| 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
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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:
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
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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