Tarta tres chocolates (TM): Difference between revisions

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This is a three [[Chocolate|chocolate]] [[Dessert|dessert]] set upon a [[Biscuit|biscuit]] base
====For the base:====
 
 
{{recipesummary
{{recipesummary
|TotalCalories = 8855
|TotalCalories = 8855
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|PrepTime =  10 minutes plus setting time
|PrepTime =  10 minutes plus setting time
|CookTime =  25 minutes
|CookTime =  25 minutes
|Image = [[Image:Tarta tres chocolates TM recipe.jpg|alt=Electus]]
|Image = [[Image:Tarta tres chocolates TM recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"> <span class="reviewHeader">
<span class="review"> <span class="reviewHeader">
====Best recipe review====
====Best recipe review====
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<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
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This is a three [[Chocolate|chocolate]] [[Dessert|dessert]] set upon a [[Biscuit|biscuit]] base
</table>


{{RecipeIngredientsTM
{{RecipeIngredients
}}
====For the base:====
{{RecipeIngredientsNB
| 1 small packet of biscuits (I used about 200g of plain Digestives, but the original was made with [[Cinnamon|cinnamon]] biscuits)
| 1 small packet of biscuits (I used about 200g of plain Digestives, but the original was made with [[Cinnamon|cinnamon]] biscuits)
| 100g [[Butter|butter]]
| 100g [[Butter|butter]]
| 20g [[Milk|milk]]
| 20g [[Milk|milk]]
}}
| '''For the 1st layer'''
====For the 1st layer:====
{{RecipeIngredientsNB
| 150g plain, [[Dark chocolate|dark chocolate]]
| 150g plain, [[Dark chocolate|dark chocolate]]
| 70g [[Sugar|sugar]]
| 70g [[Sugar|sugar]]
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| 250g [[Double Cream|double cream]]
| 250g [[Double Cream|double cream]]
| 1 sachet [[Royal cuajada|cuajada]]
| 1 sachet [[Royal cuajada|cuajada]]
}}
| '''For the 2nd layer'''
====For the 2nd layer:====
{{RecipeIngredientsNB
| 150g [[Milk|milk]] [[Chocolate|chocolate]]
| 150g [[Milk|milk]] [[Chocolate|chocolate]]
| 50g [[Sugar|sugar]]
| 50g [[Sugar|sugar]]
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| 250g [[Double Cream|double cream]]
| 250g [[Double Cream|double cream]]
| 1 sachet [[Royal cuajada|cuajada]]
| 1 sachet [[Royal cuajada|cuajada]]
}}
|'''For the 3rd layer'''
====For the 3rd layer:====
{{RecipeIngredientsNB
| 150g white [[Chocolate|chocolate]]
| 150g white [[Chocolate|chocolate]]
| 25g [[Sugar|sugar]]
| 25g [[Sugar|sugar]]
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===Method===
===Method===
{{RecipeMethod


