The Catalan TableIngredients
Servings:
6
Ingredients
- 2 egg
- 120 g70% couverture chocolate
- 80 g50% chocolate
- 120 sifted pastry (or cake) flour
- 250 gbutter
- 150 gsugar (best muscovado cane sugar)
- 150 gchopped walnuts
- salt
- powdered sugar for decorating
Nutritional Information
Per Serving (Approx.)
Calories
8073 kcal
Protein
210 g
Fat
84 g
Carbohydrates
1569 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Bake
- Bake the cake in the oven at 200°C for approximately 25 minutes, until it is golden.
- Alternatively, you can bake it in a water bath: preheat the water for the water bath before placing the cake in the oven at 160°C for 30-35 minutes. Ensure that the mold is well sealed to prevent water from entering.
- Once baked, let it cool completely and sprinkle powdered sugar on top before serving.
Note
- Measure 100 grams of fresh, clean raspberries, ensuring there are no visible impurities or stems.
- Add a tablespoon of sugar and gently stir to evenly coat the raspberries.
- Incorporate a tablespoon of lemon juice and let the mixture rest for 10 minutes to allow the flavors to meld.
Recommendations & Tricks
- It is Very Important to prevent any drop of water from entering the bowl where you are melting the chocolate in a bain-marie, as it could harden and become irreparable. Ensure that all tools and containers are completely dry before starting.
- While melting the chocolate, beat the whole eggs with the sugar using an electric whisk at medium speed for 1-2 minutes. The mixture does not need to triple in volume, but it should be well integrated.
- If you do not have an electric whisk, add the eggs to the warm chocolate one by one. Stir with a manual whisk until each egg is well integrated before adding the next.
- After incorporating the eggs, add the sugar to the chocolate mixture and mix well until it is completely dissolved using a spatula or a whisk.
- Gradually incorporate the sifted flour, stirring constantly with a silicone spatula to avoid forming lumps. This ensures a smooth and homogeneous batter.