The Catalan TableIngredients
Servings:
4
Ingredients
- Tart dough
- 80 gbutter
- 70 gpowdered sugar
- 3 EGG YOLKS XL (approx 125 g)
- 4 XL eggs (approx. 150 g)
- 80 g70% couverture chocolate. VALRHONA
- 70 gwhite sugar
- 80 gall-purpose flour (or pastry flour)
- 3 gleavening agent (an instant yeast or Royal yeast)
Nutritional Information
Per Serving (Approx.)
Calories
735 kcal
Protein
26 g
Fat
42 g
Carbohydrates
65 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Note: You can use a 22-round mold
- Preheat the oven to 180 degrees Celsius. Meanwhile, lightly grease a 22-centimeter round cake pan with a bit of butter or oil, and if you prefer, line it with parchment paper to ensure the cake doesn't stick.
- In a large bowl, beat the eggs with the sugar until the mixture becomes pale and fluffy. This can take between 3 to 5 minutes with an electric mixer.
- Gradually add the sifted flour and mix with gentle folding motions to avoid losing volume. Make sure there are no lumps in the mixture before proceeding to the next step.
- Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the center of the oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully unmold it and let it cool completely on a wire rack before serving.
All Ingredients at Room Temperature
- Leave all the ingredients at room temperature for approximately 4 hours before starting to cook. This will ensure that no ingredient is too cold when we use it.
Pie Dough
- Purchase Montanari Gruzza cheese at Veritas stores. Additionally, you can find La Barratte du Crèmier at the Llet Crua store, located at 14 Càceres Street. You will also need 70 grams of powdered sugar, 140 grams of liquid cream with a 35% fat concentration, and 3 XL egg yolks (approximately 125 grams in total). Prepare 120 grams of 70% couverture chocolate, 4 XL egg whites (about 150 grams), 40 grams of butter, and 80 grams of 70% couverture chocolate, preferably Valrhona brand.
- For the final shiny glaze, which can be obtained from the Reinoxa store at 74 Pallars Street (in the industrial courtyard), prepare 70 grams of white sugar, 120 ml of liquid cream with 35% fat, 80 grams of weak flour (ideal for baking), 180 grams of sugar, and 3 grams of a leavening agent (such as instant yeast or Royal yeast).
- Prepare 145 ml of mineral water. The original recipe for the dough does not include any leavening agent, which makes it denser, but I add it to achieve a slightly fluffier texture.
- For the syrup we will use to soak the cake and give it moisture and an interesting texture, you will need 200 ml of mineral water, 6 grams of gelatin (3 sheets), 150 grams of powdered sugar, and 150 grams of apricot jam. This jam will be used both for the syrup and for the filling.
Mold
- Line the base of the mold with parchment paper. Grease the parchment and the sides of the mold with butter, then lightly dust with flour to prevent the batter from sticking during baking.
- Place the mold in the refrigerator for at least 15 minutes to ensure the butter hardens and the mold is well-prepared until it can be filled.
Oven
- Preheat the oven to a temperature of 180 ºC for at least 10 minutes to ensure it is fully heated before placing the food inside.
Prepare the Tart Base
- Preheat the oven to 180 degrees Celsius and prepare a round mold by covering the base with parchment paper.
- In a large bowl, add 200 grams of crushed biscuits and mix with 100 grams of melted butter until the mixture is homogeneous.
- Press the cookie and butter mixture into the bottom of the pan using a spoon until it is well compacted and even.
- Place the base in the preheated oven and bake for 10 minutes. Let it cool completely before proceeding with the filling.
Chocolate
- Melt the chocolate in a double boiler, ensuring the water temperature does not exceed 50 °C. It is important to make sure that no water droplets from the double boiler come into contact with the chocolate, as this would cause the chocolate to thicken and become impossible to melt properly. Stir gently until the chocolate is completely melted and has a smooth texture.
Butter powdered sugar
- In a medium bowl, place the softened butter and powdered sugar. Mix well with a manual or electric whisk for about 5 minutes, until you achieve a creamy and homogeneous texture.
