The Catalan TableIngredients
Servings:
4
Ingredients
- to cover a cake
- 23 120 grams
- 35 180 grams
- 28 140 ml
- 11 60 grams
- 1 6 grams
- whole fish 1 500 g
Step-by-step Guide
Method
- Hydrate the gelatin sheets by submerging them in very cold water for about 5-10 minutes to ensure they are well softened before using them.
- In a saucepan, place the cream, water, and sugar, and heat over medium heat, stirring occasionally, until the mixture reaches a temperature of 40 ºC.
- You should use a pot sufficiently large at this stage because we need space to properly homogenize the chocolate later.
- Once the mixture reaches 40 ºC, add the cocoa powder and bring it to a boil. Continue stirring constantly with a manual whisk until the mixture reaches 103 ºC (63 Brix), which may take about 10 minutes.
- Remove the saucepan from the heat and let the mixture cool until it reaches a temperature of 60 ºC.
- When the temperature drops to 60 ºC, incorporate the hydrated and well-drained gelatin. Dissolve it completely by stirring with a manual whisk.
- Strain the chocolate mixture through a fine sieve to eliminate any lumps and achieve a smooth texture.
- Transfer the chocolate to a tall container and homogenize it with an immersion blender, making sure not to introduce air into the mixture.
- Place the immersion blender, turned off, inside the container with the chocolate so that the blades touch the bottom, turn on the blender without lifting it, and move it slightly without agitating the mixture. Turn off the blender and remove it from the chocolate.
- Let the chocolate cool down to 31 ºC, covered with cling film that touches the surface to prevent the formation of a skin.
- Place the cake on a wire rack with a tray underneath to catch any excess chocolate.
- Pour the chocolate over the cake starting from the center toward the edges. Make sure the cake is well chilled from the refrigerator so the coating sets properly. If desired, you can smooth the surface with a long non-cutting knife, but be careful not to damage the cake.
- To remove the cake from the wire rack, use a long spatula placed perpendicularly to the wires of the rack. Note: If you need to save the chocolate for another day, cover it with cling film in direct contact to prevent a skin from forming, and refrigerate it once it has cooled. When needed, heat it in a bain-marie until it reaches 40°C. Pour 3/4 of the chocolate onto the work surface, spread it out, return it to the bowl with the remaining 1/4, stir well, and pour it over the cake when it is at 31°C.
Method - 2
- Hydrate the gelatin sheets by submerging them in very cold water for about 5 minutes before starting to cook.
- Heat the cream in a saucepan over medium heat until it comes to a boil, ensuring to stir occasionally so that it does not stick to the bottom.
- When the cream reaches the boiling point, immediately remove it from the heat and add the chopped couverture chocolate. Ensure that the chocolate is well distributed in the hot cream.
- Stir the mixture continuously with a silicone spatula until the chocolate melts completely and integrates with the cream. This process should take about 2-3 minutes.
- Add the butter, cut into small pieces, to the chocolate and cream mixture, and continue stirring until the butter is completely dissolved, creating a homogeneous mixture.
- Next, add the well-drained gelatin (previously soaked) and stir thoroughly for about 2 minutes until it is perfectly integrated.
- Place the cake on a wire rack with a tray underneath to collect any excess chocolate after it has dripped off.
- Pour the chocolate glaze over the cake, starting from the center and moving towards the edges. Make sure the cake is cold from the refrigerator so the glaze adheres well. If desired, gently run a long knife with the blunt side over the surface to smooth it, but do so carefully to avoid damaging the cake.
- To remove the cake from the rack, use a long spatula, moving it perpendicular to the bars of the rack, ensuring the movement is gentle to avoid damaging the cake.
Recommendations & Tricks
- Ensure that the ingredients are at room temperature before starting, especially the heavy cream and cocoa powder, to ensure a uniform mixture without lumps.
- When heating the mixture, do so over low heat and use a kitchen thermometer to prevent exceeding 85°C, as higher temperatures can alter the glaze's texture.
- Prepare a wide container under the cake rack when pouring the glaze, so you can easily collect the excess without creating a mess in the kitchen.
- Add the chocolate coating generously to achieve a shiny and uniform layer. Pour it from the center to the sides, using a spatula to ensure even distribution.
- Once the excess glaze is collected, freeze it in an airtight container. When you want to reuse it, thaw it in the refrigerator and reheat it over low heat until the desired consistency is achieved.