Lisbon Chocolate Cake

Lisbon chocolate cake is, without a doubt, one of the greatest chocolate creations ever to grace a dessert plate. While recipes may vary from a pastelaria in Portugal to a bakery elsewhere, its soul remains the same: a decadent journey that begins with a dense, fudgy brownie and culminates in a cloud of ethereal chocolate mousse. In this recipe, we will explore the step-by-step artistry behind this remarkable cake. But before we begin, remember this universal truth: no matter which variation you choose, it all starts with one non-negotiable ingredient: exceptional chocolate. The magic of this dessert lies in the perfect balance of textures—the firm, chewy base of the brownie, the rich layer of ganache, and the airy, melting mousse. Each element is essential, working in harmony to create a truly sublime experience. Let's get started!

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Lisbon chocolate cake is, without a doubt, one of the greatest chocolate creations ever...

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Brownie Batter

In a small bowl, sift together flour and baking powder; set aside. Melt the butter and chocolate over a water bath (or in a double boiler), stirring occasionally. Once just melted and smooth (do not overheat), remove from the flame and set aside. Meanwhile, beat the eggs and sugar together on medium-high speed until the mixture becomes pale and thick. Gradually pour the warm chocolate mixture into the egg mixture and fold gently. Mix the sifted powders until just combined. Pour the batter into a greased mold that has been lined with parchment paper, filling it only halfway.

Baking a Fudgy Brownie

Preheat a fan oven to 330ºF/165°C. Bake brownie for approximately 20 minutes (increase to 350ºF/180°C if using a conventional oven). The brownie cake is done when the edges are set and have pulled away from the pan slightly, but the center still appears soft and moist. A toothpick inserted into the center should come out with a few moist crumbs attached, not wet batter. Allow the cake to cool completely in the pan, then freeze it to firm up before assembling the final cake.

Chocolate Ganache

Place the chopped chocolate in a heatproof bowl, and gently melt over a bain-marie. Heat the heavy cream and milk in a saucepan until it just begins to simmer. Remove the chocolate from the heat source. Pour the hot cream mixture over the chocolate. Gently stir from the center outward until the mixture is smooth and glossy. Set aside to cool at room temperature.

Chocolate Mousse

Soak the gelatin in a bowl of cold water until softened, then drain. Whip the chilled heavy cream to soft peaks. Refrigerate until needed. Melt the chocolate gently, ensuring it does not exceed 122°F/50°C. Set aside.
Make the Crème Anglaise: In a saucepan, heat the milk, vanilla, and half of the sugar to 113-115°F/45-46°C. In a separate bowl, whisk the egg yolks with the remaining sugar. Gradually temper the yolks by slowly pouring in the warm milk while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a spatula, until it thickens and reaches 185°F/85°C. Do not boil. If it did, immediately blend custard with your immersion blender. Remove the custard from the heat and whisk in the drained gelatin until fully dissolved. Pour the hot custard through a sieve over the melted chocolate. Let it sit for one minute, then whisk slowly from the center outwards until the mixture is completely smooth and emulsified.
Allow the chocolate mixture to cool, stirring occasionally, until it reaches 95-104°F/35-40°C and has a thick, ribbon-like consistency.
With the whisk, fold one-third of the whipped cream into the chocolate base to loosen it. Gently fold in the remaining whipped cream until no white streaks remain.

Montage

Remove the frozen brownie from its molds and peel off the parchment paper. Place brownie inside a cake ring lined with an acetate collar or a strip of parchment paper to ensure clean un-molding later. Split ganache in two, and spread evenly over the brownie base. Carefully pour the chocolate mousse over the ganache layer, filling the cake ring to the top. Gently tap the mold on the counter to remove any air bubbles. Freeze the assembled cake for at least 4 hours, or until completely firm.

De-molding Lisbon Cake

For easy release, run a hair dryer around the outside of the chilled mold for a few seconds to slightly warm it. Transfer the cake to a serving plate or cake board. Refrigerate it for several hours to thaw gently.

Finish and Serve

Before serving, let the cake stand at room temperature for about 20 minutes for the best texture and flavor. Then, dust the top with unsweetened cocoa powder just before slicing. Enjoy!

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