Lemon Chocolate Cake

Lemon Chocolate Cake
Difficult
Makes: 1 Frame 60 cm x 40 cm x 4,5cm
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Inspired by Chef Thierry Bamas, Cacao Barry Ambassador.
Inspired by Chef Thierry Bamas, Cacao Barry Ambassador.
Containing: 7 Components
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Featured Ingredients

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Chocolate Cake

Ingredients

Preparation

  1. Whip the egg whites and sugar.
  2. Melt the chocolate and butter at 45°C.
  3. Add the yolks and confectioner sugar to the chocolate/butter mixture.
  4. Fold in the sifted flour and almond flour.
  5. Add the meringue.
  6. Spread onto a sheet pan.
  7. Bake at 190°C for 20 minutes.

Tools

  • Microwave
  • Bowl (s)
  • Sheet pan
  • Sifter
  • Stand Mixer
  • Oven
  • Espatula

Lemon Marmelade

Ingredients

  • 14.1 oz
    Fresh lemon
  • 2.6 oz
    Frozen lemon puree
  • 6.2 oz
    sugar
  • 0.2 oz
    pectin NH

Preparation

  1. Poke holes into lemons and leave in water for 24 hours while changing the water twice.
  2. Cook the lemons into water until they have soften.
  3. Drain and finely chop.
  4. Cook all together till desire consistency.
  5. Mix well with an hand blender and pass the marmelade through a sifter.

Tools

  • Whisk
  • Hand blender
  • Sifter
  • Cooking pot

Buckwheat Crumble

Ingredients

  • 5.6 oz
    Butter
  • 7.1 oz
    demerara sugar
  • 7.1 oz
    Buckwheat flour
  • 0.1 oz
    Maldon salt

Preparation

  1. In the mixer, with the paddle attachment, mix the cold butter with the dry ingredients.
  2. Place on a sheet pan.
  3. Bake at 160°C for 25 minutes.

Tools

  • Silpat
  • Sheet pan
  • Stand Mixer
  • Oven

Tuile Mix

Ingredients

  • 1.3 oz
    whole eggs
  • 1.8 oz
    sugar
  • 0.9 oz
    egg whites
  • 0.7 oz
    All purpose flour

Preparation

  1. Mix all the ingredients together.
  2. Store in the refrigerator before using.

Tools

  • Hand blender
  • Bowl (s)

Seeds and Nuts Crisp

Ingredients

  • 1.8 oz
    sunflower seeds
  • 2.6 oz
    pine nuts
  • 1.4 oz
    pumpkin seeds
  • 1.4 oz
    Tuile mix

Preparation

  1. Roast the seeds and pine nuts.
  2. Once cooled, incorporate into the tuile mix.
  3. Spread and bake at 180°C for 14 minutes.

Tools

  • Silpat
  • Bowl (s)
  • Sheet pan
  • Oven
  • Espatula

Assembly

Ingredients

Preparation

  1. Put a layer of chocolate cake in the frame.
  2. Spread 110 gr of lemon marmelade.
  3. Spread 120 gr of creamy ganache.
  4. Repeat the above steps.
  5. Freeze.
  6. Once frozen, cut desire sizes. It is important to have a frozen cake in order to achieve a clean cut.
  7. Finish the cakes by dipping them in a mixture of chocolate and oil.
  8. Coat the crumble with crystallized Cacao Barry Inaya 65% Dark Chocolate.
  9. Place the crumble on top of the cake.
  10. Cut candied lemon into a diamond shape and place on the crumble.
  11. Add a triangle of seeds and nuts crisp on the side.

Tools

  • Knife
  • Freezer
  • Espatula

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