Lemon Chocolate Cake
Makes: 1 Frame 60 cm x 40 cm x 4,5cm
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Inspired by Chef Thierry Bamas, Cacao Barry Ambassador.
Inspired by Chef Thierry Bamas, Cacao Barry Ambassador.
Containing: 7 Components

Chocolate Cake

Ingredients: Chocolate Cake

Preparation: Chocolate Cake

  1. Whip the egg whites and sugar.
  2. Melt the chocolate and butter at 45°C.
  3. Add the yolks and confectioner sugar to the chocolate/butter mixture.
  4. Fold in the sifted flour and almond flour.
  5. Add the meringue.
  6. Spread onto a sheet pan.
  7. Bake at 190°C for 20 minutes.

View tools

  • Microwave
  • Bowl (s)
  • Sheet pan
  • Sifter
  • Stand Mixer
  • Oven
  • Spatula

Lemon Marmelade

Ingredients: Lemon Marmelade

  • 400 g
    Fresh lemon
  • 75 g
    Frozen lemon puree
  • 175 g
  • 6 g
    pectin NH

Preparation: Lemon Marmelade

  1. Poke holes into lemons and leave in water for 24 hours while changing the water twice.
  2. Cook the lemons into water until they have soften.
  3. Drain and finely chop.
  4. Cook all together till desire consistency.
  5. Mix well with an hand blender and pass the marmelade through a sifter.

View tools

  • Whisk
  • Hand blender
  • Sifter
  • Cooking pot

Buckwheat Crumble

Ingredients: Buckwheat Crumble

  • 160 g
  • 200 g
    demerara sugar
  • 200 g
    Buckwheat flour
  • 3 g
    Maldon salt

Preparation: Buckwheat Crumble

  1. In the mixer, with the paddle attachment, mix the cold butter with the dry ingredients.
  2. Place on a sheet pan.
  3. Bake at 160°C for 25 minutes.

View tools

  • Silpat
  • Sheet pan
  • Stand Mixer
  • Oven

Tuile Mix

Ingredients: Tuile Mix

  • 37 g
    whole eggs
  • 52 g
  • 26 g
    egg whites
  • 20 g
    All purpose flour

Preparation: Tuile Mix

  1. Mix all the ingredients together.
  2. Store in the refrigerator before using.

View tools

  • Hand blender
  • Bowl (s)

Seeds and Nuts Crisp

Ingredients: Seeds and Nuts Crisp

  • 50 g
    sunflower seeds
  • 75 g
    pine nuts
  • 40 g
    pumpkin seeds
  • 40 g
    Tuile mix

Preparation: Seeds and Nuts Crisp

  1. Roast the seeds and pine nuts.
  2. Once cooled, incorporate into the tuile mix.
  3. Spread and bake at 180°C for 14 minutes.

View tools

  • Silpat
  • Bowl (s)
  • Sheet pan
  • Oven
  • Spatula


Ingredients: Assembly

Preparation: Assembly

  1. Put a layer of chocolate cake in the frame.
  2. Spread 110 gr of lemon marmelade.
  3. Spread 120 gr of creamy ganache.
  4. Repeat the above steps.
  5. Freeze.
  6. Once frozen, cut desire sizes. It is important to have a frozen cake in order to achieve a clean cut.
  7. Finish the cakes by dipping them in a mixture of chocolate and oil.
  8. Coat the crumble with crystallized Cacao Barry Inaya 65% Dark Chocolate.
  9. Place the crumble on top of the cake.
  10. Cut candied lemon into a diamond shape and place on the crumble.
  11. Add a triangle of seeds and nuts crisp on the side.

View tools

  • Knife
  • Freezer
  • Spatula

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