Lemon and chocolate

Lemon and chocolate: a winning combination!
In this recipe, lemons are used in all their potential, from fresh, in aromatic paste, in liqueur and even candied fruit.
Chocolate suits us very well, without being intrusive.
The mousseline cream, despite the presence of a substantial dose of butter, if well done will have a softness and, paradoxically, a unique lightness. It is a simple dessert to make, it certainly needs attention and precision, but the original and fragrant result will satisfy any effort.

Time of realization: 70 minutes + coolings
Degree of difficulty (1 to 5): 3

Ingredients for 15-18 people

For the bisque:
280 g of whole eggs
75 g of yolks
180 g of granulated sugar
65 g of candied lemon peel
20 g of limoncello
180 g of egg whites at room temperature
65 g of granulated sugar
45 g of potato starch
45 g of weak flour
45 g of bitter cocoa

For the lemon pasta:
100 g of whole lemon
50 g of lemon zest
85 g of glucose
140 g of icing sugar
160 g of dark sugar

For the mousseline cream:
250 g of fresh whole milk
2 yolks
70 g of granulated sugar
20 g of corn starch
140 g of lemon paste (recipe above)
160 g of butter at room temperature

For the chocolate glaze:
120 g of granulated sugar
40 g of bitter cocoa
100 g of water
90 g of fresh cream
5 g of powdered gelatin
25 g of water

Procedure for making the lemon and chocolate cake

For the lemon pasta
Simply combine all the ingredients (remove the seeds from the whole lemon); blend well until it becomes a smooth paste. In this recipe you will need only 140 g, the rest can be kept for a long time in the refrigerator closed in a jar. It can be used to flavor creams, ice cream, coffee, or various bisquits.

For the bisque:
The dose of the bisque is about 1.000 g which is needed for 2 trays of 30 × 40 cm, but you will need only 2 squares of 22 cm, the waste will therefore be a lot, but I preferred to use 2 whole shapes without additions or recoveries cut and joined in collage, to give the final dessert a precision and elegance that would otherwise be compromised.
The leftovers could form the basis for another dessert or you can simply enjoy them plain or spread with a jam, coffee or milk.
So prepare a 22 cm picture with acetate sheets inside, all placed on a rigid support covered with baking paper.
Turn on the oven at 190 ° C. Line 2 x 30 × 40 cm trays with parchment paper.
Blend the candied lemon with the limoncello until you get a cream; heat the eggs and yolks with the first dose of sugar up to 40 ° C, then whip them together with the blended lemons for 8 minutes at high speed, then for another 10 minutes at medium speed. Meanwhile, whip the egg whites with the second dose of sugar.
With a spatula, gradually add the sifted powders to the whipped egg, and then the whipped egg whites.
Pour half the mixture into a pan leveling well with a spatula, bake immediately for 15 minutes; repeat with the second half of the mixture.
Let it cool and cup with the picture in 2 layers, leave one inside the picture with the acetate.

For the mousseline
With the first 4 ingredients make a classic custard, let it cool covered with cling film in contact: at the time of use it must be at room temperature.
Whip the butter until light and fluffy, add the lemon paste and finally the custard, gently. Pour this mousseline on the bisque inside the picture, level it well and place the second layer of bisque on this cream. Place in the freezer.

For the frosting
Bring the largest amount of water to a boil with the cream, gradually add it to the sifted sugar and cocoa, so as not to form lumps. Put on the fire and bring to 105 ° C. Let it cool down.
Put the second dose of water in the gelatin, turn immediately and well and after a couple of minutes put it in the icing, turn well to melt it completely, let it cool and pour it evenly over the cake.
Place everything in the freezer, but let it defrost in the refrigerator and serve this delicacy very cold.
The recipe was made by Robert Saluzzi.