Chocolate-lemon cake

Description

Tender, tasty, chocolate and lemon! A very beautiful birthday cake!

Ingredients

Yolk egg

11 piece
Sugar

315 g
Egg white

4 piece
Citric acid
Cocoa powder

50 g
Flour

65 g
Butter

350 g
Cognac

2 Tbsp
Gelatin

1 Tbsp
Glucose

10 g
Dark chocolate

175 g
Cream

600 g
Lemon juice

215 g
Lemon peel
Chocolate milk

90 g
Chicken egg

4 piece

Cooking

The day before collection of the cake you need to make a template for the chocolate whipped cream. 250 g cream bring to the boil and pour them 90 g milk chocolate. Mix well and refrigerate for 24 hours.

In order to prepare the chocolate sponge cake, preheat the oven to 190 degrees. Form (I have 20 cm in diameter) vystelit baking paper. Whisk 8 egg yolks with 120g of sugar until pale in colour and creamy. The resulting mass should work with the blades of the mixer wide band.

In a separate bowl whip the egg whites with a pinch of citric acid to soft peaks. Add 30 g sugar and continue whipping until stiff peaks.

In the yolk mass, add about 1/4 beaten egg whites and mix gently. Then sift on top the flour and cocoa and again stir gently.

Enter the remaining proteins.

At the end add the melted and cooled butter and mix.

Spoon the batter into the prepared pan. Bake for about half an hour until dry toothpick. Completely cool the cake, cut it in half.

For the chocolate mousse soak the gelatin in 40 g of cream to 40 - 60 minutes (or as directed). 3 egg yolks whisk about 5 minutes until light in color.

In a small saucepan connect the 10 g of glucose, 15 g of water and 40 g of sugar. Bring to a boil and cook on medium heat for 3 minutes.

Still whisking the yolks, pour them in a thin stream of syrup.

Continue beating until cool (approximately 5 minutes). The mixture should turn into a thick dense foam.

Dissolve the gelatin. 30 g of cream, bring to boil and pour on dark chocolate (175 g). Stir until smooth. If not all the chocolate has melted, place for 30 seconds in the microwave for maximum power. Add the gelatine and mix well.

The remaining 280 g whip cream.

About half of whipped cream mix with the chocolate.

Then connect chocolate with the yolk.

At the end enter the remaining whipped cream.

For impregnation cakes, prepare the syrup 50 grams sugar and 50 ml water. When the syrup has cooled, add 2 tbsp of cognac or your favorite liqueur. First Korzh put in the form that will gather the cake and soak it with half the syrup.

Then put the chocolate mousse. Place in freezer for 2 hours.

Meanwhile, prepare the lemon cream. To do this in a saucepan, whisk until smooth eggs, 75 g sugar, lemon juice and zest.

Put the saucepan on a water bath and cook the cream until thick. Then immediately drain.

Let the cream cool slightly. If you have a special thermometer, up to about 55 deg. The cream should be warm to the touch but not hot so that the oil, once in it, does not melt. So, when the cream has cooled down, add 300 g of butter room temperature and beat with a mixer or immersion blender until smooth, emulsion.

Pour the cream onto the frozen chocolate mousse and put the cake in the freezer overnight.

The second cake soak with the remaining syrup. Cover them with a cake. Chocolate whip cream like ordinary cream to peaks.

Apply on the cake.

Decorate according to your taste. I decorated with chocolate shavings.

Comments and reviews

Leave a comment or a recipe review