{Torched Chocolate Lemon Cakes} – Torturi cu ciocolata si lamaie

torched chocolate lemon cakes

Ever since I bought a blowtorch, my life has turned 180degrees, literally! I mean, seriously, all the things you can use it for – it’s so fun to use! However, my first thought when I had it in my hands it was this cake – I dreamt about a torched miniature cake for ages and I could finally make it.. imagine the joy! Probably influenced by the famous lemon meringue tart, I decided to include some lemon in my cakes and influenced by Pierre Herme, I thought chocolate should be the second flavor. I just felt that these two flavors would benefit the most from slightly caramelizing the meringue. It was a festive cake, rich and creamy with the lemony gooey center. Absolutely delicious!

torched chocolate lemon cakes

These torched chocolate lemon cakes are quite simple at their core – a layer of graham crackers mixed with butter, a layer of chocolate mousse and a gooey inside of lemon curd, all covered in Swiss meringue which was torched just before serving to create the golden, caramelized look. Now that’s simplicity at its best!

I find these cakes to be so simple and pretty – the pure white meringue, the golden streaks and the bright red raspberries create a beautiful and appealing contrast of colors and flavors alike. Real gems of deliciousness!

{Chocolate Lemon Cakes}
 
Author:
Serves:: 6-8 mini cakes
Ingredients:
Crust:
  • 200g graham crackers, crushed
  • 80g butter, melted
  • ½ teaspoon vanilla extract
Lemon curd:
  • 5 egg yolks
  • 110g butter, cubed
  • 210g white sugar
  • 90ml lemon juice
  • Zest from 2 lemons
  • 1 pinch salt
Chocolate mousse:
  • 150ml heavy cream
  • 200g dark chocolate, chopped
  • 3g gelatin + 15ml cold water
  • 300ml heavy cream, whipped
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 1 pinch salt
Swiss meringue:
  • 4 egg whites
  • 200g white sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
Directions:
Crust:
  1. Start by preparing 6-8 small cake rings. Place them on a board or baking tray lined with parchment paper and line them with acetate sheets.
  2. Mix the graham crackers, butter and vanilla in a bowl. Spoon 1-2 tablespoons of this mixture into each cake ring and press well with your fingertips. Place aside.
Lemon curd:
  1. Combine all the ingredients in a heatproof bowl. Place over a hot water bath.
  2. Cook the curd for about 20 minutes until it reaches 85C and it's thick and creamy.
  3. Remove from heat and pass it through a fine sieve. Cover with plastic wrap on its surface and allow to cool down overnight in the fridge.
Chocolate mousse:
  1. Bloom the gelatin in cold water for 10 minute.
  2. Bring the cream to the boiling point over low heat - don't boil it, it just has to be hot.
  3. Remove from heat and stir in the chocolate. Mix until melted and smooth then stir in the gelatin.
  4. Allow the chocolate to cool down slightly then add the vanilla, rum and a pinch of salt.
  5. Fold in the whipped cream then spoon the mousse into your prepared cake rings, filling them with only a thin layer of mousse. Place in the freezer for 10 minutes then spoon a thin layer of lemon curd on top. Cover with the remaining chocolate mousse, splitting it equally between the cake rings.
  6. Place in the freezer for 2-3 hours until well set.
Swiss meringue:
  1. Combine the ingredients in a heatproof bowl and place over a hot water bath. Keep on heat for a few minutes, mixing constantly with a whisk until the mixture is hot and the sugar has dissolved - a thermometer should read around 65C.
  2. Remove from heat and begin mixing with an electric mixer until the bowl feels cold to the touch. It will take up to 7-8 minutes.
  3. Remove the cakes from the freezer and carefully unmold them.
  4. Cover each cake with whipped meringue then torch it with a blowtorch. - it is best to do this just before serving.

torched chocolate lemon cakesROMANIAN

De cand mi-am cumparat torta, viata e mai distractiva, pe cuvant! Parca gasesc mereu cate un motiv sa o folosesc, ba un creme brulee, ba o bezea caramelizata, ba imi vine cate o idee de a arde usor o placa de lemn pentru a folosi la fotografii… Ideea e ca o torta e buna la casa omului, mai ales cand vine vorba de deserturi!

