Hello everyone and welcome to this new recipe in the Paulina Cocina community! This time we are going to tell you step by step how to make a three chocolate cake , an irresistible dessert for chocolate fans.
We are going to give you all the tips and advice to make it perfect, and the ingredients you will need to enjoy this delight at home. Let’s cook!
Table of Contents
Three chocolates on the cake
Three percentages of cocoa
The three chocolate cake is an irresistible recipe for chocolate lovers . This layered cake is a combination of three chocolates with different percentages of cocoa, with a cookie base that gives it a crunchy touch and a unique texture.
The three chocolate cake is ideal to make for a birthday or a celebration , since as it does not require baking, it is an easy recipe that can be made for any occasion and surprise at a dinner at home with friends or family. The best thing is that you don’t need to know too much about baking to prepare it.
What is important to know is that, although the three chocolate cake is a cold dessert that does not need an oven , it does have a preparation time for each layer to firm up, and it also takes several hours in the refrigerator before we can enjoy it. , so that its texture has the necessary consistency.
Where did the three chocolate cake come from?
As the story goes, the three chocolates cake was born in France , in the 1980s, by a famous chef who wanted to experiment with the different types of chocolate that he had at his disposal.
From there, this cake became popular and today it is one of the most requested desserts in any pastry shop or restaurant, and a very famous recipe on cooking portals.
The keys to getting the best three chocolate cake
The recipe for the three chocolate cake varies depending on the region and the chef who prepares it, but it is generally made with a cookie or sponge cake base and three layers of chocolate, each of a different type.
Although in this note we suggest the percentages of cocoa that chocolates must have, you can also try making it with different varieties:
- For the dark chocolate layer, chocolate with 60% or 70% cocoa is used.
- Chocolate with a cocoa content of 30% to 40% is used for the milk chocolate layer .
- White chocolate is used for the white chocolate layer.
To keep the three chocolate cake firm, you can use any of these options:
- Curd powder.
- Unflavored gelatin, either in sheets or powder.
- Agar agar.
The three chocolate cake is served cold , and sprinkled cocoa, chocolate shavings, chocolate sprinkles, fresh fruits or edible decorations are usually used for decoration.
Tips to prepare a perfect three chocolate cake
- It is important to use good quality chocolate , especially for the dark chocolate layer.
- Make sure to hydrate the gelatin well and mix well with the hot cream to avoid lumps in the mixture.
- It is important to let each layer cool well before adding the next, so that they do not mix and the layered effect is lost.
Recipe to prepare a three chocolate cake
- Yield : 8 servings
- Preparation time : approximately 2 hours (taking into account the necessary cold between layers)
- Refrigerator time : approximately 4 hours
- 200 g dark chocolate (70% cocoa)
- 200 g milk chocolate
- 200 g white chocolate
- 500 ml cream (cream) 35% fat
- 150g sugar
- 20 g unflavored gelatin (4 sachets)
- 100 ml of water
- 1 package of Maria-type cookies
- 150 g of butter (butter)
How to prepare the three chocolate cake step by step
PREPARATION OF THE BISCUIT BASE
- Crush the cookies until they become powder, either in a chopper, blender or by crushing them with a rolling pin, inside a bag.
- In a bowl, mix the crushed cookies with the melted butter. In a removable mold, place parchment paper on the base and place the cookie dough on top, flattening it with the base of a spoon so that it compacts. Place in the refrigerator for a minimum of 30 minutes to harden.
PREPARATION OF THE THREE LAYERS OF CHOCOLATE
- Cut the dark chocolate into small pieces and melt in a double boiler or in the microwave.
- To hydrate 1 sachet of unflavored gelatin, dilute it in water at room temperature and let it sit for a few minutes or microwave it for 10 seconds.
- Heat 200 ml of cream with 50 g of sugar until it starts to boil. Remove from heat and add the gelatin. Mix well and add the mixture to the melted chocolate.
- Pour the entire mixture over the cookie base in the mold. Place in the refrigerator until the layer is firm (approximately 45 minutes).
- To prepare the second layer of chocolate, repeat the same preparation process as the first layer, but with milk chocolate.
- Once the mixture is ready, pour it over the already firm dark chocolate layer, and place it in the refrigerator until it is firm.
- For the third layer of chocolate, repeat the same process as for the previous layers, but with white chocolate. For this preparation, the two remaining envelopes of unflavored gelatin are used, since the white chocolate requires it to be firm.
- Pour the chocolate mixture over the already hardened milk chocolate layer. Place in the refrigerator and chill for at least 4 hours.