Our chocolate not only tastes good as a bar or praline, it can also be used wonderfully for dessert creations. This Christmas a very special dessert is on the table! Because this delicious cake consists of three different types of chocolate, which make them a real pleasure experience with their individual flavors. Carolina and Carina from the Kitchenstory blog have created this chocolate delicacy for us.

Time required: 90 minutes, cooling time: 80 minutes, recipe for 12 pieces of cake

Ingredients for the cake bases:

60 g organic "The White" chocolate
120 g organic whole milk chocolate
120 g organic dark chocolate
290 g soft butter + a little butter for the molds
240 g fine granulated sugar
6 eggs (size L)
130 g of wheat flour
1 pinch of salt

Preheat the oven to 180 degrees circulating air. Butter three baking tins of the same size (diameter 18 cm). (Alternatively, bake the cake bases one after the other.) Then melt the chocolate types individually over the water bath and let them cool down. Beat butter and sugar with a food processor or hand mixer for about 5 minutes until the sugar has dissolved. Separate the eggs. Gradually add the yolks to the butter mixture and stir until everything is well mixed. Then sift the flour over it and stir in carefully. Divide the mixture into three bowls and stir in one type of chocolate with the whisk. Beat the egg whites with a pinch of salt and divide them into the three bowls. Carefully fold in with a spatula. Pour the dough into the prepared baking tins and bake on the middle rack for around 30 - 40 minutes. Let cool completely in the mold, then carefully remove from the mold.

Ingredients for the creams:

330 ml whipped cream 
110 g organic "The White" chocolate 
110 g organic whole milk chocolate 
110 g organic dark chocolate 
150 g butter, very soft 
3 tbsp unsweetened cocoa powder (only for the dark chocolate cream) 
4 tbsp berry jam 

Heat the whipped cream in a saucepan over low heat, then divide the amount into three bowls (110ml each). Roughly chop the chocolate and use a whisk to stir into the warm whipped cream until it is completely melted. Let cool down to room temperature. Add 50 g butter to each type of chocolate and mix with the mixer until a fine cream is formed and no more flakes of butter are visible. The dark cocoa powder is also added to the cream.