Turrón De Chocolate (Chocolate Biscuit Cake) Recipe
- 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 Maria, broken into pieces (See Notes)
- 1 cup sugar
- 1/2 cup water
- 3 egg whites (see notes)
- 1/2 teaspoon pure vanilla extract
- Pinch salt
- Grease 9-inch springform pan with 1 tablespoon butter.
- 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.
- Add egg yolks, one at a time, whipping well after each addition. Add vanilla and salt and whip just to combine.
- Add cookie pieces and, with rubber spatula, gently fold in until cookie pieces are covered in chocolate mixture.
- Scrape mixture into prepared pan, pressing down gently. Cover turron with plastic wrap and freeze at least 4 hours
- When turron 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 240u0b0F on candy thermometer, 5 to 7 minutes.
- 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.
- 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.
- Release frozen turron 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.
unsalted butter, confectioners, cocoa, egg yolks, vanilla, salt, notes, sugar, water, egg whites, vanilla, salt
Taken from www.seriouseats.com/recipes/2011/07/dulces-turron-de-chocolate-chocolate-biscuit-cake-recipe.html (may not work)