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Three chocolate cake

A sweet temptation for the sweet tooth

It is one of the most coveted desserts by cocoa lovers. The three chocolates cake, along with the chocolate coulant, is an irresistible sweet for any sweet tooth. A crunchy base of cookies and a creamy white chocolate, milk chocolate and dark chocolate mousse, crown this sweet sin.

Although there are many recipes, the one we propose is, without a doubt, the richest, incorporating a bavaroise instead of a curd, as it gives it a slightly more gelatinous texture. Unlike mousse (whipped cream and chocolate), in this preparation a vanilla sauce is made to which chocolate is added.

The result is a much more creamy and airy texture with a more delicious flavor due to the vanilla sauce, also called English cream.

Do not hesitate, get the ingredients and immerse yourself in the cocoa world with this three chocolates cake.

Tarta tres chocolates
Tarta tres chocolates

Ingredients for a 22 cm savarin mold or round mold

For the base

  • 250 g of chocolate cookies
  • 100 g of unsalted butter
  • For the black chocolate bavaroise
  • 125 g of milk
  • 1/2 vanilla pod
  • 3 egg yolks (50g)
  • 25 g of sugar
  • 150 g of dark chocolate
  • 3 g of gelatine sheets
  • 225 g of semi-whipping cream

For the milk chocolate mousse

  • 160 g of liquid cream
  • 5 g of gelatin
  • 275 g of milk chocolate
  • 315 g of semi-whipping cream
  • For the white chocolate mousse
  • 160 g of liquid cream
  • 5 g of gelatin
  • 275 g of white chocolate
  • 315 g of semi-whipping cream


  • 1 tablet of dark chocolate
  • Mint leaves
  • Berries (currants, raspberries, blueberries)

Elaboration step by step

  1. In a round mold, cover the base with baking paper. If you use a savarin mold, it will have to be suitable for mousses. Crush the cocoa cookies and mix them with the previously dissolved butter (a few minutes in the microwave). Cover the bottom of the mold and press well with a spoon. Save in the fridge.
  2. For the black chocolate bavaroise, infuse the milk with the vanilla pod open in half. Leave on low heat. In a bowl, lightly beat the yolks and sugar until they are homogeneous.
  3. Add the milk to the bowl, mix gently and return the mixture to the fire without stopping to stir about 5 minutes until it thickens slightly. Remove from heat and add the previously melted chocolate and the gelatine leaves already hydrated in cold water.
  4. Mix and let it lose temperature. Meanwhile, to mount the cream until it is semi-whipped, this means that neither very thick nor very liquid, the point would be something less than a whipped cream you would use on strawberries.
  5. Once semi-whipped and when the previous preparation is not hot, but warm, mix both elaborations and with involving movements, from the outside inwards. This will leave it creamy, airy and delicious.
  6. Arrange the chocolate bavaroise on the base of cookies and spread well. Store in the fridge so it settles down and do not mix with the next layer of chocolate yet.
  7. For the milk chocolate mousse, heat the whipping cream, you can do it in the microwave, add the gelatine leaves already hydrated and drained and the melted milk chocolate.
  8. Mix well and let it lose temperature. Whip the cream and mix both preparations. Arrange the mousse on the basis of the dark chocolate layer.
  9. Let it cool down and repeat the operation with the last layer of white chocolate. Let everything seat for at least 6 hours. Once cold, put a knife around the edges and unmold the cake.
  10. Melt the dark chocolate tablet and spread it over the cake. Finish it with some berries and mint leaves.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

Chocolates and red wine, and in this case sweet, fruity and tannic with a freshness background. We speak of the scarce Secret del Priorat, a marvel with character, and next to it the taste of three chocolates, from white to black, passing through the lactic note of milk chocolate. But we feel we are missing something, right?

S.Pellegrino y Secret del Priorat
S.Pellegrino and Secret del Priorat

I think so, that we lack that point that brings magic, we lack S.Pellegrino Water, a water that provides citrus notes and a creamy bubble and creates amplitude of flavors and distinction on the palate. A water whose bubble allows to taste beyond the food, allows to maintain the pleasant flavors of this exquisite wine and this mixture of chocolates. Even that last drink, like coffee, is always more pleasant with S.Pellegrino.


  • It is important that the English cream is constantly moving and not left on the fire for a long time to avoid lumps forming in the egg.
  • Remember to cool down well each layer to avoid mixing. While you make one of the layers, the time of preparation is perfect for its curd and preparation of the mousse.
  • You can invert the order of the bavaroise or the mousses.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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