Tarta tres chocolates (TM): Difference between revisions
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| 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:==== | |||
{{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) | |||
| Tip onto the [[Biscuit|biscuit]] base and put in the [[Fridge|fridge]] until it has set | |||
}} | |||
====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) | |||
| 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. | |||
}} | |||
====For the 3rd layer:==== | |||
{{RecipeMethod | |||
| 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====. | |||
| Tip into the tin and [[Refrigerate|refrigerate]] for several hours. | |||
| Once chilled un-mould it from the tin. | |||
| It can be [[Frozen|frozen]] whole, but do not cut beforehand or it may become gooey. | |||
}} | |||
===Recipe source=== | ===Recipe source=== | ||
Revision as of 11:38, 20 May 2016
| 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: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 7th April 2015 |
This recipe needs advance preparation!
This is a three chocolate dessert set upon a biscuit base
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
- Grease a loose bottomed tin, and line it with the mixture, smoothing it down, then place in the fridge
For the 1st layer:
For the 2nd layer:
- 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.
- 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.
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