Extra-fudgy triple chocolate cake

Ingredients

• 5 oz Petit Beurre biscuits (150 g)
• 3 oz butter (80 g)
• 1½ cups heavy cream (35% fat) (375 ml)
• 1½ cups milk (375 ml)
• 0.5 oz powdered gelatin (15 g)
• 3.5 oz white baking chocolate (100 g)
• 3.5 oz milk baking chocolate (100 g)
• 3.5 oz dark baking chocolate (100 g)

Materials

• 1 7-inch (18 cm) springform pan
• Parchment paper
• About 70 cm of acetate cake collar
• 1 blender
• 1 fork

Preparation

• Crush the biscuits and mix them with the melted butter. Line the bottom of the springform pan with parchment paper and fit the acetate collar around the inside edge. Press the biscuit mixture firmly into the bottom of the pan and refrigerate for 30 minutes.
• Bring 63 ml of milk and 125 g of cream to a boil. Add the white chocolate and stir until fully incorporated. Mix 5 g of powdered gelatin with 63 ml of milk, then pour this mixture into the pan over medium heat.
  
• Thicken the mixture, stirring from time to time. Pour it over the biscuit base and refrigerate for 1 hour.
• Bring 63 ml of milk and 125 g of cream to a boil. Add the milk chocolate and stir until fully incorporated. Mix 5 g of powdered gelatin with 63 ml of milk, then pour this mixture into the pan over medium heat.
  
• Thicken the mixture, stirring from time to time. Remove the cake from the fridge. Use a fork to scratch the surface of the white chocolate layer. Pour the milk chocolate mixture over it and refrigerate for 1 hour.
• Bring 63 ml of milk and 125 g of cream to a boil. Add the dark chocolate and stir until fully incorporated. Mix 5 g of powdered gelatin with 63 ml of milk, then pour this mixture into the pan over medium heat.
  
• Thicken the mixture, stirring from time to time. Remove the cake from the fridge. Use a fork to scratch the surface of the milk chocolate layer. Pour the dark chocolate mixture over it and refrigerate for 1 hour.
• Gently remove the acetate collar and parchment paper to release the cake from the pan. We decorated it with grated chocolate!
  

Observations

You can decorate your triple chocolate cake however you like; we chose to grate milk and white chocolate over the top.

If you prefer, you can start by pouring in the dark chocolate mixture, followed by the milk chocolate mixture, then the white chocolate mixture.

This triple chocolate cake is usually made with cuajada instead of gelatin: you’ll need 1½ packets of cuajada for this recipe (½ packet per layer, or 6 g per layer).

To measure out 63 ml of milk, it’s easier to weigh it: 63 ml = 63 g.

Attributes

Questions

Photos of members who cooked this recipe