We are Augusto, Mateo and Nico and we have chosen the Three Chocolate Cake recipe.

There are three of us, and the cake has three different chocolates. Each of us likes a different chocolate.

Augusto Calvo Fernández, Mateo Riego Suárez y Nico Calva Mier, 3º Secundaria

Tree Chocolates Cake

Ingredients for a 22-24 cm mold

Base:

• 200 g of biscuits (Maria or Digestive type)
• 100 g of melted butter

Chocolate Layers:

• 150 g dark chocolate
• 150 g milk chocolate
• 150 g white chocolate
• 600 ml heavy cream
• 600 ml milk
• 3 packets of curd powder (one for each layer)
• 50 g sugar (optional, depending on your taste)

INSTRUCTIONS:

1. Prepare the base:

Crush the biscuits into fine crumbs. Mix with the melted butter and press into the bottom of the springform pan. Chill in the fridge while preparing the filling.

2. Dark chocolate layer: In a saucepan, heat 200 ml of milk and 200 ml of heavy cream over medium heat. Add the chopped dark chocolate and stir until melted. Dissolve one packet of curd powder in a little cold milk and add it to the mixture. Stir until it thickens (do not boil). Pour over the biscuit base and refrigerate while making the next layer.

3. Milk chocolate layer: Repeat the same process with the milk chocolate. Before pouring it over the dark chocolate layer, gently scrape the surface with a fork to help the layers stick together. Pour carefully and let it cool.

4. White chocolate layer: Follow the same process with the white chocolate. Pour over the previous layer and let it cool completely.

5. Chilling & decoration: Refrigerate the tart for at least 4-6 hours (preferably overnight).

Carefully unmold and decorate with chocolate shavings, cocoa powder, or anything you like.