The Catalan TableIngredients
Servings:
4
Ingredients
- 4 eggs (will need 3 yolks and 4 whites)
- 130 g70% couverture chocolate
- 110 gmutton
- 50 gsugar
Ingredients
- 185 gegg
- 130 g70% couverture chocolate
- 230 gmutton
- 280 gmuscovado cane sugar
- 105 gcake flour (or pastry flour)
- 12 gcocoa powder 100%
- 10 gvanilla sugar
- a pinch of salt
Nutritional Information
Per Serving (Approx.)
Calories
1010 kcal
Protein
25 g
Fat
37 g
Carbohydrates
146 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 180ºC.
- Melt the chocolate coating together with the butter over low heat until completely combined.
- Allow the chocolate to cool to 35ºC before proceeding with the recipe.
- Separate the yolks from the whites of three of the eggs, placing each part in a separate bowl.
- Add the white of the fourth egg to the bowl with the other three whites.
- Whisk the four egg whites until they form stiff peaks, gradually adding the sugar until you achieve a firm and fluffy texture.
- Beat the three egg yolks separately until they are well aerated and pale in color.
- Gently fold the whipped yolks into the egg whites using a spatula, stirring with gentle folding movements.
- Incorporate the melted chocolate into the egg yolk and white mixture, stirring until the mixture is homogeneous.
- Line the base of the mold with parchment paper, ensuring it is well placed to prevent the cake from sticking, and fill the mold with the prepared batter.
- Bake the cake at 180ºC for 20 minutes. Check the doneness with a toothpick; if it comes out clean, the cake is ready.
- Preheat the oven again to 170ºC for the second part of the recipe.
- Melt the chocolate using a double boiler, ensuring that no water gets in, as this could affect its consistency.
- Emulsify the butter until it is smooth and creamy.
- Add the muscovado sugar and a pinch of salt, and stir until well combined.
- Gradually incorporate the eggs, ensuring each addition is well mixed before adding the next.
- Add the melted chocolate, prepared in a bain-marie, when it reaches approximately 38ºC, pouring slowly while stirring constantly.
- Gently fold in the sifted flour and cocoa powder, stirring softly until the mixture is homogeneous.
- Finish homogenizing the mixture using a spatula, ensuring there are no lumps.
- Place parchment paper on the bottom of the mold and fill it with the resulting mixture.
- Bake at 160ºC for about 20-40 minutes, checking the doneness with a toothpick inserted into the center of the cake, which should come out clean when it is done.
Recommendations & Tricks
- Very Important: When melting chocolate in a bain-marie, ensure the bowl fits perfectly over the pot to prevent any water from entering, as this will cause the chocolate to seize and become almost impossible to recover.
- Emulsify the butter by beating it with a hand mixer or a spatula until smooth and creamy before adding other ingredients.
- Add muscovado sugar and a small amount of salt to the butter; beat until the mixture is homogeneous and slightly fluffy.
- Add the egg yolks one at a time to the butter and sugar mixture, ensuring they are fully integrated before adding the next one.
- The melted chocolate in the bain-marie should be added when it's approximately 38ºC; do so gradually while stirring constantly to prevent the temperature from affecting the mixture.
- Sift the flour and cocoa before incorporating them into the main mixture; this will ensure there are no lumps and will facilitate integration with the other ingredients.
- Homogenize the final mixture with a manual spatula, using folding movements to maintain the lightness of the batter.
- Place parchment paper at the bottom of the mold and grease it with a little butter to facilitate later unmolding.
- Preheat the oven to 160ºC and bake the chocolate base for approximately 30-35 minutes, checking with a toothpick to see if it's cooked before removing it from the oven.