Lisbon Chocolate Cake, also known as Landeau Cake, is a typical dessert, as the name suggests, from the Portuguese capital. It consists of a marquise made with eggs, sugar, butter, dark chocolate, salt, cornstarch, and bitter cocoa, topped with a chocolate and cream mousse. After resting, the whole cake is finally garnished with a generous dusting of bitter cocoa powder. Although similar in appearance to a classic cheesecake, it differs in its soft base and creamy, melt-in-your-mouth texture.
Once ready, this irresistible dessert is ideal to serve as a dessert at a dinner with important guests, or to celebrate a birthday or a special occasion.
Fun fact: The recipe was created by Portuguese designer Isabel Landeau, owner of Cafetaria Landeau Chocolate in Lisbon. Her creation was called the "world's best chocolate cake" by the New York Times.
Ingredients
How to Prepare Lisbon Chocolate Cake
To make the Lisbon cake, start by coarsely chopping the dark chocolate, then place it in a glass or ceramic bowl along with the butter. Melt them in the microwave or in a double boiler, then let them cool. Meanwhile, crack the eggs into a large bowl, add the sugar, and begin beating everything together with a hand whisk.
To make the Lisbon cake, start by coarsely chopping the dark chocolate, then place it in a glass or ceramic bowl along with the butter. Melt them in the microwave or in a double boiler, then let them cool. Meanwhile, crack the eggs into a large bowl, add the sugar, and begin beating everything together with a hand whisk.
As soon as the eggs are slightly foamed and well mixed with the sugar, add the melted dark chocolate and butter mixture and mix everything until you get a smooth mixture.
As soon as the eggs are slightly foamed and well mixed with the sugar, add the melted dark chocolate and butter mixture and mix everything until you get a smooth mixture.
Sift the cornstarch, bitter cocoa and baking powder into the bowl, mix everything well and finish with a generous pinch of salt: this ingredient is essential to obtain a marquise with a perfectly balanced flavor.
Sift the cornstarch, bitter cocoa and baking powder into the bowl, mix everything well and finish with a generous pinch of salt: this ingredient is essential to obtain a marquise with a perfectly balanced flavor.
Pour the mixture into a 22 cm diameter cake tin that has already been buttered and floured. Bake in a preheated oven at 180°C (350°F) for about 30 minutes; once cooked, check with a toothpick; it should come out clean. Once done, remove the marquise from the oven and let it cool completely.
Pour the mixture into a 22 cm diameter cake tin that has already been buttered and floured. Bake in a preheated oven at 180°C (350°F) for about 30 minutes; once cooked, check with a toothpick; it should come out clean. Once done, remove the marquise from the oven and let it cool completely.
Make the mousse: Heat half the cream until it almost boils. Finely chop the dark chocolate, place it in a bowl, add the hot cream, and stir until smooth. For a more intense flavor, we suggest adding a generous pinch of salt to the mousse as well.
Make the mousse: Heat half the cream until it almost boils. Finely chop the dark chocolate, place it in a bowl, add the hot cream, and stir until smooth. For a more intense flavor, we suggest adding a generous pinch of salt to the mousse as well.
Whip the remaining cream with the icing sugar, then fold it into the warm chocolate a little at a time, mixing with delicate movements from bottom to top.
Whip the remaining cream with the icing sugar, then fold it into the warm chocolate a little at a time, mixing with delicate movements from bottom to top.
Once the mousse is ready, assemble the cake: unmold the marquise and place it inside a mold lined with parchment paper. Spread the mousse on top and level it well with a spatula to create a uniform layer.
Once the mousse is ready, assemble the cake: unmold the marquise and place it inside a mold lined with parchment paper. Spread the mousse on top and level it well with a spatula to create a uniform layer.
Refrigerate the cake for at least 3 hours, or better yet, overnight. Once chilled, unmold it, place it on a tray or serving plate, and dust it generously with unsweetened cocoa powder.
Refrigerate the cake for at least 3 hours, or better yet, overnight. Once chilled, unmold it, place it on a tray or serving plate, and dust it generously with unsweetened cocoa powder.
Enjoy!
Enjoy!
Storage Instructions
Lisbon chocolate cake can be stored in the refrigerator, under a glass cake bell, for 2-3 days at most.
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