* 1 small packet of biscuits (I used about 200g of plain Digestives, but the original was made with Cinnamon biscuits)
* 100g Butter
* 20g Milk
* '''For the 1st layer'''
* 150g plain, Dark chocolate
* 70g Sugar
* 250g Milk
* 250g Double cream
* 1 sachet Cuajada
* '''For the 2nd layer'''
* 150g Milk Chocolate
* 50g Sugar
* 250g Milk
* 250g Double cream
* 1 sachet Cuajada
* '''For the 3rd layer'''
* 150g white Chocolate
* 25g Sugar
* 250g Milk
* 250g Double cream
* 1 sachet Cuajada

===Method===
* '''For the base'''
* Crush the biscuits 20 seconds / Speed 5-7-10
* Add the Butter in pieces, and the Milk '''2 minutes / 70 degrees / Speed 3''' (you will need to scrape down the inside of the bowl at some stage)
* Grease a loose bottomed tin, and line it with the mixture, smoothing it down, then place in the Fridge
* '''For the 1st layer'''
* Break the plain Chocolate into pieces and place in the bowl with the Sugar, Milk, Cream and Cuajada '''7 minutes / 90 degrees / Speed 5''' (I found that in my cold British kitchen, it needed an extra minute)
* Tip onto the Biscuit base and put in the Fridge until it has set
* '''For the 2nd layer'''
* Without washing the bowl, break the Milk Chocolate into pieces and place in the bowl with the Sugar, milk, Cream and Cuajada '''7 minutes / 90 degrees / Speed 5''' (again, an extra minute may be required)
* Drag a fork over the top of the previous layer to make ridges to Help the following layer stick and not run.
* Tip the Milk Chocolate mixture into the tin, carefully spreading it evenly (without prodding) using a Spatula or reverse side of a spoon. Take it to the Fridge again to set.
* '''For the 3rd layer'''
* Makes more ridges over the 2nd layer, wash the bowl well so that the colours do not mix.
* Break the white Chocolate into pieces and place in the bowl with the Sugar, Milk, Cream and Cuajada '''7 minutes / 90 degrees / Speed 5'''.
* Tip into the tin and Refrigerate for several hours.
* Once chilled un-mould it from the tin.
* It can be Frozen whole, but do not cut beforehand or it may become gooey.
* Recipe reproduced here with permission of La Juani de Ana Sevilla under Creative Commons (Save Creative) licence [http://www.juanideanasevilla.com/2011/07/tarta-tres-chocolates.html Tarta tres chocolates]

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