Creamy Three Chocolate Cake

How to prepare Creamy Three Chocolate Cake
Crush the biscuits until they have a powdery texture and mix them with the melted butter and milk. Line the base of a springform tin (20-22 cm in diameter) with baking paper. Pour in the biscuit mixture and press down firmly with a spoon or the base of a glass to form a compact layer. Set the base aside in the fridge while you prepare the chocolate layers.

Dark chocolate layer: In a saucepan, heat 250ml cream with the dark chocolate over a medium heat, stirring until the chocolate is completely melted. Dissolve 12g rennet in 250ml cold milk and add to the saucepan. Bring the mixture to the boil, stirring constantly. Cook for 1-2 minutes and remove from the heat. Gently pour over the biscuit base using the back of a spoon to stop it from sloshing around. Leave to cool until slightly set.
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Milk chocolate layer: Repeat the same procedure with the milk chocolate, using 250ml cream, 12g rennet and 250ml milk. Before pouring this layer, gently scrape the surface of the previous layer with a fork to help it adhere better. Pour the mixture gently and allow it to set.

White chocolate layer: Follow the same procedure with the white chocolate, using 250 ml of cream, 12 g of curd and 250 ml of milk. Carefully pour over the milk chocolate layer and allow it to set completely.