The Catalan TableIngredients
Servings:
4
Ingredients
- 180 g70% dark chocolate
- 1 iegg yolks
- 20 gegg whites
- 90 gbutter
- 30 gsugar
Nutritional Information
Per Serving (Approx.)
Calories
483 kcal
Protein
6 g
Fat
35 g
Carbohydrates
35 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 200ºC 30 minutes in advance to ensure it reaches the desired temperature.
- Chop the chocolate into small pieces and melt it in a bain-marie, stirring gently until completely liquid and homogeneous.
- Add the butter cut into small cubes at room temperature and stir with a spatula until completely combined.
- Whisk the egg whites with sugar to stiff peaks using a manual whisk, beating until firm peaks form.
- Pour the yolks into the bowl with the whipped egg whites and mix gently with folding motions to prevent the whites from losing volume.
- Incorporate the mixture of yolks and whites into the melted chocolate, gently stirring with a spatula until well integrated.
- Fill the molds up to three-quarters of their capacity to prevent overflow when they rise.
- Bake them in the oven at 200ºC for 12 minutes, until the surface is slightly crispy and the inside is still soft.
- Let the pastries cool for a few minutes until they are warm before unmolding and serving.
Recommendations & Tricks
- When melting dark chocolate, make sure to do it in a double boiler without letting the water touch the bowl, as this will prevent the chocolate from seizing.
- To whip egg whites to stiff peaks, ensure that the bowl and beaters are completely clean and dry, as any trace of grease can prevent the egg whites from rising properly.
- If you want a cake with a creamier texture, let the batter rest in the refrigerator for at least an hour before baking. This allows the chocolate and butter to better integrate with the other ingredients.