Turr\u00f3n de Chocolate (Chocolate Biscuit Cake)


  • I used two (7-ounce) packages Goya brand Galletas María (María Cookies) which can be found in the Latin American aisle of most supermarkets.
  • Break the cookies into approximately 6 pieces—they don't have to be perfect.
  • This recipe uses raw egg yolks; dip the eggs in boiling water for 5 to 10 seconds and pat dry prior to cracking and separating the eggs.
  • This recipe calls for 6 egg yolks and 3 egg whites: If you decide to make the meringue topping, reserve the whites while separating the eggs and save the rest for another use.
  • If you don't want to frost the turrón, serve it with a generous dollop of lightly sweetened whipped cream.

Turrón de Chocolate (Chocolate Biscuit Cake)

About This Recipe

Yield:10 to 12
Active time:30 minutes
Total time:4 hours, 30 minutes
Special equipment:9-inch springform pan, electric mixer, heavy-bottomed medium saucepan, candy thermometer
This recipe appears in: Dulces: Turrón de Chocolate (Chocolate Biscuit Cake)


  • For the Turrón:
  • 3 sticks (12 ounces) plus 1 tablespoon unsalted butter, at room temperature
  • 1 pound confectioners’ sugar
  • 3/4 cup unsweetened cocoa powder
  • 6 large egg yolks (See Notes)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 14 ounces Galletas María, broken into pieces (See Notes)
  • For the meringue: (optional, see notes)
  • 1 cup sugar
  • 1/2 cup water
  • 3 egg whites (see notes)
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt


  1. 1

    Grease 9-inch springform pan with 1 tablespoon butter.

  2. 2

    With whisk attachment, mix remaining 3 sticks butter and confectioners’ sugar in large bowl on low speed until incorporated, about 30 seconds. Increase speed to medium-high and whip until light and fluffy, about 2 minutes.

  3. 3

    Reduce speed to low, add cocoa powder, and mix until incorporated, about 30 seconds. Increase speed to medium-high and whip until cocoa is fully incorporated and mixture is light and fluffy, about 2 minutes, scraping down sides and bottom of bowl with rubber spatula as needed.

  4. 4

    Add egg yolks, one at a time, whipping well after each addition. Add vanilla and salt and whip just to combine.

  5. 5

    Add cookie pieces and, with rubber spatula, gently fold in until cookie pieces are covered in chocolate mixture.

  6. 6

    Scrape mixture into prepared pan, pressing down gently. Cover turrón with plastic wrap and freeze at least 4 hours

  7. 7

    When turrón is frozen and ready to serve, stir sugar and water in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 240°F on candy thermometer, 5 to 7 minutes.

  8. 8

    While syrup is boiling, with whisk attachment, beat whites and salt on medium speed until loosened, about 1 minute. Increase speed to medium-high and whisk until soft peaks form, 2 to 3 minutes.

  9. 9

    With mixer running on medium-high speed, slowly and carefully add syrup to egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes.

  10. 10

    Release frozen turrón from pan and place on serving platter. Spread meringue decoratively on top and sides. Allow to sit at room temperature about 10 minutes before cutting with a serrated knife.


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