We frankly admit: we love chocolate, and it’s better if it’s in the form of the most appetizing cake. Therefore, when this three chocolate cake recipes On behalf of Directo al Paladar’s colleagues, we could not help but put this into practice. And this is not only a very simple dessert, but also delicious.
As the strengths of this dessert, we have a good dose of cocoa in its broadest concept as it contains black, milk and white, but it is also quite lucky that it does not require an oven. Of course, it’s also true that it will take us a few hours to set it up, so take your time.
We will start by preparing the base, for this we grind with a food processor or by rolling the cookies in a plastic bag.
When they become fine powder, add the melted butter and form a dough that we will stick to the base. one 20 cm springform cake tin with lining with parchment paper on the bottom. We reserve in the refrigerator.
We will continue to prepare the dark chocolate layer. For this, we will put the cream and 100 milliliters of milk in a saucepan, leave the other 100 aside and melt the curd bag thoroughly, making sure that there are no lumps in it.
After the milk and cream are heated, add the dark chocolate in small pieces and Stir with chopsticks until well dissolved in liquid. Add the rest of the milk with the thawed curd and bring to a boil, stirring constantly, cook the mixture for two minutes, making sure that it does not stick to the bottom of the pan. It is important to boil it so that the curd works and the cream stays solid.
Pour the dark chocolate cream over the base and let it rest to curdle while we prepare the milk chocolate cream.
To prepare the milk chocolate cream** we follow the same instructions** as before, the only thing that changes is the type of chocolate. After this cream is cooked, pour it over the dark chocolate, carefully pouring it over a spatula so that the dark chocolate layer does not pierce us. While we prepare the top of the white chocolate, we let it rest again.
We do the same process with the white chocolate the other two times and add the white chocolate layer as the last layer. We leave it in the refrigerator for at least six hours so that it comes out of the mold perfectly and carefully after it gets very cold.
Therefore, among the things we cannot miss, removable mold about 20 cm. without forgetting that we certainly benefited greatly a meat grinder and some chopsticks. Come on, we don’t need much material either.
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However, it’s a simple dessert recipe and the most successful one, where we don’t need to be particularly skilled in the culinary arts to make our guests want to make them again and again.
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Photos | Direct to Palate and Unsplash
Source: Trendencias
Lloyd Grunewald is an author at “The Fashion Vibes”. He is a talented writer who focuses on bringing the latest entertainment-related news to his readers. With a deep understanding of the entertainment industry and a passion for writing, Lloyd delivers engaging articles that keep his readers informed and entertained.
