Tarta tres chocolates (TM): Difference between revisions
From Cookipedia
(Created page with "<!-- seo --> {{#seo: |title=--title-- |titlemode=replace |description=--description-- |og:image=--og_image-- |og:type=recipe }} <!-- /seo --> {{Template:CookTools}} <div clas...") |
mNo edit summary |
||
| Line 67: | Line 67: | ||
{{RecipeMethod | {{RecipeMethod | ||
| 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 | | 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]] | ||
}} | }} | ||
| Line 81: | Line 81: | ||
| 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 | {{RecipeMethod | ||
Revision as of 14:38, 7 April 2015
📌 This page needs a photograph! 📷 [robots:noindex]
| Tarta tres chocolates (TM) | |
|---|---|
 |
| Servings: | 8-10 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
This recipe needs advance preparation!
This is a three chocolate dessert set upon a biscuit base
Ingredients
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
For the base:
- 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:
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 dont 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.