The Catalan TableIngredients
Servings:
4
Ingredients
- 240 gegg whites
- 200 gpowdered sugar
- 1 tablespoonCornstarch (Maizena)
- 40 g100% cocoa powder
- Stuffing mousse
- 325 gcream 38% fat
- 325 gdark chocolate 75% Valrhona or a mix milk chocolate Valrhona
- 90 gegg whites
- 2 tablespoonspowdered sugar
- Final coating
- 1 chocolate with prepared cream for making mousse
- 20 gbutter
- 1 tablespoonwater
- 1 BAKING TRAY flat oven rack
- OPTIONAL; sliced almond
Nutritional Information
Per Serving (Approx.)
Calories
1284 kcal
Protein
20 g
Fat
77 g
Carbohydrates
135 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Note
- Melt 325 g of 75% Valrhona dark chocolate or a mix of Valrhona milk chocolate. Allow it to cool slightly before using.
- Mix 90 g of egg whites (equivalent to 3 egg whites) with 2 tablespoons of icing sugar. Beat until the whites form stiff peaks, which may take about 5-7 minutes.
- For the final coating, use 1/3 of the melted chocolate. Mix it with previously prepared whipped cream to make the mousse. Add 20 g of butter and 1 tablespoon of water. Stir until smooth.
- Preheat the oven to 180 °C. Place a flat baking tray and a rack in the oven for baking the mousse. If desired, add sliced almonds on top before baking.
Preparation
- Chop all the chocolate and place it in a heat-resistant bowl.
- In another bowl, add the melted butter intended for the final topping.
- Heat the cream in a saucepan over medium heat. When it begins to boil, remove it from the heat and pour it over the bowl of chopped chocolate. Stir well with a spatula until the chocolate is completely integrated and homogeneous.
- Transfer one-third of the chocolate mixture to the bowl of melted butter, add a little water, and stir until well combined and homogeneous. Cover with plastic wrap directly touching the chocolate to prevent a crust from forming. Allow it to temper and refrigerate until the next day.
- The remaining two-thirds of the chocolate will be used to prepare the mousse. Likewise, cover with plastic wrap directly touching the chocolate and allow it to temper. Refrigerate until the next day. The night before, prepare the meringue for the cake layers.
- Preheat the oven to 200ºC.
- Prepare a flat baking tray and the oven rack.
- On a piece of baking paper, draw three circles about 15 cm in diameter with a pencil.
- Place the paper on the tray so that the drawing is underneath, ensuring the graphite does not come into contact with the meringue.
- Beat the egg whites on low speed until they start to foam. Gradually add the powdered sugar, and then the pinch of cornstarch, until the mixture is white, firm, and glossy.
- Once completely whipped, gradually fold in the cocoa powder while continuing to mix gently.
- Transfer the meringue to a piping bag and fill the drawn circles by creating a spiral, starting from the center and moving towards the edges. Note: Ensure that the meringue discs match the drawn sizes. Once baked, meringue breaks easily, so do not attempt to outline it. This cake features a rustic presentation, and the discs do not need to be perfectly identical.
- Lower the oven temperature to 130ºC.
- Bake the meringues at 130ºC for 3 hours. Attention: Do not open the door at any time; let them bake for the full three hours.
- Turn off the oven and do not open the door. Allow the meringues to cool inside the oven with the door closed until the next day.
Next Day: Prepare the Filling Mousse
- Whip the egg whites with the icing sugar until firm peaks form and hold their shape. This may take approximately 3-5 minutes. Ensure that the egg whites and the bowl are very clean and free of grease for the best results.
- Remove the bowl with 2/3 of the chocolate from the refrigerator and let it come to room temperature for about 5 minutes. Next, stir well with a fork to eliminate any lumps, and then whip the chocolate with electric beaters until it has a smooth and fluffy texture, about 3 minutes.
- Gradually fold the whipped egg whites into the chocolate. Use a rubber spatula and mix with gentle folding motions to avoid losing volume. Continue until the egg whites are fully incorporated into the chocolate mixture.
Assembly of the Cake
- Place a sheet of parchment paper on a flat plate to prevent the cake from sticking.
- Position the first meringue base with the flat side down, centered on the plate.
- Fill with an evenly thick layer of mousse, ensuring to reserve enough for another layer and to cover the sides and surface later.
- Place the second layer of meringue on top and add another layer of mousse, spreading it evenly.
- Position the third layer of meringue, this time with the flat side facing up to provide a smooth surface.
- Spread a layer of mousse on the top side to cover any irregularities and use a spatula to smooth the sides with mousse, achieving a smooth surface.
- Leave the cake in the refrigerator for at least one hour to chill and set before serving.
Prepare the Cake Topping
- Place a rack over a plate to catch any excess couverture chocolate.
- Carefully melt one-third of the couverture chocolate until it reaches 45ºC. Ensure not to exceed this temperature.
- Next, cool the chocolate until it reaches between 31ºC and 32ºC. Note: The procedure involves pouring half of the chocolate onto a marble surface and spreading it with a spatula until it acquires a thick consistency. Then, return it to the bowl with the other half of the chocolate and mix well. If you wish to avoid this step, you can cool the chocolate by placing the pot in a cold water bath while stirring regularly and monitoring the temperature.
- When the couverture drops to 31ºC-32ºC, remove the cake from the refrigerator and place it on the rack.
- Pour the couverture over the cake, from the center towards the edges, using circular motions.
- Smooth the layer of couverture by running a long knife over it, ensuring it is even.
- You can decorate the surface and sides of the cake with sliced almonds, which will help to conceal any irregularities.
- Let the cake sit at room temperature until the coating sets completely.
- You can keep it in the refrigerator until it is time to serve the meal.
- If you need to serve it the next day, store it in the refrigerator and take it out one hour before consuming to reach the optimal temperature.
Recommendations & Tricks
- The cake does not contain flour, so make sure to properly whip the meringue to give the cake body and texture.
- You will need exactly 11 egg whites, so be prepared to separate them when the eggs are cold, as it is easier.
- Prepare the meringue bases the day before so they have time to cool completely and achieve the desired crispy texture.
- Begin the first phase of the chocolate coating the day before to allow the flavors to develop better overnight.
- Choose high-quality chocolate, such as Valrhona, to maximize the cake's flavor.
- Be sure to sift the confectioners' sugar and cocoa powder to avoid lumps in the meringue mixture.
- Prepare three uniform meringue discs about 20 cm in diameter each, using a pastry ring as a guide.
- Weigh the egg whites to ensure the exact amount: 240 grams.