It is very simple to make, you do not need an oven and, best of all, it is delicious! Follow this step by step and you will see how there is not a single portion left.
There is nothing like table talk after lunches and dinners, especially when they are accompanied by delicious desserts that sweeten the moment and put the final point to a menu prepared with care. It is likely that the roscón de Reyes is one of the favorites. But if at home you are one of those who save it for the day of gifts, you cannot stop making this three-chocolate cake recipe for another day.
The only handicap is that you will have to be a bit far-sighted, since, although it takes just one hour to prepare, you will have to leave it in the fridge for 12 hours so that it takes consistency and is delicious. We tell you how to make this three-chocolate cake and you will see how you succeed!
How to make three chocolate cake step by step
The first thing is to make the base of the cake. Take the butter out of the fridge in time so that it softens and you can mix it well. Start by crushing the cookies, and when you’re done, mix them with the softened butter.
In a removable tart pan with a diameter of 23 cm, line the base with baking paper. Add the cookie dough and butter and put it in the fridge for 30 minutes.
Soak the gelatin sheets in cold water for 5 minutes.
Mix the liter of cream with the 500 ml of milk and divide the mixture into three equal parts.
Heat one of the parts of the mixture over low heat with a sachet of curd and two sheets of gelatin, after draining them. Then, add the previously grated white chocolate and stir until it melts.
Pour the mixture over the biscuit base and let it rest until the dough begins to set.
Repeat the operation with the milk chocolate (also previously grated): mix a third of the cream and milk mixture with a sachet of curd, another two sheets of gelatin, 50 grams of sugar, and the chocolate. Put it on low heat until it melts.
Using a fork, prick the white chocolate several times and pour the mixture made with the milk chocolate into the mold. To make it fall smoothly, we recommend that you put a spoon so that the mixture falls on it and do it more smoothly so that it does not spoil the above.
Now it’s time to repeat the process with the dark chocolate. Take the third part of the cream mixture with the milk, add the remaining sachet of curd, and add the 2 sheets of gelatin, 75 g of sugar, and dark chocolate. Put it on the fire again and wait for it to melt.
As you did before, pour the mixture over the cake using a spoon to do it gently. Do not move the tart pan until it begins to set.
Reserve it in the fridge for at least 12 hours.
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