge for a minimum of six hours. Better even if it is prepared the day before consumption. The cake takes shape and maintains a beautiful shape.
Use the best quality chocolate possible. Between a mediocre product and a quality one there is a huge difference. This cake will go from being rich to being spectacular.
The best whole milk and liquid cream with a fat percentage of 35%. The creaminess provided by these ingredients is superior. And yes, we are aware that so is the number of calories, but this is an elaboration of exceptional consumption and we can spoil ourselves sporadically.
To give an extra touch of flavor to the base, we can add chopped nuts, a little liquor or some aroma or extract such as vanilla, coffee, orange or whichever you like.
IngredientsFor 10 people
- Maria cookies 200 g
- Melted butter 100 g
- Liquid whipping cream 600 ml
- Milk 600 ml
- Curd powder sachets 3
- Chopped dark chocolate 150 g
- Chopped milk chocolate 150 g
- Chopped white chocolate 150 g
How to make a three chocolate cakeDifficulty: easy
- Total time 45 m
- Elaboration 30 m
- Cooking 15 m
- Repose 6 h
We crush the cookies and mix well with the melted butter. We extend on the base and, optionally, a little on the side of a 20-centimeter removable mold. We compact well and cool in the freezer for a few minutes.
Meanwhile we prepare everything necessary for the three layers of chocolate. To do this, we divide the cream and milk into three equal parts, obtaining 200 ml of cream and 200 ml of milk for each layer of chocolate.
We dissolve an envelope of curd in 100 ml of milk. Heat the cream and the rest of the milk to heat, add the chopped dark chocolate and stir with rods until integrated. Add the milk and curd mixture and bring to a boil for a couple of minutes. We stir without stopping so that it does not stick to the bottom of the scoop. It needs to boil for the curd to solidify when it cools.
We pour the dark chocolate mixture on the base of cold cookie and let cool in the fridge (or in the freezer if we are in a hurry) until solid. We will repeat this operation with the other two chocolates when it comes time to assemble the corresponding layers.
Prepare the milk chocolate mixture and pour it on the layer of cold dark chocolate. Let cool until solid. Finally we prepare the white chocolate mixture, pour it over the layer of cold milk chocolate and let it cool in the fridge for a minimum of six hours or, even better, overnight.
At the time of serving we can decorate the powder with a little cocoa. chocolate shavings, truffle, etc.
With what to accompany the cake of three chocolates
This three-chocolate cake is tasty and quite filling, so we don't feel the need to accompany it at all. He does not need it. Although, if we serve it as a dessert, it can be a good time to serve a coffee or tea after dinner.Tags: Desserts Meats And Birds Fish