// Three chocolate cake
For the chocolatiers
Delicious three-chocolate cake recipe with a biscuit base and three layers of chocolate @nestlepostres! Dark chocolate, praline chocolate, and white chocolate! I assure you it's incredible 😋
Ingredients: Mold base 20 or 24cm
- 250g Maria and digestive biscuits (half of each)
- 60g butter
- 1 tsp pure cocoa
Ingredients: Dark chocolate
- 250g dark chocolate
- 375ml pastry cream 38%MG
- 375ml whole milk
- 75g sugar
- 18g gelatin @royal_postres
Ingredients: Chocolate praliné
- 250g chocolate praliné
- 375ml pastry cream 38%MG
- 375ml whole milk
- 50g sugar
- 18g gelatin @royal_postres
Ingredients: White chocolate
- 250g white chocolate
- 375ml pastry cream 38%MG
- 375ml whole milk
- 18g gelatin @royal_postres
- 1 tsp vanilla extract
- 30g soft butter
Elaboration: ❤️Base
- 🥮Grease the mold, put baking paper on the base and acetate on the sides
- 🥮Crush the cookies, mix with the melted butter and cocoa, and place in the base of the mold. Let it set in the refrigerator.
Elaboration: ❤️Layers of chocolate
- 🍫Separate half a glass of milk from the 375ml and dissolve the rennet.
- 🍫In a pot, heat the remaining milk, pastry cream and sugar until it begins to boil. Remove from heat, add the chopped dark chocolate and stir until it dissolves
- 🍫Add the half glass of milk with the rennet and bring back to heat without stopping stirring until it begins to boil
- 🍫Remove from heat and let rest for a few minutes stirring occasionally
- 🍫Pour the mixture into the mold and store in the refrigerator
- 🍫Repeat the same steps for the praliné chocolate layer and white chocolate layer
- 🍫The white chocolate layer does not include sugar. When adding the chocolate, we also add vanilla and butter
- 🍫Once finished, leave to rest for 2 to 4 hours before unmolding
- 🍫Decorate: I decorated it with ganache of two chocolates, Caja Roja Nestlé bonbons and almonds with chocolate