- Carefully separate the egg yolks from the whites, placing each part in different containers. Reserve the egg whites in a clean and dry bowl, ensuring there is no trace of yolk, as any residue would prevent the whites from whipping correctly.
- Add the yolks one by one to the butter mixture. Stir constantly with the whisk until each yolk is fully integrated before adding the next. Spend approximately 1 minute on each yolk to ensure they are all well incorporated.
Chocolate
- Add the melted chocolate to the bowl with the eggs and butter, and mix manually with the whisk for about 2-3 minutes until you achieve a smooth and shiny cream. The mixture should be at a satiny point, with no lumps.
- Pour the preparation into a large bowl and let it sit at room temperature for about 15 minutes to allow the flavors to settle before using it.
Clares
- Whip the egg whites at medium speed for about 3-4 minutes until they start to froth, ensuring that bubbles begin to form and the whites achieve a fluffy texture.
- Gradually add the sugar, about one tablespoon at a time, while continuing to whip the egg whites at medium-high speed. Continue beating until you obtain stiff peaks that stand up straight but are not excessively hard, about 5-6 minutes in total.
Chocolate 1/4 of the whipped egg whites
- Incorporate 1/4 of the meringue into the chocolate bowl and stir it gently with a spatula, using folding motions, until well integrated. This step helps to lighten the chocolate mixture.
- Set aside the remaining 3/4 of the meringue in a cool place for a few moments while you continue with the rest of the preparation. This ensures that the meringue retains its airy texture until it is fully integrated.
Incorporate the sifted flour into the chocolate
- Gradually fold in the sifted flour along with the leavening agent to the chocolate mixture, stirring gently with a cat’s tongue spatula from bottom to top and center to edges. Rotate the bowl while doing this to ensure the flour is evenly distributed. It's important to maintain the incorporated air, so avoid over-mixing and do this for about 2-3 minutes.
- Once all the flour is well incorporated, add the remaining meringue. Integrate it with gentle folding motions to prevent losing air, following this process for about 2 minutes or until a homogeneous mixture is achieved.
Incorporate the remaining 3/4 of the egg whites
- Once all the flour is integrated, patiently add the remaining beaten egg whites. Gradually fold them in, stirring gently with a cat’s tongue spatula, from bottom to top and center to edges, while rotating the bowl. This prevents the loss of air incorporated in the egg whites.
- Ensure the oven is preheated to 180ºC at least 30 minutes before baking the cake.
- Bake at 180ºC for 30-35 minutes. Starting at 30 minutes, check for doneness by inserting a wooden skewer into the center of the cake; if it comes out dry, the cake is ready.
- Allow it to cool completely before unmolding. You can let it cool upside down, with the bottom of the mold facing up, to ensure the surface is flatter and more level. If not, it’s okay; if it’s a little misshapen, it can be corrected once cooled.
- When the cake is cool, carefully unmold it and place it in the refrigerator until the next day.
Cutting the Cake
- The next day, or when the cake is completely cool, we can cut it. If it hasn't become too deformed, we have two options, as the top surface needs to be as flat as possible.
- 1st option: If the top surface is slightly uneven, turn the cake so that the base becomes the top surface and the top surface becomes the base.
- 2nd option: If the top surface is very uneven, slice off a layer to level it. To do this correctly, first score a channel around the cake with a knife to indicate where to cut.
- Next, using fishing line or 3 or 4 strands of sewing thread joined together for added strength, and long enough to wrap around the cake, pass it through the channel creating a loop that will close when you pull on the ends. When you pull, the cake will be cut uniformly.
- Use the same channel and thread loop procedure to cut the cake in half.
- In any case, Always the Bottom side of the cake will become the TOP side because it is the smoothest, and the top side, once adjusted, will become the base of the cake. Note: If the cake has collapsed on the sides taking on a slightly concave shape, you can fix it by trimming the excess with a razor blade.
Syrup to Soak the Cake Interior
- Place the powdered sugar and water in a saucepan over medium-high heat until the mixture begins to boil, stirring occasionally with a wooden spoon to ensure the sugar completely dissolves.
