The Catalan TableIngredients
Servings:
6
Ingredients
- 4 egg whites (the yolks are not used for this cake)
- 200 g70% couverture chocolate
- 250 gmató or fresh cheese
- 200 gcream of milk of 35%
- 4 tablespoonssugar
- 5 fullsgelatin
- sugar for caramelizing the motto
Nutritional Information
Per Serving (Approx.)
Calories
791 kcal
Protein
87 g
Fat
35 g
Carbohydrates
33 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Sugar Wafers
- Beat the yolks with the sugar until you achieve a creamy and fluffy texture, for a minimum of 5 minutes using electric beaters at medium-high speed.
Golden Clarity
- Whip the egg whites until stiff peaks form, resulting in a texture similar to whipped cream. This process may take about 3-5 minutes with an electric mixer.
- Combine the yolk mixture with the whipped cream by gently folding with a spatula from bottom to top, to maintain volume. This step may require about 2-3 minutes of gentle mixing.
- Divide the resulting mixture into two approximately equal parts.
- Add the ricotta and 3 sheets of gelatin to one half of the mixture. The gelatin sheets should be previously soaked in cold water for about 5 minutes and then dissolved in a little hot water. Stir well until fully integrated.
- Place this half of the mixture in the mold, which will have been previously caramelized. Ensure that the surface is even.
- Leave the mold in the fridge for at least 2 hours or until the mixture is fully set.
Chocolate
- We will not start preparing the chocolate until about 3 hours have passed since placing the mold in the fridge. This way, we ensure that the first layer of cheese is well set.
- Melt the chocolate slowly over a bain-marie until completely melted. Add 2 sheets of gelatin previously soaked in cold water. Stir constantly until the gelatin is completely dissolved.
- Let the chocolate cool to room temperature for about 15-20 minutes.
- When the chocolate is cool, mix it with the other half of the batter that we have set aside. Incorporate it with gentle movements until a homogeneous mixture is obtained.
- Remove the mold from the refrigerator if the cottage cheese has set properly. Pour the chocolate mixture over the cottage cheese in the mold, ensuring it is well distributed.
- Let it cool again in the refrigerator for 2 to 3 hours until the chocolate layer is well set.
- Carefully unmold and sprinkle chocolate shavings on top. Note: If a ring mold is not available, any mold or even individual molds can be used.
Recommendations & Tricks
- If you don't have a ring mold, use a 20 cm diameter springform pan. Lightly grease it with butter and cover the base with baking paper to facilitate unmolding.
- To achieve a smoother and more homogeneous texture in the cake, make sure to beat the ricotta cheese until there are no lumps before incorporating it into the mixture.
- When melting couverture chocolate, do so in a double boiler, stirring constantly, to prevent the chocolate from burning or becoming lumpy.
- Refrigerate the cake for at least 4 hours, or preferably overnight, to ensure it stabilizes properly before unmolding and serving.