Description
This no-bake three chocolate cake is a rich and indulgent dessert featuring layers of dark, milk, and white chocolate mousses on a biscuit base. Easy to make and perfect for any celebration, it’s a show-stopper dessert that doesn’t require an oven!
Ingredients
Units
Scale
For the base:
- 200 g (7 oz) digestive biscuits or graham crackers, crushed
- 80 g (1/3 cup) unsalted butter, melted
For the chocolate layers:
- 150 g (5 oz) dark chocolate, chopped
- 150 g (5 oz) milk chocolate, chopped
- 150 g (5 oz) white chocolate, chopped
- 600 ml (2 1/2 cups) heavy cream, divided (200 ml per layer)
- 3 teaspoons gelatin powder (1 teaspoon per layer)
- 3 tablespoons water (1 tablespoon per layer)
For decoration (optional):
- Chocolate shavings or curls
- Cocoa powder
- Berries (raspberries or strawberries)
Instructions
- Prepare the base:
- Mix the crushed biscuits with the melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create an even base. Chill in the refrigerator while preparing the chocolate layers.
- Make the dark chocolate layer:
- Sprinkle 1 teaspoon of gelatin over 1 tablespoon of water in a small bowl. Let it bloom for 5 minutes.
- Heat 200 ml of heavy cream in a saucepan until it’s warm (do not boil). Remove from heat, add the bloomed gelatin, and stir until dissolved.
- Melt the dark chocolate in a microwave or over a double boiler. Slowly whisk the warm cream into the chocolate until smooth.
- Pour the dark chocolate mixture over the chilled biscuit base. Smooth the top and refrigerate for 30 minutes.
- Repeat for the milk and white chocolate layers:
- Follow the same process as the dark chocolate layer, using the milk chocolate for the second layer and the white chocolate for the third layer. Allow each layer to set in the refrigerator for at least 30 minutes before adding the next.
- Chill and serve:
- Once all layers are set, refrigerate the cake for at least 4 hours, or overnight for best results.
- Before serving, carefully remove the cake from the springform pan and transfer it to a serving plate.
- Decorate (optional):
- Top the cake with chocolate shavings, cocoa powder, or fresh berries for a decorative touch.
Notes
- For a vegetarian version, substitute the gelatin with agar-agar (adjust quantity as needed).
- To make slicing easier, dip a knife in hot water and wipe it dry before cutting.
- Store the cake in the refrigerator for up to 3 days.