Ingredients
Flourless Cake
30 g / 1.06 oz Sugar, granulated
4 g / .14 oz Cocoa Powder
62 g / 2.2 oz Butter
35 g / 1.23 oz Egg yolk
25 g / .88 oz Egg
75 g / 2.65 oz Maracaibo 65%
110 g / 3.9 oz Egg white
42 g / 1.48 oz Sugar, granulated
Chocolate Mousse
35 g / 1.23 oz Sugar, granulated
12 g / .42 oz Water
30 g / 1.06 oz Egg yolk
25 g / .88 oz Egg
3 g / .11 oz Sheet Gelatin
90 g / 3.2 oz Maracaibo 65%
3 g / .11 oz Lemon peel
150 g / 5.3 oz Cream 35%, whipped
Lemon Cream
45 g / 1.6 oz Egg
50 g / 1.7 oz Sugar, granulated
40 g / 1.4 oz Lemon juice
4 g / .2 oz Sheet Gelatin
67 g / 2.4 oz Butter
Preparation
Flourless Cake
Mix sugar with Cocoa Powder and butter and beat it foamy. Slowly add egg and egg yolk and continue to beat. Warm Maracaibo 65% to 86°F/30°C and fold into the mixture. Whip egg white and sugar to snow. Fold the snow into the egg mixture and fill up in rings. Bake at 338°F/170°C for approximately 35 minutes.
Chocolate Mousse
Cook sugar and water to 257°F/125°C. Whip egg and egg yolk together. Slowly add the cooked sugar to the eggs. Melt Sheet Gelatin and add it to the egg mixture. Warm Maracaibo 65% at approximately 113°F/45°C. Add the lemon peel. Fold whipped cream slowly under the mixture.
Lemon Cream
Cook eggs, sugar and lemon zest in water bath for approximately 83°C/181°F. Add melted Sheet Gelatin and stir until cold. When mixture reaches the temperature of 45°C/113°F add butter and continue stirring. Fill up lemon cream in the plexiglas molds with 5 cm/2 inches and let it freeze.
Setting
Lay out rings with flourless chocolate cake. Fill with chocolate mousse, and then put frozen lemon on top. Put the second chocolate cake on the top and fill up with mousse and smooth down. Freeze the lemon chocolate mousse cake. Spray with couverture. (2 parts of tempered Maracaibo 65% and 1 part of melted Cocoa Butter).
Decoration
Put the Flourless Lemon Chocolate Cake on a plate. Fix the chocolate decoration at the back. Lean the disk on its side. Dust a little bit of gold leave powder over it. Decorate with fresh fruit sauce.
Specialty Ingredients
#31118 FELCHLIN-Swiss MARACAIBO RONDO 65%
#31300 FELCHLIN-Swiss COCOA BUTTER
#31301 FELCHLIN-Swiss COCOA POWDER
#6736-655 HERO-Swiss LEMON PEEL
#90070 Sheet Gelatin
