Three chocolate cake recipe without cream
This recipe for three chocolate cake without cream is one of the most sought after on the networks, because no one can resist chocolate and the appearance of this cake.
In reality, it has a few simple ingredients, and its realization itself is none other than mounting three chocolates in the same measure on a background of ground biscuits. This no-bake chocolate cake could be a wonderful surprise for birthdays and celebrations for children and adults.
Why not prepare it in a little while that we have free from our day? In this article we will show you step by step so that it is a simple distraction and a surprise to give to your loved ones. Discover how to make three chocolate cake without cream and enjoy!
Ingredients to make Three Chocolate Cake without cream:
- 150 grams of dark chocolate
- 150 grams of milk chocolate
- 150 grams of white chocolate
- 3 envelopes of curd, one envelope per layer of chocolate
- 1 glass of whole milk for each layer of chocolate that we prepare
- 2 dessert spoons of white sugar
- 1 detachable mold of 20 cm in diameter
- For the base:
- 100 grams of butter
- 3 tablespoons of milk
- 200 grams of Maria-type cookies
How to make three chocolate cake without cream:
- To get started with this easy three chocolate cake recipe, crush the cookies.
- You can do it in different ways, with a mallet, with a plastic bag and a roller or crushed with a robot. Then add the semi-melted butter and a splash of milk.
- Stir to mix with the cookie.
- Add the cookie dough to the mold you are going to use.
- Distribute equally and insist on the corners. If you are not sure of its closure, put a circle of parchment paper on the inside bottom to line it.
- Flatten the bottom of the cookie with the base of a glass and press well. Take to the fridge to solidify.
- Tip: if you grate the biscuit base with a fork, making crossed grooves, the chocolate base will hold better.
- In a saucepan, pour one of the glasses of milk that you will use for each layer that you make of chocolate.
- Add the dark chocolate to the milk first, and its corresponding curd envelope with the two tablespoons of sugar.
- Stir for a few minutes until it begins to boil and do not stop stirring until it thickens a bit. A couple of minutes after boiling will be enough.
- Take the mold out of the fridge and, immediately after making the first chocolate, pour it into the mold over the cookies, spreading it all over the base.
- Do not let the chocolate get warm, since it thickens and it costs more to distribute it in the mold.
- Take it back to the fridge while you continue with the next step.
- Trick: always put a spoon upside down to pour the chocolates and thus prevent each base from sinking or deforming.
- Pour another glass of milk back into the saucepan, the milk chocolate, the curd and the sugar. Stir again as it starts to boil.
- After it boils, cook for two more minutes, stirring constantly to prevent it from sticking to the bottom.
- Pour the chocolateover the previous base of dark chocolate again. Distribute well so that it is perfectly even.
- Always drop the chocolate on the spoon upside down. Put back in the fridge.
- Prepare the third and final batch of white chocolate again.
- Put the third glass of milk in the clean saucepan and add the curd and sugar over the white chocolate, stir again until it boils and keep stirring until two more minutes after boiling.
- Pour the white chocolate over the already cooled chocolate layers.
- Take it to the fridge and let it cool for 12 hours so that it is completely solid and you don’t have any problem detaching it to serve.
- This delicious tres leches cake without cream will be wonderful if you add a ground almond or chocolate shavings to decorate it if you prefer.
