Extra creamy triple chocolate cake

PreviousNext

Dessert

6 servings

Easy

18 h 50 m

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

With dark chocolate, milk chocolate, and white chocolate for dessert, all in a mousse, it's possible, proof ;-) Discover our extra indulgent and melting recipe for a triple chocolate cake to delight you three times more at the end of the meal! All resting on a biscuit base to add a touch of crunch to this combination. Follow step by step the stages of our tested and approved recipe by the whole Ptitchef team!

Ingredients

• 5 oz butter cookies (150 gr)
• 3 oz butter (80 gr)
• 1.5 cup cream (375 ml)
• 1.5 cup milk (375 ml)
• 0.5 oz powdered gelatin (15 gr)
• 3.5 oz white chocolate (100 gr)
• 3.5 oz milk chocolate (100 gr)
• 3.5 oz dark chocolate (100 gr)

Materials

• 9 inches springform pan (20 cm)
• Wax paper
• Rhodoïd
• 1 blender
• 1 fork

Preparation

• Crush the biscuits into powder. Melt the butter and add it to the biscuits. Mix well. Put a wax paper sheet in the bottom of the springform pan. Put the rhodoid on the edges and pour the previous mix. Press it well on the bottom of the mold using a spoon. Put in the fridge for 30 minutes.
• Boil 0.25 cup of milk and 0.5 cup of cream. Add white chocolate and mix well to melt it. In a bowl, mix 0.25 cup of milk with 0.5 oz of powdered gelatin. Add it to the pan.
• Wait until this mix thickens and pour it on top of the biscuits in the mold. Refrigerate for 1 hour.
• Repeat the process with milk chocolate.
• When you take the tart out of the fridge, scratch the top of the white chocolate custard with a fork. Pour the milk chocolate custard on top and refrigerate for 1 hour.
• Repeat the process with dark chocolate.
• When you take the tart out of the fridge, scratch the top of the milk chocolate custard with a fork. Pour the dark chocolate custard on top and refrigerate for 1 hour.
• You can now unmold your cake by slowly removing the rhodoïd and the wax paper. We decorated it with grated chocolate!

Observations

You can decorate your triple chocolate cake as you wish; we chose to grate milk chocolate and white chocolate on top.

If you prefer, you can start by pouring the dark chocolate preparation, then the milk chocolate, and finally the white chocolate.

This triple chocolate cake is usually made with cuajada instead of gelatin: you will need 1 and a half packets of cuajada for this recipe (1/2 packet per layer or 6 gr per layer).

To obtain 63 ml of milk, it is easier to weigh it: 63 ml = 63 gr.

Attributes

PetitChef_Official

Questions

Photos of members who cooked this recipe