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    Chocolate Cake Recipe

    Uploaded by

    Kevin Bay
    This recipe is for a Lisbon Chocolate Cake inspired by one the author had in Lisbon, Portugal. It is a dense chocolate cake layered with a chocolate ganache and topped with cocoa powder. The cake batter is made by melting butter and chocolate together and mixing in eggs and dry ingredients. It bakes for 18-20 minutes. The ganache is made by heating cream and pouring it over chopped chocolate to make a thick mousse-like topping. It is spread over the cooled cake which is then chilled and dusted with cocoa powder before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chocolate Cake Recipe

    Uploaded by

    Kevin Bay
    589 views2 pages
    This recipe is for a Lisbon Chocolate Cake inspired by one the author had in Lisbon, Portugal. It is a dense chocolate cake layered with a chocolate ganache and topped with cocoa powder. The cake batter is made by melting butter and chocolate together and mixing in eggs and dry ingredients. It bakes for 18-20 minutes. The ganache is made by heating cream and pouring it over chopped chocolate to make a thick mousse-like topping. It is spread over the cooled cake which is then chilled and dusted with cocoa powder before serving.

    Original Description:

    Recipe for Chocolate Cake

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    This recipe is for a Lisbon Chocolate Cake inspired by one the author had in Lisbon, Portugal. It is a dense chocolate cake layered with a chocolate ganache and topped with cocoa powder. The cake batter is made by melting butter and chocolate together and mixing in eggs and dry ingredients. It bakes for 18-20 minutes. The ganache is made by heating cream and pouring it over chopped chocolate to make a thick mousse-like topping. It is spread over the cooled cake which is then chilled and dusted with cocoa powder before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    589 views2 pages

    Chocolate Cake Recipe

    Uploaded by

    Kevin Bay
    This recipe is for a Lisbon Chocolate Cake inspired by one the author had in Lisbon, Portugal. It is a dense chocolate cake layered with a chocolate ganache and topped with cocoa powder. The cake batter is made by melting butter and chocolate together and mixing in eggs and dry ingredients. It bakes for 18-20 minutes. The ganache is made by heating cream and pouring it over chopped chocolate to make a thick mousse-like topping. It is spread over the cooled cake which is then chilled and dusted with cocoa powder before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Lisbon Chocolate Cake Recipe - NYT Cooking https://cooking.nytimes.com/recipes/1020555-lisbon-chocolate-cak...

    Lisbon Chocolate Cake


    By Dorie Greenspan

    Y I E L D One 9-inch cake (about 10 servings)

    TIME About 1 hour, plus cooling

    On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28
    tram. After “the incident,” I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle
    our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was
    intense, but not overwhelming; truly chocolate, but somehow each layer’s chocolateness was different. I
    returned home and made this cake, my version of the cake that cured my pickpocket blues. It’s a dense-but-
    not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial
    dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.

    INGREDIENTS PREPARATION

    FOR THE CAKE: Step 1


    Make the cake: Center a rack in the oven, and heat oven to
    ½ cup/115 grams unsalted 325 degrees. Butter a 9-inch cake pan, line with parchment
    butter (1 stick), cut into paper and butter the paper.
    chunks, plus more for
    greasing the pan Step 2
    ⅓ cup/30 grams unsweetened Sift together the cocoa powder, cornstarch, baking powder
    cocoa powder and salt in a medium bowl. Whisk to blend.
    1 ½ tablespoons cornstarch
    Step 3
    ¼ teaspoon baking powder
    Put the 1/2 cup butter in a large heatproof bowl set over a
    ¼ teaspoon fine sea salt
    saucepan of simmering water. Scatter the semisweet or
    5 ounces/140 grams bittersweet chocolate on top, and heat, stirring often, until the
    semisweet or bittersweet mixture is smooth and glossy. Remove the bowl from the pan,
    chocolate, coarsely chopped and stir in the sugar. One by one, energetically stir in the
    ½ cup/100 grams granulated eggs, beating for 1 minute after the last egg is added. The
    sugar mixture will look like pudding. Stir in the dry ingredients.
    Scrape the mixture into the cake pan, and give the pan a
    3 large eggs, chilled couple of good raps against the counter to settle the batter.

    FOR THE GANACHE: Step 4


    Bake for 18 to 20 minutes, or until a tester inserted into the
    1 ¾ cups/420 milliliters heavy
    center comes out clean (or with only a tiny streak of
    cream
    chocolate). Transfer to a rack, cool for 5 minutes, then

    1 of 2 11/13/19, 11:18 AM
    Lisbon Chocolate Cake Recipe - NYT Cooking https://cooking.nytimes.com/recipes/1020555-lisbon-chocolate-cak...

    6 ounces/170 grams unmold the cake. Peel off the paper, invert the cake and cool
    semisweet or bittersweet to room temperature. Wash and dry the cake pan.
    chocolate, finely chopped
    Step 5
    FOR THE TOPPING: Make the ganache: Pour 1 1/4 cups cream into a small
    saucepan; refrigerate the rest. Scald the cream over medium
    3 tablespoons unsweetened heat, turn off the heat and stir in the semisweet or bittersweet
    cocoa powder chocolate until fully incorporated. Transfer to a heatproof
    bowl. Refrigerate the ganache for 10 minutes, whisk it, then
    refrigerate again for 10 minutes. Repeat chilling and whisking
    steps until the ganache is thick enough to make tracks when
    you stir, 50 to 60 minutes.

    Step 6
    Cut two 3-by-16-inch pieces of parchment or foil, and
    crisscross them in the cake pan. Carefully return the cake to
    the pan. (The mousse layer is too soft to stand on its own until
    it's chilled. It needs the support of the pan sides.)

    Step 7
    Whip the remaining 1/2 cup cream until it holds medium
    peaks.

    Step 8
    Using a whisk, gently beat the ganache until it’s soft and
    spreadable. With a spatula, fold in the whipped cream.
    Spread over the cake, and refrigerate for 2 hours (or cover
    and keep for up to 2 days). The cake is best served cool or at
    room temperature, so take it out of the fridge about 20
    minutes before serving.

    Step 9
    To finish, put the cocoa powder in a fine-mesh strainer, and
    shake it over the top of the cake. Run a table knife along the
    sides of the pan. Using the parchment or foil handles,
    carefully lift the cake out of the pan and onto a serving plate.
    Discard the strips. Cut the cake using a long knife that has
    been run under hot water and wiped dry between each cut.

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

    2 of 2 11/13/19, 11:18 AM

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