Lisbon Chocolate Cake
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.
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.
- 1/4 teaspoon baking powder
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 cup/115 grams unsalted butter (1 stick) cut into chunks, plus more for greasing the pan
- 1/3 cup/30 grams unsweetened cocoa powder
- 5 ounces/140 grams dark chocolate coarsely chopped
- 1/2 cup/100 grams granulated sugar
- 3 large eggs chilled
- 1 3/4 cups/420 milliliters heavy cream
- 6 ounces/170 grams semisweet or bittersweet chocolat finely chopped
- Carbohydrate 11.1223458356995 g
- Cholesterol 0.81666666500978 mg
- Fat 1.28722916677712 g
- Fiber 2.73075006125254 g
- Protein 2.27164166597996 g
- Saturated Fat 0.763067083385594 g
- Serving Size 1 1 recipe (36g)
- Sodium 605.040624957464 mg
- Sugar 8.391595774447 g
- Trans Fat 0.0591750000027967 g
- Calories 49 calories
Step-by-step
- Center a rack in the oven, and heat oven to 325 degrees.
- Butter a 9-inch cake pan, line with parchment paper and butter the paper.
- Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
- Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter dark chocolate on top, and heat, stirring often, until the mixture is smooth and glossy.
- Remove the bowl from the pan, and stir in the sugar.
- One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding.
- Stir in the dry ingredients.
- Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
- Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate).
- Transfer to a rack, cool for 5 minutes, then unmold the cake.
- Peel off the paper, invert the cake and cool to room temperature.
- Wash and dry the cake pan.
- Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest.
- Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet 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.
- 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.
- Whip the remaining 1/2 cup cream until it holds medium peaks.
- 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.
- 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.
My Lisbon Chocolate Cake Adventure: A Recipe for Remembering
The cobblestone streets of Lisbon, the aroma of freshly brewed coffee hanging in the air, the vibrant sounds of the city – these are the images that flood my mind when I think about our trip. But one memory stands out, bittersweet and undeniably delicious: the day I lost my credit cards and found the most incredible chocolate cake.
It all began on the iconic No. 28 tram, a whimsical journey through Lisbon's hills. As we rattled along, taking in the breathtaking views, a skilled thief relieved me of my credit cards. The initial panic was intense. The vacation, seemingly ruined, hung in the balance. But Michael, ever the pragmatist (and perhaps secretly excited by the prospect of a culinary adventure), insisted we continue with our planned food tour. And it was the best decision. We tasted our way through Lisbon, from pastéis de nata to fresh seafood, each bite a small victory against the disappointment of the morning. Our "must-taste" list wasn't just a list anymore; it was a mission, a testament to our resilience.
On our final day, as if to celebrate our triumphant exploration of the city, we stumbled upon a small chocolate shop, Landeau Chocolate, tucked away in a charming alleyway. There, amongst the beautifully crafted confections, was a chocolate cake that defied description. It was rich, decadent, and yet incredibly light, a symphony of chocolate notes that danced on the tongue. Each layer offered a unique chocolate experience, a testament to the skill of the chocolatier. This wasn't just dessert; it was an experience, a masterpiece that soothed my still-lingering anxieties.
Upon returning home, the memory of that cake lingered. I knew I had to recreate it, not as an exact replica but as my own interpretation, a tribute to the cake that rescued my vacation from the brink of disaster. This Lisbon Chocolate Cake is my attempt to capture the essence of that unforgettable experience, the perfect blend of intense chocolate flavor with an airy, delicate texture that prevents it from feeling heavy or overly rich. It's a cake that evokes the warmth of the Portuguese sun, the charm of Lisbon's hidden corners, and the unexpected joy of finding something truly special when you least expect it. The subtle sweetness complements the rich chocolate flavor, and the whipped chocolate ganache adds a delightful lightness that elevates the cake to new heights.
Making this cake is an act of remembrance, a way to relive the beautiful chaos of our Lisbon adventure, even as I sit here, miles away from the bustling streets and charming cafes. Each bite is a moment of reflection, a reminder that even amidst setbacks, unexpected joys and beautiful memories are always waiting to be discovered.
So, if you’re looking for a cake that is as memorable as it is delicious, look no further. This recipe isn't just about the ingredients; it’s about the story it tells, the journey it represents, and the unexpected sweetness of overcoming life's unexpected challenges. And who knows, maybe this cake will inspire your own unforgettable adventure.
This cake isn't merely a dessert; it's a culinary passport, a taste of Lisbon's captivating spirit and a reminder that sometimes, the best stories unfold when things don't go as planned.
So, gather your ingredients, preheat your oven, and let the rich aroma of chocolate transport you to the sun-drenched streets of Lisbon. Let this cake be a symbol of your own resilience, a testament to the fact that even amidst life's unexpected detours, there is always something sweet waiting just around the corner. Enjoy the journey!
