Turrón de Chocolate (Chocolate Biscuit Cake) Recipe

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
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Updated Aug. 30, 2018
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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

4

(2)

Active: 30 mins
Total: 4 hrs 30 mins
Serves: 10 to 12 servings

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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

  1. Grease 9-inch springform pan with 1 tablespoon butter.

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

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

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

  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. 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. 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. 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

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