Description
Chocolate lovers will adore this no-bake three chocolate cake from Italian culinary traditions. Rich layers of dark, milk, and white chocolate create a luxurious dessert perfect for special celebrations.
Ingredients
Scale
- 600 milliliters (2 ½ cups) heavy cream, divided (200 milliliters per layer)
- 150 g (5 oz) dark chocolate, chopped
- 150 g (5 oz) milk chocolate, chopped
- 150 g (5 oz) white chocolate, chopped
- 200 g (7 oz) digestive biscuits or graham crackers, crushed
- 80 g (⅓ cup) unsalted butter, melted
- 3 tsp gelatin powder (1 tsp per layer)
- 3 tbsps water (1 tbsp per layer)
- Chocolate shavings or curls
- Cocoa powder
- Berries (raspberries or strawberries)
Instructions
- Crumb Preparation: Pulverize graham crackers into fine dust using a food processor or by crushing within a sealed bag with a rolling pin, creating a uniform sandy texture.
- Base Formation: Merge cracker crumbs with melted butter, pressing the mixture firmly into a parchment-lined springform pan to construct a compact, stable foundation. Refrigerate for 30 minutes to solidify.
- Milk Chocolate Layer: Melt chocolate using a double boiler, whip cream to soft peaks, then gently incorporate melted chocolate and vanilla. Spread evenly over the chilled base and refrigerate for one hour.
- Dark Chocolate Infusion: Repeat the melting and folding technique with dark chocolate, creating a rich layer. Pour smoothly over the milk chocolate layer and chill for an additional hour.
- White Chocolate Finale: Delicately melt white chocolate, fold into freshly whipped cream, and spread across the top in a pristine, even layer. Refrigerate for a final hour to ensure complete setting and optimal chill.
Notes
- Crumb Consistency Control: Crush crackers or cookies into fine, uniform crumbs to ensure a stable and compact base that doesn’t crumble when sliced.
- Chocolate Melting Mastery: Use a double boiler or low heat to melt chocolate gently, preventing burning or seizing that can ruin the smooth texture.
- Whipping Cream Technique: Whip cream to soft peaks, avoiding over-beating which can make the mixture grainy or turn to butter during folding.
- Layer Precision: Allow each chocolate layer to set completely in the refrigerator before adding the next, preventing mixing and maintaining distinct layer definition.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 477
- Sugar: 34 g
- Sodium: 57 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg