Tarta tres chocolates (TM)
This recipe requires preparation in advance!
This is a three chocolate dessert set upon a biscuit base
For the base:
| Tarta tres chocolates (TM) | |
|---|---|
 |
| Servings: | 8-10 |
| Calories per serving: | 1106 |
| Ready in: | 35 minutes plus setting time |
| Prep. time: | 10 minutes plus setting time |
| Cook time: | 25 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 7th April 2015 |
|
Best recipe reviewChocolate pie. 4/5 Meh! |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 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 source
- Recipe reproduced here with permission of La Juani de Ana Sevilla under Creative Commons (Save Creative) licence Tarta tres chocolates
Chef's notes
The original recipe is made in a heart-shaped tin, but if you donΒt have one, I would suggest using an 8 or 9 inch (20 or 23 cms) round tin or a 7 or 8 inch (18 or 20cm) square one. It just depends on how tall you want it. I used a 7 inch (18cm) round one which was too small so had to bin some of the mixture. Line with Bake-O-Glide if you like, then no need to grease.
The chocolate I used was that with the highest percentage of cocoa solids I could get.
The cuajada can be obtained from R Garcia & Sons in London.
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