}}
====For the base:====
{{RecipeMethod
{{RecipeMethod
|'''For the base'''
| Crush the biscuits 20 seconds / Speed 5-7-10
| Crush the biscuits 20 seconds / Speed 5-7-10
| Add the [[Butter|butter]] in pieces, and the [[Milk|milk]] '''2 minutes / 70 degrees / Speed 3''' (you will need to scrape down the inside of the bowl at some stage)
| Add the [[Butter|butter]] in pieces, and the [[Milk|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|fridge]]
| Grease a loose bottomed tin, and line it with the mixture, smoothing it down, then place in the [[Fridge|fridge]]
}}
|'''For the 1st layer'''
====For the 1st layer:====
{{RecipeMethod
| Break the plain [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], [[Milk|milk]], [[Cream|cream]] and [[Royal cuajada|cuajada]] '''7 minutes / 90 degrees / Speed 5''' (I found that in my cold British kitchen, it needed an extra minute)
| Break the plain [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], [[Milk|milk]], [[Cream|cream]] and [[Royal cuajada|cuajada]] '''7 minutes / 90 degrees / Speed 5''' (I found that in my cold British kitchen, it needed an extra minute)
| Tip onto the [[Biscuit|biscuit]] base and put in the [[Fridge|fridge]] until it has set
| Tip onto the [[Biscuit|biscuit]] base and put in the [[Fridge|fridge]] until it has set
}}
|'''For the 2nd layer'''
====For the 2nd layer:====
{{RecipeMethod
| Without washing the bowl, break the [[Milk|milk]] [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], milk, [[Cream|cream]] and [[Royal cuajada|cuajada]] '''7 minutes / 90 degrees / Speed 5''' (again, an extra minute may be required)
| Without washing the bowl, break the [[Milk|milk]] [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], milk, [[Cream|cream]] and [[Royal cuajada|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|help]] the following layer stick and not run.
| Drag a fork over the top of the previous layer to make ridges to [[Help|help]] the following layer stick and not run.
| Tip the [[Milk|milk]] [[Chocolate|chocolate]] mixture into the tin, carefully spreading it evenly (without prodding) using a [[Spatula|spatula]] or reverse side of a spoon.  Take it to the [[Fridge|fridge]] again to set.
| Tip the [[Milk|milk]] [[Chocolate|chocolate]] mixture into the tin, carefully spreading it evenly (without prodding) using a [[Spatula|spatula]] or reverse side of a spoon.  Take it to the [[Fridge|fridge]] again to set.
}}
|'''For the 3rd layer'''
====For the 3rd layer:====
{{RecipeMethod
| Makes more ridges over the 2nd layer, wash the bowl well so that the colours do not mix.
| Makes more ridges over the 2nd layer, wash the bowl well so that the colours do not mix.
| Break the white [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], [[Milk|milk]], [[Cream|cream]] and [[Royal cuajada|cuajada]] '''7 minutes / 90 degrees / Speed 5'''.
| Break the white [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], [[Milk|milk]], [[Cream|cream]] and [[Royal cuajada|cuajada]] '''7 minutes / 90 degrees / Speed 5'''.
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[[Category:Favourite recipes]]
[[Category:Favourite recipes]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#chocolate #royalcuajada #cream #doublecream #fridge #biscuit #butter #favouriterecipes #spatula #frozen #refrigerate </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chocolate|#chocolate]] [[Special:Search/royalcuajada|#royalcuajada]] [[Special:Search/cream|#cream]] [[Special:Search/doublecream|#doublecream]] [[Special:Search/fridge|#fridge]] [[Special:Search/biscuit|#biscuit]] [[Special:Search/butter|#butter]] [[Special:Search/favouriterecipes|#favouriterecipes]] [[Special:Search/spatula|#spatula]] [[Special:Search/frozen|#frozen]] [[Special:Search/refrigerate|#refrigerate]]
</code><!-- /footer hashtags -->

Latest revision as of 16:21, 7 December 2023

This recipe requires preparation in advance!

This is a three chocolate dessert set upon a biscuit base

For the base:

Tarta tres chocolates (TM)
Electus
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:Average difficulty
Recipe author:JuliaBalbilla
First published:7th April 2015

Best recipe review

Chocolate pie.

4/5

Meh!

Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. For the base
  2. Crush the biscuits 20 seconds / Speed 5-7-10
  3. 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)
  4. Grease a loose bottomed tin, and line it with the mixture, smoothing it down, then place in the fridge
  5. For the 1st layer
  6. 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)
  7. Tip onto the biscuit base and put in the fridge until it has set
  8. For the 2nd layer
  9. 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)
  10. Drag a fork over the top of the previous layer to make ridges to help the following layer stick and not run.
  11. 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.
  12. For the 3rd layer
  13. Makes more ridges over the 2nd layer, wash the bowl well so that the colours do not mix.
  14. Break the white chocolate into pieces and place in the bowl with the sugar, milk, cream and cuajada 7 minutes / 90 degrees / Speed 5.
  15. Tip into the tin and refrigerate for several hours.
  16. Once chilled un-mould it from the tin.
  17. 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 don’t 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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