Turrón De Chocolate (Chocolate Biscuit Cake) Recipe

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 turron with plastic wrap and freeze at least 4 hours

7. 7

   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 240u00b0F 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 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.

* Per serving · 4 servings · Values may vary.