Visez la un tort de genul asta de foarte mult timp, mi l-am imaginat cu mult inainte de a comanda torta online si primul lucru pe care l-am facut cand a ajuns a fost exact asta – un tortulet cu ciocolata si interior de lamaie, acoperit in bezea pufoasa, lucioasa, usor vanilata, caramelizata chiar inainte de servire. Priviti cat de simple si totusi cat de elegante sunt aceste torturi! Eu am ales sa fac varianta mini, dar puteti face si un tort mare fara probleme.

Ingrediente:

Crusta:

  • 200g biscuiti integrali, faramitati
  • 80g unt topit
  • ½ lingurita extract de vanilie

Curd de lamaie:

  • 5 galbenusuri
  • 110g unt, cuburi
  • 210g zahar
  • 90ml suc de lamaie
  • Coaja de la 2 lamai
  • 1 praf de sare

Mousse de ciocolata:

  • 150ml smantana pentru frisca
  • 200g ciocolata neagra, tocata
  • 3g gelatina+15ml apa rece
  • 300ml smantana pentru frisca, batuta
  • 1 lingurita extract de vanilie
  • 1 lingura rom
  • 1 praf de sare

Bezea elvetiana:

  • 4 albusuri
  • 200g zahar alb
  • 1 praf de sare
  • 1 lingurita extract de vanilie

Mod de preparare:

Crusta:

  1. Incepeti prin a pregati 6-8 inele mici de tort (7cm diametru). Puneti inelele pe o tava tapetata cu hartie de copt si tapetati-le cu foi de acetat.
  2. Combinati biscuitii, untul si vanilia intr-un bol. Puneti 1-2 linguri din amestec in fiecare inel de tort si presati amestecul bine.

Curd de lamaie:

  1. Combinati toate ingredientele intr-un bol rezistent la caldura. Puneti bolul pe baie de aburi si gatiti aproximativ 20 minute pana atinge 85C si amestecul incepe sa se ingroase.
  2. Luati de pe foc si treceti curdul printr-o sita fina pentru a inlatura coaja.
  3. Acoperiti curdul cu folie alimentara la suprafata si dati la rece cateva ore inainte de a-l folosi.

Mousse de ciocolata:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Incalziti 150ml smantana intr-un vas pe foc mic doar pana devine fierbinte, nu dati in clocot. Luati de pe foc si adaugati ciocolata. Amestecati pana obtineti o crema fina.
  3. Topiti gelatina si incorporati-o in crema de ciocolata. Adaugati vanilia si romul si lasati amestecul sa se raceasca la temperatura camerei.
  4. Incorporati smantana batuta apoi turnati 1-2 linguri de mousse peste crusta si dati la congelator 10 minute.
  5. Puneti deasupra un strat de curd de lamaie si acoperiti cu restul de mousse.
  6. Dati torturile la frigider cateva ore bune, preferabil peste noapte.

Bezea elvetiana:

  1. Combinati ingredientele intr-un bol termorezistent si puneti pe baie de aburi. Gatiti albusurile, amestecand continuu cu un tel, pana devin fierbinti si zaharul s-a topit complet.
  2. Luati de pe foc si mixati pana bolul se raceste complet si ati obtinut o bezea ferma si lucioasa.
  3. Acoperiti fiecare tort cu un strat generos de bezea, apoi caramelizati-o usor cu o torta de bucatarie.
  4. Sa aveti pofta!

torched chocolate lemon cakes

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  1. WOW, these look amazing! I never would”ve guessed that chocolate and lemon could be a good flavour combo- must try it out myself some day. I read your about page as well and it looks like you also changed your career from what you studied in university to baking! I can’t wait to graduate as well and start pursuing my baking dreams.

  2. Buna,Olguta,
    Comentez aici pt ca este primul lucru pe care l0am citit cand am intrat aici si am fost fff placut impresionata si,mai ales,bucuroasa ca impartasesti cu noi lucrurile bune pe care le-ai invatat.
    Acum,am si eu un ,,chin” de care nu am reusit sa scap 🙂 Este vorba de adaugarea de nuci pralinate intr-un mousse : in primele minute dupa adaugarea acestor bucatele de nuci pralinate in mousse,e ok , sunt crocante asa cum ar trebui.Insa,dupa ce tortul sta la frigider,caramelul dupa nuci se topeste,se pierde pur si simplu in mousse si nu mai are acelasi farmec.Poti sa ma sfatuiesti cum ar trebui facut ? Multumesc !!!