Triple Chocolate Cake (a.k.a. Torta)

For the brownies:
Preheat oven to 350F. Brownies can be made from scratch but to save time I use a mix.

Follow the instructions on the box to make the brownies. Combine the brownie mix with the additional ingredients specified on the package (typically water/milk, oil/butter, and eggs). Bake according to package instructions. Make sure you cook them in a Springform cake pan in a size that ensures you have a thin layer of brownies since this is only the base of the cake.

Once you take the brownies out of the oven, let them cool and spread dulce de leche (an Argentine sweet) or marmalade (maybe orange or strawberry marmalade). Keep them in the fridge while you make the next step.

For the White Chocolate Cream:

Melt the white chocolate and once melted, mix it with the condensed milk and cream cheese. Add the unflavoured jelly mix that has been dissolved in 4 teaspoons of water. Pour on top of the dulce de leche/marmalade covered brownie. Place this in the freezer for 2 hours or until firm enough to support another cream layer.

For Chocolate Mousse:

In a bain marie/double boiler, mix the eggs and the sugar until the eggs are heated. Add the cocoa powder and the chocolate and keep mixing until it all melts. Take the mix out of the bain marie, add the butter and mix . Pour on top of the white chocolate cream layer and place this in the freezer for 24 hours.

Now it is ready to be decorated as you like! Or just eat it!