- 150 grams of dark chocolate
- 150 grams of milk chocolate
- 150 grams of white chocolate
- 3 sachets of curd, one sachet per layer of chocolate
- 1 glass of whole milk for each layer of chocolate to be prepared
- 2 dessert spoons of white sugar
- 1 20 cm diameter springform pan
- For the base:
- 100 grams of butter
- 3 tablespoons of milk
- 200 grams of Maria type cookies
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How to make three chocolate cake without cream:
To start with this easy three chocolate cake recipe:
Crush the cookies. You can do it in different ways, with a mallet, with a plastic bag and a rolling pin, or crushed with a food processor.
Add the semi-melted butter and the splash of milk.
Stir to mix with the cookie.
Add the cookie dough to the mold you are going to use. Spread evenly and insist on the corners. If you are not sure of its seal, put a circle of greaseproof paper on the inside bottom to the line. Flatten the cookie bottom with the base of a glass and press well. Place in the refrigerator to solidify.
Tip: if you scrape with a fork on the cookie base, making cross grooves, the chocolate base will hold better.
In a saucepan, pour one of the glasses of milk you will use for each chocolate layer you make. First, add the dark chocolate and its corresponding sachet of curd with the two tablespoons of sugar to the milk. Stir for a few minutes until it starts to boil, and do not stop stirring until it thickens a little. A couple of minutes after boiling will be enough.
Take the mold out of the refrigerator and then, after making the first chocolate, pour it into the mold over the cookies, spreading it all over the base. Do not let the chocolate warm-up, as it will be more difficult to spread it in the mold as it thickens. Return to the refrigerator while you continue with the next step.
Tip: always put a spoon face down to pour the chocolates and thus avoid sinking or deforming each base.
Pour another glass of milk back into the saucepan, the milk chocolate, curd, and sugar. Stir again while it starts to boil. Once it boils, let it cook for two more minutes, constantly stirring to prevent it from sticking to the bottom.
Pour the chocolate back over the previous dark chocolate base. Spread well so that it is perfectly even. Always drop the chocolate onto the spoon face down. Return to the refrigerator.
Prepare the third and last batch of white chocolate again. Put the third glass of milk in the clean saucepan and add the curd and sugar over the white chocolate; stir again until it boils and keep stirring until two more minutes after it boils. Pour the white chocolate over the cooled chocolate layers.
Take it to the refrigerator and let it cool for 12 hours so that it is completely solid and you won’t have any problems removing it to serve.
This delicious tres leches cake without cream will look wonderful if you add ground almonds or chocolate shavings to decorate it if you prefer.
Three Chocolate Cake without Cream Recipe – Step 8
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