The Catalan TableIngredients
Servings:
4
Ingredients
- 6 egg
- 90 galmond powder
- 60 gchocolate coating 70%
- 30 gcocoa powder 100%
- 144 gweak flour (T45)
- 150 gcream of milk of 35% MF
- 90 gbutter (softened)
- 90 ghoney
- 150 gsugar (best muscovado sugar)
- 10 gchemical leavening agent
- Topping ingredients
- 150 gchocolate coating 70%
- 150 gbutter
Nutritional Information
Per Serving (Approx.)
Calories
1571 kcal
Protein
33 g
Fat
108 g
Carbohydrates
127 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Remove the butter from the refrigerator one hour prior to starting the recipe so it reaches room temperature and is easier to handle.
- Preheat the oven to 160ºC, ensuring that it is properly heated when you place the cake in the oven.
- Beat the eggs, sugar, and honey in a large bowl until well combined, but without whipping them, resulting in a light mixture.
- Mix the flour, baking powder (also known as leavening agent) and cocoa powder. Then, sift them to prevent lumps and to ensure that the dry ingredients are well combined.
- Once the dry mixture is ready, slowly incorporate it into the bowl with the eggs, gradually, while stirring constantly to avoid forming lumps.
- Add the almond powder to the dough and stir until it is fully incorporated.
- Beat the butter until it has the texture of a soft ointment. This will ease its integration with the other ingredients.
- Mix the softened butter with the liquid cream, which should not be whipped. Stir well until a homogeneous mixture is obtained.
- Add the butter and cream to the main dough and stir well until a smooth and homogeneous paste is achieved.
- Melt the chocolate using a bain-marie, ensuring there are no solid pieces left, and then incorporate it into the dough, stirring until it is fully integrated.
- Grease the mold with a little butter and lightly flour it to prevent the batter from sticking during baking.
- Fill the mold with the batter, distributing it evenly to ensure even baking.
- Bake at 160ºC for about 45 minutes or until a toothpick inserted in the center comes out clean, indicating that the cake is properly cooked.
Prepare the Chocolate Coating
- It is recommended that the cake is slightly chilled from the refrigerator so the frosting sets well. Cool it for at least 30 minutes.
- The butter should be at room temperature, so take it out of the fridge at least 1 hour before starting.
- Beat the room temperature butter with a mixer until it reaches a cream-like texture, approximately 3-4 minutes.
- Melt the chocolate using a bain-marie, ensuring that the water beneath does not touch the vessel with the chocolate. Stir occasionally until completely melted.
- Mix the melted chocolate with the beaten butter until the mixture achieves a semi-liquid and homogeneous texture.
- Place the cake on a rack with a tray underneath to catch any excess frosting.
- Pour the frosting over the cake, starting from the center and allowing it to flow towards the sides evenly.
Recommendations & Tricks
- Ensure to prepare an ample amount of chocolate coating, as much is lost when drizzling it over the cake. Any leftover coating can be carefully collected and frozen for future use.
- Slightly chill the cake in the refrigerator before applying the coating to help it adhere and solidify properly.
- Remove the butter from the refrigerator and leave it at room temperature for at least 1 hour before starting the preparation to ensure it has a soft texture.
- Beat the room-temperature butter with a mixer until you achieve a creamy texture, similar to a fine ointment.
- Melt the chocolate in a heat-resistant bowl placed over a pot of hot water (double boiler), stirring constantly until completely liquid.
- Once the chocolate is melted, mix the chocolate with the beaten butter until you obtain a semi-liquid, homogeneous mixture.
- Place the cake on a rack with a tray or parchment paper underneath to catch any excess coating.
- Pour the chocolate coating evenly over the cake, using a spatula to help distribute it without leaving any gaps.