Delicious Lisbon Chocolate Cake Recipe

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Lisbon is an award-winning, multicultural and friendly city in the southern part of Portugal, situated in the central and eastern part of the country. The city has beautiful and green nature surrounding it, in which it is located.

I love Lisbon, and I’m going to tell you why. Lisbon is a city that has changed dramatically over the last few decades. In the decade following the fall of Dali, it was an industrial metropolis, synonymous with Franco Béarn-Béarn’s stone-built buildings. The city’s buildings were famous for the abundance of massive statues of Dali and his friends and family, and with the help of UNESCO, the city’s monuments have since been preserved.

The Lisbon Chocolate Cake is an ode to chocolate and its origins. The cake comes from the city of Lisbon and is made in the shape of a long piece of dark chocolate. The cake is made with a milk base, milk chocolate, and plenty of melted dark chocolate. The cake itself is truly impressive looking!

Lisbon has a lot of wonderful restaurants. One of them, which also happens to be an excellent dessert, is known as the Chocolate Route. You can’t go wrong with a chocolate cake so it only makes sense that we make one at home. These chocolates are made with real ingredients and perfectly seasoned to make you feel like you have been transported to a traditional Portuguese restaurant.

How to make Lisbon Chocolate Cake

In this recipe, I’m going to share with you how to make a Lisbon Chocolate Cake. This cake has a classic flavor but it’s rather moist and satisfying. It’s a quick and easy cake for anyone to make and is perfect for a party or for a special occasion. You can also make this cake in advance and refrigerate it for up to 24 hours.

Ingredients

1 ½ tablespoons cornstarch
¼ teaspoon baking powder
Half cup grams butter (unsalted)
¼ teaspoon fine sea salt
3 ⅓ cup grams cocoa powder (unsweetened)
11 ounces semisweet or bittersweet chocolate (coarsely chopped)
½ cup sugar (granulated)
3 eggs (Large Size)
1 ¾ cups cream

Step By Step Instructions

Step 1

Place a rack in the middle of the oven and preheat it to 325 degrees. Prepare a 9-inch pan by buttering it, lining it with parchment paper, and buttering that paper as well.

Step 2

In a medium bowl, combine the cornstarch, baking powder, and cocoa powder. Blend the ingredients together.

Step 3

In a heatproof bowl, add 1/2 cup butter and set over a pan of simmering water. Stir the chocolate over the mixture often to ensure that it is smooth and glossy

Step 4

Add the sugar to the bowl after removing it from the pan. Add the eggs one by one, stirring energetically after each addition for one minute. You will see a pudding-like mixture. Mix in the dry ingredients. The mixture should be scrapped into the pan, and the pan should be mashed against the counter a couple of times to settle the batter.

Step 5

You should bake it for 18-20 minutes, or until a tester inserted in the center comes out clean. After 5 minutes, transfer the cake to a rack and unmold it. Invert the cake, peel off the paper, and cool to room temperature. Make sure your cake pan is clean and dry.

Step 6

One and one-quarter cups of cream should be placed in a small saucepan. All remaining food should be refrigerated. Stir the semisweet or bittersweet chocolate into the cream after it has been scalded over medium heat until fully incorporated. Then, transfer to a heatproof bowl.

Step 7

Then, whisk the ganache and then refrigerate it once again for 10 minutes. After chilling and whisking the ganache for 50 to 60 minutes, it should form tracks when stirred.

Step 8

Make two crisscross patterns in the cake pan with two pieces of parchment paper or foil that are 3 by 16 inches. Inspect the pan carefully before returning the cake.

Step 9

In a large bowl, whisk 1/2 cup of cream until medium peaks form.

Step 10

With a whisk, beat the ganache until it becomes soft and spreadable. Fold the whipped cream in with a spatula. Refrigerate for 2 hours after spreading over the cake. You can serve the cake at room temperature or cool, so remove it from the refrigerator about 20 minutes before serving.

Step 11

Finally, shake the cocoa powder over the cake with a fine-mesh strainer. Take a table knife and run it along the sides of the pan. Carefully remove the cake from the pan and place it on a serving plate with parchment paper or foil handles.

Step 12

Remove the strips and discard them. After rinsing the knife under warm water and wiping it dry between cuts, cut the cake into four equal portions.

Delicious Lisbon Chocolate Cake

The Lisbon Chocolate Cake is an ode to chocolate and its origins. The cake comes from the city of Lisbon and is made in the shape of a long piece of dark chocolate. The cake is made with a milk base, milk chocolate, and plenty of melted dark chocolate. The cake itself is truly impressive looking!

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Prep Time 30

Cook Time 1

Course Dessert

Cuisine American

Servings

Ingredients

1 ½ tablespoons cornstarch
¼ teaspoon baking powder
Half cup grams butter unsalted
¼ teaspoon fine sea salt
3 ⅓ cup grams cocoa powder unsweetened
11 ounces semisweet or bittersweet chocolate coarsely chopped
½ cup sugar granulated
3 eggs Large Size
1 ¾ cups cream

Instructions

Place a rack in the middle of the oven and preheat it to 325 degrees. Prepare a 9-inch pan by buttering it, lining it with parchment paper, and buttering that paper as well.
In a medium bowl, combine the cornstarch, baking powder, and cocoa powder. Blend the ingredients together.
In a heatproof bowl, add 1/2 cup butter and set over a pan of simmering water. Stir the chocolate over the mixture often to ensure that it is smooth and glossy
Add the sugar to the bowl after removing it from the pan. Add the eggs one by one, stirring energetically after each addition for one minute. You will see a pudding-like mixture. Mix in the dry ingredients. The mixture should be scrapped into the pan, and the pan should be mashed against the counter a couple of times to settle the batter.
You should bake it for 18-20 minutes, or until a tester inserted in the center comes out clean. After 5 minutes, transfer the cake to a rack and unmold it. Invert the cake, peel off the paper, and cool to room temperature. Make sure your cake pan is clean and dry.
One and one-quarter cups of cream should be placed in a small saucepan. All remaining food should be refrigerated. Stir the semisweet or bittersweet chocolate into the cream after it has been scalded over medium heat until fully incorporated. Then, transfer to a heatproof bowl.
Then, whisk the ganache and then refrigerate it once again for 10 minutes. After chilling and whisking the ganache for 50 to 60 minutes, it should form tracks when stirred.
Make two crisscross patterns in the cake pan with two pieces of parchment paper or foil that are 3 by 16 inches. Inspect the pan carefully before returning the cake.
In a large bowl, whisk 1/2 cup of cream until medium peaks form.
With a whisk, beat the ganache until it becomes soft and spreadable. Fold the whipped cream in with a spatula. Refrigerate for 2 hours after spreading over the cake. You can serve the cake at room temperature or cool, so remove it from the refrigerator about 20 minutes before serving.
Finally, shake the cocoa powder over the cake with a fine-mesh strainer. Take a table knife and run it along the sides of the pan. Carefully remove the cake from the pan and place it on a serving plate with parchment paper or foil handles.
Remove the strips and discard them. After rinsing the knife under warm water and wiping it dry between cuts, cut the cake into four equal portions.