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Lisbon Chocolate Cake
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
Chocolate Mousse
200 g Milk
60 g Egg yolks
90 g Sugar
4 g Gelatin sheets
210 g Bittersweet chocolate
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!