Lisbon Cake, or rather Sofia Landeau’s cake, the inventor of this wonderful super chocolaty cake which also earned her an award as the best chocolate cake of the Portuguese capital. The cake is based on a simple chocolate cake and then covered with a chocolate mousse.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 6 slices
- Cooking methods: Oven
- Cuisine: Portuguese
Ingredients
- 1 egg
- 1/4 cup granulated sugar
- 1.5 tbsp unsweetened cocoa powder
- 2.7 oz 55% dark chocolate
- 1/4 cup butter
- 3 tbsp cornstarch
- 1 tsp baking powder
- 1 pinch fine salt
- 3/4 cup heavy cream
- 3.2 oz 55% dark chocolate
- 2.5 tbsp powdered sugar
- to taste unsweetened cocoa powder
- to taste powdered sugar
Tools
- 1 Hand Whisk
- 1 Springform Pan
- 1 Electric Beater
- 1 Cookie Cutter
Lisbon Cake Preparation
Coarsely chop the chocolate and melt it in a bain-marie with the butter.
Once completely melted, let it cool for a couple of minutes.
Meanwhile, work the sugar with the egg until creamy.
Then add the melted chocolate and mix until well combined.
Now add baking powder, unsweetened cocoa, and cornstarch. Add a pinch of salt and mix.
Butter and flour a springform pan and pour the mixture.
Bake in a preheated oven at 340°F for 15 minutes.
Once the base is cooked, let it cool at room temperature.
For the filling cream, divide the cream into two equal parts, half whip it with the powdered sugar and half heat it in a saucepan but do not boil.
Now melt the chocolate in a bain-marie.
When melted, mix it with the hot cream.
Once well mixed, let it cool for a couple of minutes, then add it to the whipped cream, mixing with a spatula. Stir from the bottom up so as not to deflate the cream.
When the mousse is ready, pour it onto the cake base and refrigerate for 6/8 hours.
Before serving your cake, dust with unsweetened cocoa powder and make stars with powdered sugar.
And voilà… now your Lisbon Cake is ready to be served.
Useful Tips
If you want a larger cake, about 9.5/10 inches in diameter, double the doses and bake the base for 25/30 minutes. Use a toothpick to check if it’s done.
You can use dark chocolate with the percentage you prefer. However, I recommend not exceeding 75%.
Before serving the cake, dust with unsweetened cocoa powder. If, like me, you prepare it for a special occasion such as Christmas or a birthday, in addition to cocoa, you can make decorations with powdered sugar.
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