- Remove the mixture from the heat and let it cool to room temperature. Once cooled, add the apricot jam and stir until well combined.
- Use a silicone brush to apply the mixture to the insides of the tart and the sides of the cake, ensuring they are well covered.
- Let the cake rest for 2 to 3 hours so the syrup can soak in well before adding the jam filling.
Stuff with Jam
- With a sharp knife, score a grid pattern on the top of the tart that will be filled. Ensure you do not cut through the dough completely, just make light cuts to facilitate the absorption of the jam.
- Fill the tart with jam, using a generous amount but not excessive to prevent spilling. Spread it evenly with a spatula. If you want a smoother finish, pass the jam through a fine sieve before spreading it. This will remove seeds and lumps, leaving a smooth texture.
- Cover the pie with the other half of the dough, ensuring the edges are well-sealed. Gently press the edges with your fingers or a fork to ensure the jam does not escape during baking.
First Coating
- Boil the cream in a saucepan over medium heat until it starts to bubble slightly.
- Remove from heat and pour in the chocolate pieces. Stir with a spatula until completely melted and the mixture is homogeneous.
- Add the butter to the chocolate mixture and stir until fully integrated and you have a smooth texture.
- Allow the mixture to cool until it reaches 41°C, approximately 10-15 minutes, to achieve the appropriate consistency.
- Place the cake on the bottom lid of the mold to manipulate it comfortably. If using the bottom lid of the mold, ensure the flatter side (the one without the edge) is facing up, as this makes it easier to remove the cake later.
- Then, ensure the cake is elevated, for example, on top of a container, with a large plate underneath to collect any chocolate that drips. This will help to cover it evenly.
- When the chocolate reaches 41°C, pour it over the cake, starting from the center towards the edges to ensure even coverage.
- Freeze the cake for 2 hours to allow the coating to firm up and set.
Final Glossy Glaze
- Hydrate the gelatin sheets in very cold water for at least 10 minutes before using them.
- Heat the cream, water, and sugar in a tall pot until it starts to boil. Make sure the pot is large enough, as it's necessary for homogenizing the chocolate afterward.
- Add the cocoa powder and cook until it reaches 103ºC (63 Brix), stirring continuously with a hand whisk. This process can take about 10 minutes, and it’s important to stir constantly.
- Transfer the glaze to a glass bowl and let it cool until it reaches 60ºC, monitoring the temperature with a kitchen thermometer.
- When the temperature drops to 60ºC, add the hydrated and well-drained gelatin. Dissolve it well by stirring with the hand whisk until fully integrated.
- Homogenize the chocolate using an immersion blender, ensuring no air is incorporated. Turn off the blender, place it into the saucepan with the chocolate so that the blades touch the bottom, turn it on without lifting it from the bottom, and mix without much movement or stirring. Turn off the blender and remove it from the chocolate.
- Stir the chocolate very slowly with a manual spatula to eliminate any possible air bubbles.
- Allow the mixture to cool to a temperature of 30-31ºC, monitoring with a kitchen thermometer.
- Pour the glaze over the cake, starting from the center towards the edges. The cake should be cold to ensure the coating sets correctly. You can use a long knife to smooth the surface and remove excess glaze, doing so carefully to avoid damaging the cake.
Recommendations & Tricks
- It is recommended to prepare the cake the day before and let it rest for 24 hours to achieve optimal texture before adding the chocolate topping.
- Use a round 22-24 cm mold or a 16 cm square mold to ensure the cake cooks evenly.
- Make sure all the ingredients are at room temperature by leaving them out of the refrigerator for at least 4 hours before starting to cook.
- Use 80 grams of softened butter to ease the mixing with the other ingredients.
- You can find Montanari & Gruzza butter at the nearest Veritas stores.
- La Barratte du Crèmier butter is available at Llet Crua, located at Calle Cáceres, 14.
- You will need 70 grams of powdered sugar to achieve a clean and professional finish on the cake's topping.
- To obtain a liquid cream with 35% fat content, make sure to use liquid cream suitable for desserts.