{Riviera Cake} - Chocolate Lemon Cake
Serves:: 8-10 servings
Flourless chocolate cake:
  • 120g dark chocolate, chopped (70%cocoa content)
  • 85g butter, softened
  • 110g sugar, divided
  • 10g Dutch processed cocoa powder
  • 2 egg yolks
  • 1 whole egg
  • 6 egg whites
  • 1 pinch salt
Lemon cream:
  • 110g sugar
  • Zest and juice from 2 medium-size lemons
  • 2 whole eggs
  • 150g butter, softened
Chocolate mousse:
  • 4 egg yolks
  • 70g sugar
  • 35ml water
  • 3g gelatin + 20ml cold water
  • 250g dark chocolate, melted (60% cocoa content)
  • 300ml heavy cream, whipped
  • 1 teaspoon vanilla extract
Lemon infused ganache:
  • 100g dark chocolate, chopped (60% cocoa content)
  • 100ml heavy cream
  • Zest from 1 lemon
  • 30g butter
Flourless chocolate cake:
  1. Preheat your oven to 350F and line 2 round cake pans (22cm) with baking paper.
  2. Mix the butter with half of the sugar and cocoa powder for a few minutes until creamy.
  3. Stir in the ehh yolks, one by one, then add the whole egg and mix well.
  4. Stir in the melted and cooled chocolate and place aside.
  5. Whip the egg whites with a pinch of salt until stiff. Gradually stir in the remaining sugar and continue whipping until stiff and glossy.
  6. Fold the meringue into the chocolate mixture then pour the batter into the 2 prepared pans.
  7. Bake for 20-25 minutes until set and well risen.
  8. Remove from the oven and let them cool completely.
Lemon cream:
  1. Combine the sugar with lemon zest and rub them together until fragrant.
  2. Add the eggs and lemon juice and mix well then place the bowl over a hot water bath and continue cooking until the cream begins to thicken. (about 10 minutes, possibly more - mix all the time while cooking).
  3. Remove the bowl from heat and allow the cream to cool for 10 minutes.
  4. Strain the cream in the bowl of your mixer and turn the mixer on.
  5. Start adding the softened butter to the warm curd, mixing all the time until you run out of butter.
  6. Turn the mixer on high and whip for 2 minutes then place the cream in the fridge to set.
Chocolate mousse:
  1. Bloom the gelatin in cold water.
  2. Mix the water and sugar in a saucepan and cook over low heat until the sugar is dissolved and the syrup begins to thicken.
  3. Mix the egg yolks until creamy then gradually add the sugar syrup, mixing all the time until the egg yolks are double in volume and thick.
  4. Stir in the melted gelatin and vanilla extract then fold in the chocolate.
  5. Allow the mixture to cool slightly then fold in the whipped cream.
Lemon infused ganache:
  1. Heat the cream in a saucepan and stir in the lemon zest.
  2. Remove from heat and let it infuse for 10 minutes.
  3. Strain through a fine sieve then bring the cream back to the boiling point.
  4. Add the chocolate into the heated cream and mix until melted.
  5. Stir in the butter and mix well.
To assemble the cake:
  1. Place one layer of flourless chocolate cake in a cake ring.
  2. Top with ⅓ of the chocolate mousse and place in the freezer for 15 minutes.
  3. Spoon the lemon cream over the mousse and cover with the 2nd flourless chocolate sponge.
  4. Spoon the remaining chocolate mousse over the sponge and place back in the freezer.
  5. Top the mousse with lemon infused ganache and refrigerate the cake over night.
To decorate the cake I used 100g melted dark chocolate.
Recipe by Pastry Workshop at https://pastry-workshop.com/riviera-cake-chocolate-lemon-cake/