There are recipes that are as appreciated as a big hug in a cup. This three chocolate cake falls directly into that category. It does not need an oven, nor master chef pastry techniques, nor impossible to find ingredients. Just a little patience between layers, and voilà: the most creamy, pretty, and successful dessert you will take out of your kitchen this month.
The combination of dark chocolate, milk chocolate, and white chocolate, on a crunchy base of cocoa cookies, is a classic that never fails. It has the best of each world: the elegant bitterness of dark, the sweet indulgence of white, and the balance of milk. And with the help of your Thermomix or any kitchen robot, it becomes a dessert suitable even for those who confuse "cream" with "whipped cream".
🍪 200 g of chocolate cookies
🧈 100 g of melted butter
🥛 600 ml of heavy cream
🥄 600 ml of whole milk
📦 3 packets of setting agent
🍫 150 g of dark chocolate for coating
🍫 150 g of milk chocolate for coating
🍫 150 g of white chocolate for coating
☕ Cocoa powder for decorating (optional, but recommended)
We start with the base: put the cookies in the Thermomix or a food processor and crush for a few seconds until you get a sand-like texture. Add the melted butter and mix well until a dough forms.
Line the bottom of a round removable mold (preferably 20-22 cm) with this mixture, pressing with your fingers or a spoon to compact it. Store in the refrigerator while you work your chocolate magic.
Heat in a saucepan (or in the Thermomix at 90 ºC, speed 2) 200 ml of cream and 100 ml of milk. When hot, add the chopped dark chocolate. Stir until completely melted.
Dissolve a packet of setting agent in a splash of milk (you can use part of that 100 ml) before adding it to the saucepan to avoid lumps. When everything is well integrated, carefully pour over the cookie base. Refrigerate and let cool for 30 minutes.
Repeat the process with another 200 ml of cream, 100 ml of milk, the milk chocolate, and another packet of setting agent. Before pouring this mixture over the previous layer, lightly scrape the already set surface with a fork, so the layers do not slide apart.
Gently pour the new mixture over the cake (you can help with a spoon to soften the drop) and return to the refrigerator for 30 minutes more.
Do exactly the same with the white chocolate, the last batch of cream, milk, and setting agent. Let it settle a bit before pouring it over the previous layer. Use a spatula to spread gently and level.
Store the cake in the refrigerator for at least 3-4 hours (though it improves even more when left overnight).
Just before serving, sprinkle with cocoa powder using a sieve. You can decorate with chocolate shavings, red fruits or even a few mint leaves if you feel fancy.
Use high quality chocolates. The ones that do not sound like plastic when you break them.
If you do not have setting agent, you can substitute with powdered gelatin (check equivalencies).
For a lighter texture, you can use vegetable cream, but you will lose some creaminess.
Add a tablespoon of liquor like Baileys or Amaretto to the milk chocolate if you want to give it an adult touch.
If you have leftovers (unlikely), they will keep well for 4-5 days in the refrigerator.
