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  • Lisbon Chocolate Cake

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    Petre
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    This document provides a recipe for a Lisbon Chocolate Cake consisting of four layers: a brownie cake base, ganache, chocolate mousse, and a cocoa dusted exterior. The brownie cake is made from bittersweet chocolate, butter, eggs, sugar, flour, and baking powder. For the ganache, half-and-half is heated and poured over chopped chocolate. The chocolate mousse layers whipped cream into a chocolate and egg yolk mixture cooked into a creme anglaise. The layers are assembled by placing the brownie in a ring mold, spreading on the ganache and mousse, then freezing before dusting with cocoa powder.

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    This document provides a recipe for a Lisbon Chocolate Cake consisting of four layers: a brownie cake base, ganache, chocolate mousse, and a cocoa dusted exterior. The brownie cake is made from bittersweet chocolate, butter, eggs, sugar, flour, and baking powder. For the ganache, half-and-half is heated and poured over chopped chocolate. The chocolate mousse layers whipped cream into a chocolate and egg yolk mixture cooked into a creme anglaise. The layers are assembled by placing the brownie in a ring mold, spreading on the ganache and mousse, then freezing before dusting with cocoa powder.

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    306 views2 pages

    Lisbon Chocolate Cake

    Uploaded by

    Petre
    This document provides a recipe for a Lisbon Chocolate Cake consisting of four layers: a brownie cake base, ganache, chocolate mousse, and a cocoa dusted exterior. The brownie cake is made from bittersweet chocolate, butter, eggs, sugar, flour, and baking powder. For the ganache, half-and-half is heated and poured over chopped chocolate. The chocolate mousse layers whipped cream into a chocolate and egg yolk mixture cooked into a creme anglaise. The layers are assembled by placing the brownie in a ring mold, spreading on the ganache and mousse, then freezing before dusting with cocoa powder.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    Lisbon Chocolate Cake

    Brownie Cake
      300 g Bittersweet chocolate

      180 g Butter

      200 g Eggs

      120 g Sugar

      50 g Cake flour

      5 g Baking powder

    Ganache
      200 g Half/half

      200 g Bittersweet chocolate

    Chocolate Mousse
      200 g Milk

      3 g Vanilla paste (optional)

      60 g Egg yolks

      90 g Sugar

      4 g Gelatin sheets
      210 g Bittersweet chocolate

      420 g Heavy cream

    Brownie Cake

    1 Yields a 2x8”2”/20x5cm Ø cake ring. Make a day ahead. Melt butter and chocolate over
    water bath stirring every so often. Once just melted remove from the heat and set aside.
    Meanwhile, beat eggs and sugar on medium high. Pour in chocolate mixture and sift
    over the flour and baking powder. Mix until just combined. Fill greased mold lined with
    parchment paper. Fill mold about half way and bake at 375ºF/190ºC for about 15 min;
    do not over bake. Let cool and freeze.

    Ganache

    2 Barely melt chocolate first. Pour in hot half & half and mix to smooth. Set aside.

    Chocolate Mousse

    3 Soak gelatin in cold water to soften and drain. Whip chilled heavy cream to soft peaks
    and keep refrigerated. Melt chocolate to 122ºF/50ºC max. Make a creme Anglaise first:
    On the stove, warm up milk, vanilla, and sugar to 113/115ºF(45/50ºC). Whisk in yolks
    and blend well. Cook mixture to 185ºF/85ºC. Remove from heat and whisk in the
    softened gelatin and sieve over the melted chocolate – whisk well and let the chocolate
    mixture to cool down to 105ºF/40ºC. Fold in one-third of the whipped cream, then add
    remaining whipped cream. Use immediately.

    Montage

    4 Remove brownie from the mold. Peel off parchment and insert brownie inside the cake
    ring. Use an acetate cake collar or parchment to ease unmolding. Split ganache in half
    and spread over each brownie and add the chocolate mousse. Freeze Lisbon chocolate
    for at least 4 hours to set. Lightly blow torch frozen cake ring if not using acetate cake
    collar to ease removal. Place cake on a flat tray or large plate. Place in the refrigerator to
    thaw. Dust unsweetened cocoa powder. Leave cake at room temperature for about 30
    minutes before serving. Enjoy!

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