The Catalan TableIngredients
Servings:
4
Ingredients
- 130 g70% couverture chocolate
For the Filling
- 175 g51% couverture chocolate
- 110 mlorange marmalade
- Necessary utensils
- 1 kitchen thermometer
- 1 Mold of 25x4x3cm
Nutritional Information
Per Serving (Approx.)
Calories
429 kcal
Protein
4 g
Fat
24 g
Carbohydrates
50 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 180°C and prepare a baking tray with parchment paper.
- In a large bowl, mix 200 g of flour with 100 g of sugar until well combined.
- Separately, beat 2 room temperature eggs with a manual whisk until they become frothy.
- Add 100 ml of milk to the eggs and gently mix until smooth.
- Incorporate the liquid mixture into the flour and sugar mixture, stirring until you obtain a batter without lumps.
- Add 50 g of melted butter to the batter and stir until well incorporated.
- Pour the batter into the prepared pan and bake in the oven for 25-30 minutes or until a toothpick comes out clean.
Preparing the Torró Mold Lining
- Melt the chocolate in a bain-marie, being careful not to exceed 40ºC to prevent burning. Note: You can also melt it in the microwave on high for 2 minutes, stirring every 30 seconds to ensure even melting.
- Transfer the melted chocolate to a glass bowl and stir constantly until it cools to 31ºC, so it begins to temper. Note: If you want to speed up the process, you can work it on marble, but stirring within the glass bowl also works well.
- Evenly fill the mold with the chocolate and give it gentle taps on the marble to remove trapped air bubbles.
- Quickly turn the mold to empty it, pouring the excess chocolate back into the saucepan (we will need it later to seal the base).
- Clean the edges of the mold with a spatula to ensure they are smooth and allow the mold to finish draining upside down on a rack for at least 10 minutes.
- When the chocolate hardens completely, the shell or casing of the nougat will be ready to proceed to the next step of the recipe.
- Once it has completely hardened, clean the edges again with a spatula to remove any excess chocolate and achieve a clean finish.
Prepare the Filling
- Melt the chocolate in a double boiler, ensuring that the temperature does not exceed 40 ºC to avoid burning the chocolate. Note: The chocolate can also be melted in the microwave, setting it to maximum power for 2 minutes, stirring well every 30 seconds to ensure it melts evenly.
- Add half of the jam to the melted chocolate and mix well with a spatula until a homogeneous mixture is achieved.
- When the temperature of the mixture drops to 29ºC, fill the mold with the mixture halfway, ensuring it is evenly distributed.
- Add the rest of the jam over the first layer of the mixture, but do not reach the edges of the mold, leaving a small space so it can be properly covered later.
- Let the filling rest at room temperature until it has completely hardened, which can take between 2 to 3 hours, depending on the room temperature.
Finish Buttoning the Shirt
- Prepare some chocolate just as we did for the coating of the shell. Note: If we have any leftover from when we lined the mold, melt it again in a bain-marie until it is smooth and fluid.
- Wait for the chocolate to reach a temperature of 30 ºC, measuring with a kitchen thermometer to ensure it has the correct temperature.
- Pour the melted chocolate over the coating, making sure it covers the entire surface. Use a spatula to spread it evenly and achieve a smooth layer.
- Let the cake rest in a cool, dry place until the next day, to ensure that the chocolate is completely set before unmolding.
- Once unmolded, the cake can be stored wrapped in parchment paper to preserve its freshness and prevent sticking.
Recommendations & Tricks
- Melt the chocolate over a double boiler slowly, ensuring it does not exceed 40ºC with a kitchen thermometer; stir constantly. Alternatively, use the microwave in 30-second intervals on full power, stirring each time.
- Transfer the melted chocolate to a heat-resistant glass bowl. Stir until the temperature drops to 31ºC. To speed up the process, you can temper the chocolate on a cold marble surface, but using the glass bowl also works.
- Pour the chocolate into a silicone or metal mold and gently tap the mold on the counter to remove air bubbles.
- Quickly flip the mold to pour out the excess chocolate into a saucepan, keeping enough to seal the base later. This will help achieve an even coating.
- Carefully clean the edges of the mold with a silicone spatula and let the excess chocolate drain while the mold is upside down on a rack. This will prevent the chocolate from sticking.
- Wait for the chocolate to harden completely to form the shell of the nougat. This process can take between 15 and 30 minutes, depending on the room temperature.
- Once hardened, use a small spatula to clean the edges of the mold, ensuring the shell has a clean and professional finish.