Catalan Kitchen LogoThe Catalan Table
Chocolate Guanaja Ganache Cake
A smooth and creamy nougat made with 70% couverture chocolate or Extra Bitter chocolate, harmoniously combining a rich and intensely flavored ganache.
chocolate
sweet
dessert
nougat
Ingredients
Servings:
4

For the Turrón Coating

  • 260 g70% couverture chocolate or Extra Bitter chocolate
  • 480 gGuanaja 70% couverture chocolate
  • 384 mlcream with 35% fat
  • 94 ginvert sugar
  • 84 gbutter
  • Necessary utensils
  • 2 molds 20x8x2.5 cm
  • kitchen thermometer
Nutritional Information

Per Serving (Approx.)

Calories
1583 kcal
Protein
11 g
Fat
110 g
Carbohydrates
139 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 degrees Celsius to ensure an even temperature.
  • Dice the vegetables into small cubes approximately 1 cm to ensure even cooking.
  • In a large skillet, heat two tablespoons of olive oil over medium heat for 2-3 minutes until it is well-heated.
  • Add the chicken to the skillet and cook for 6-8 minutes per side until it is well browned and cooked through the center.
  • Remove the chicken from the skillet and let it rest for 5 minutes before slicing to allow the juices to redistribute evenly.
  • Add the vegetables to the same pan and cook for 5-7 minutes, stirring occasionally until they are tender.
  • Return the sliced chicken to the pan with the vegetables and stir everything together to blend the flavors, allowing it to cook for an additional 2 minutes.

Prepare the Nougat Mold

  • Melt the chocolate in a bain-marie, ensuring it does not exceed 40 °C to prevent burning. Note: It can also be melted in the microwave on high for 2 minutes, stirring every 30 seconds to ensure even melting.
  • Transfer the melted chocolate to a glass bowl, stirring constantly until the temperature drops to 31 °C. Note: The tempering process can be sped up by working the chocolate on a marble surface, but using a glass bowl works just as well.
  • Fill the mold with the chocolate and gently tap it on the marble to remove air bubbles, ensuring the chocolate completely covers the walls and corners of the mold.
  • Rapidly turn the mold upside down to empty it, pouring the excess chocolate back into the saucepan. Reserve some chocolate outside the mold to seal the base later.
  • Clean the edges of the mold with a spatula to remove excess chocolate, and place the mold upside down on a rack to allow it to finish draining.
  • Once the chocolate hardens, you will have the shell or casing for the nougat. Ensure the layer is thick enough to be sturdy but not too thick so as not to affect the filling.
  • When the chocolate has completely hardened, finish cleaning the edges with a spatula to achieve a polished and professional finish.

Ganache Preparation

  • Remove the butter from the refrigerator well in advance so it reaches room temperature, approximately 2 hours before starting.
  • Chop the chocolate and place it in a heat-resistant bowl.
  • In a saucepan, bring the heavy cream and inverted sugar to a boil, stirring occasionally to ensure the sugar is completely dissolved.
  • When the heavy cream begins to boil, immediately pour it over the chocolate in the bowl (tempering the chocolate is not necessary as it will be used as a filling) and gently stir with a silicone spatula until a homogeneous mixture is achieved.
  • Emulsify the mixture using an immersion blender for about 2-3 minutes until a smooth and glossy texture is obtained.
  • When the temperature of the mixture has dropped to about 45ºC, add the room temperature butter, cut into small cubes. Stir carefully until the butter is completely incorporated.
  • Emulsify again with the hand blender (immersion blender) for about 2 minutes to achieve an even finer texture.
  • When the temperature of the ganache has decreased to 30ºC, transfer it to a piping bag to facilitate its later use.

Finish Closing the Shirt

  • Fill the molds with the ganache without reaching the edges, leaving approximately 0.5 cm margin to allow for the addition of the final coating.
  • Let the ganache rest at room temperature overnight (approximately 12 hours) so that it crystallizes and gains the appropriate consistency.
  • The next day, prepare some chocolate in the same way you did for the shell. Note: If there is remaining chocolate from when you lined the mold, melt it again in a bain-marie until it is completely liquid.
  • Wait for the melted chocolate to reach a temperature of 30ºC before using it.
  • Add the chocolate over the ganache and smooth the surface with a spatula to seal it well.
  • Allow the molds to rest for one more day at room temperature before unmolding.
  • Store the unmolded pieces wrapped in parchment paper to preserve them properly.
Recommendations & Tricks
  • Melt the chocolate using a bain-marie on low heat, ensuring that it does not exceed 40ºC. Alternatively, you can melt it in the microwave by setting it on high power for 2 minutes, stirring well every 30 seconds to prevent it from burning.
  • Pour the melted chocolate into a glass bowl and stir constantly until the temperature drops to 31ºC. To speed up this process, you can spread the chocolate on a marble surface with a spatula to cool it down faster and achieve a glossy finish.
  • Fill the mold with the tempered chocolate and gently tap it on the marble surface to eliminate any air bubbles.
  • Quickly flip the mold to empty the excess chocolate back into the saucepan, as you will need some later to seal the base. This process helps create an even layer.
  • Use a spatula to clean the edges of the mold while it is upside down on a rack, allowing the excess chocolate to drain off properly.
  • Let the chocolate harden completely to achieve a strong and defined shell or coating for the nougat.
  • Once the chocolate has fully hardened, run a spatula along the edges again to ensure they are clean and smooth before demolding.