Chocolate Lemon Cake

Ingredients

For the cake layers:

6 egg whites

100 g almonds

100 g powdered sugar

25 g cocoa powder

For the lemon curd:

2 lemons

70 g sugar

40 g butter

2 egg yolks

1 egg

6 g gelatin

100 g 35% heavy cream

For the chocolate curd:

150 g dark chocolate

150 g 35% heavy cream

100 g whipped cream

For the cake layers: Mix the almonds, sugar, and cocoa powder and sift. Beat the egg whites until stiff peaks form. Gradually add a small amount of sugar (a spoon at a time). Gently fold the egg whites into the dry ingredients until combined.

 Divide the resulting weight into 3 (cake layers). Wrap a baking pan with parchment paper and grease it. Now spread 1/3 of the dough evenly over the pan.

Bake at 190°C for 15-17 minutes, or until a skewer comes out clean. Remove from the oven and cool in the pan for 10 minutes. Remove from the pan and cool on a wire rack. Bake 2 more cake layers in the same manner.

Lemon Curd: Grate the zest of the lemons and squeeze out the juice. Pour the lemon juice, zest, sugar, butter, egg yolks, and egg into a bowl. Pour the gelatin over the water.

Place the bowl over a saucepan of simmering water (the bowl should not touch the boiling water). Stir the ingredients in the bowl gently with a whisk until the mixture thickens.

Pour in the soaked gelatin. Stir until the gelatin dissolves. Cool, cover with plastic wrap (touching the custard with the foil), and refrigerate.

The next day (or immediately before assembling the cake), remove the custard from the refrigerator, lightly beat it with a mixer, and carefully fold it into the whipped cream.

Chocolate custard: chop the chocolate and place it in a saucepan. Bring the cream to a boil (100 g) and pour it over the chocolate. Wait 30 seconds and then stir. The mixture should be smooth.

If it is not, you can warm it slightly in a double boiler.

Refrigerate until the mixture thickens. Subtract 200 g from the finished mixture and add the whipped cream (ganache).

Assembly: Line the sides of the pan with plastic wrap. Place the first almond cake layer on top, spread the entire chocolate mixture, cover with the second cake layer, spread the lemon curd, and cover with the third cake layer. Refrigerate for 1 hour.

 Spread the ganache we set aside on the cake. Refrigerate for a few hours or overnight.

Enjoy!