Tarta tres chocolates (TM): Difference between revisions

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Tarta tres chocolates (TM)

Servings:	8-10
Ready in:	35 minutes plus setting time
Prep. time:	10 minutes plus setting time
Cook time:	25 minutes
Difficulty:

This recipe needs advance preparation!

This is a three chocolate dessert set upon a biscuit base

Ingredients

Ingredients

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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:

• 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:

1. Crush the biscuits 20 seconds / Speed 5-7-10
2. 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)
3. Grease a loose bottomed tin, and line it with the mixture, smoothing it down, then place in the fridge

For the 1st layer:

1. 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)
2. Tip onto the biscuit base and put in the fridge until it has set

For the 2nd layer:

1. 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)
2. Drag a fork over the top of the previous layer to make ridges to help the following layer stick and not run.
3. 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:

1. Makes more ridges over the 2nd layer, wash the bowl well so that the colours do not mix.
2. Break the white chocolate into pieces and place in the bowl with the sugar, milk, cream and cuajada 7 minutes / 90 degrees / Speed 5.
3. Tip into the tin and refrigerate for several hours.
4. Once chilled un-mould it from the tin.
5. 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.