3 CHOCOLATES LAYERED CAKE

This is a really easy to do cake, the only tricky part is allowing the chocolate to cool down before pouring.

You will need:

175g of white chocolate
175g of milk chocolate
175g of dark chocolate
1L of double cream
0.5L of milk
21g of gelatine powder
125g of white sugar
200g of biscuits
80g of butter
23cm cake tin

First of all we make the cake base with the biscuits and the butter, we grind the biscuits and mix them with the melted butter and press the mix on the base of the tin, like you do for a cheesecake, we allow it to cool down a bit.

Meanwhile the base is cooling down, we put the cream and the milk together and stirr. We take 0.5L and we put it in a pan, add the white chocolate and the gelatine powder, heat it up until it boils, don't forget to stirr so it doesn't stick to the pan. We wait a few minutes and we pour it on the cake base. Now we wait until it is set and cold, so cold that we can draw lines with a fork on the surface, this way the next layer would not slip.

Once it is cold we do the same for the milk chocolate but we add 50g of white sugar, and then 75g for the dark chocolate.

Once is cold remove from the tin and enjoy :)

The original recipe is made with powder rennet (Cuajada Royal) that is uses for aa really popular dessert in Spain (Cuajada), but it is really difficult to find in the UK so I just swap it for gelatine and turned out beautifully.

Photos by Jorge Deepsea :)