Turrón de Chocolate (Chocolate Biscuit Cake) Recipe
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This easy yet visually stunning chocolate cake has cookies mixed into the batter and a fluffy meringue topping.
Notes:
- 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.
Recipe Facts
Ingredients
- 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
Directions
-
Grease 9-inch springform pan with 1 tablespoon butter.
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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.
-
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.
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Add egg yolks, one at a time, whipping well after each addition. Add vanilla and salt and whip just to combine.
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Add cookie pieces and, with rubber spatula, gently fold in until cookie pieces are covered in chocolate mixture.
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Scrape mixture into prepared pan, pressing down gently. Cover turrón with plastic wrap and freeze at least 4 hours
-
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.
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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.
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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.
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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.
Special equipment
9-inch springform pan, electric mixer, heavy-bottomed medium saucepan, candy thermometer