Fabiola with Núria biscuits and chocolate

Núria biscuit cake with chocolate filling and chocolate coating. It must be left in the refrigerator for a few hours; it is best to prepare it the day before.
cake
Catalan
dessert
vegetarian
Ingredients
Servings
1
Measurement units

Ingredients

  • 250 gNÚRIA-style biscuits

Ingredients for the filling

  • 3 egg yolks
  • 100 gsoftened butter
  • 100 gicing sugar
  • 100 mlmilk
  • 200 g70% couverture chocolate

Ingredients for the coating

  • 100 g70% couverture chocolate
  • 100 ml35% fat cream
  • 15 gbutter
Nutritional Information

Per 100 g

Calories
477 kcal
Protein
5.1 g
Fat
33.4 g
Carbohydrates
39.9 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Prepare the filling

  1. Take the butter out of the refrigerator one hour beforehand so that it softens.
  2. Line a plum-cake tin with plastic wrap, which will serve as a wrapper for the biscuits before adding the final chocolate coating.
  3. In a bowl, mix the softened butter, icing sugar, and egg yolks. Whisk well until you obtain a cream.
  4. Melt the chocolate in a saucepan over a bain-marie.
  5. Add the melted chocolate to the bowl with the yolks and stir thoroughly until you obtain a smooth cream.

Prepare the biscuit body

  1. Put the milk in a deep plate.
  2. Dip a Núria biscuit in the milk for an instant; it should only become slightly wet and must not soften.
  3. Place the biscuit upright inside the tin and spread one side with the filling chocolate cream, using a spatula.
  4. Take another biscuit and repeat the sequence, sticking it to the first one.
  5. Continue sticking biscuits together successively until the cake is the desired size.
  6. Wrap the cake with the plastic wrap so that it remains upright and the biscuits are close together.
  7. Twist the ends of the plastic wrap as if it were a candy, to press the cake.
  8. Leave it in the refrigerator until the next day, or for about 3 hours to chill.

The next day: prepare the coating

  1. The next day, or once a few hours have passed, bring the cream to a boil.
  2. When it comes to a boil, turn off the heat, pour in the chocolate, and stir.
  3. Add the butter and stir.
  4. While you wait for the temperature to drop, keep stirring the mixture so that a layer does not form on it.
  5. Take the cake out of the refrigerator, remove the plastic wrap, and place it on a wire rack, with a container underneath to collect the chocolate that will drip off.
  6. When the temperature of the chocolate drops to 32ºC, pour it over the cake and let the excess drip through the wire rack.
  7. You can decorate it on top with whatever you like, such as chocolate sprinkles, Lacassitos, or icing sugar.
  8. Without removing it from the wire rack, leave it in the refrigerator for a while so that the coating sets a little.
  9. To serve it, cut it diagonally so that the biscuit and chocolate stripes can be seen.
Recommendations & Tricks
  • It must be in the refrigerator for a few hours. It is best to prepare it the day before.
Original recipe
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    Fabiola with Núria biscuits and chocolate | The Catalan Table