Andalusia chocolate and lemon

Advertising

For his 11 years, Milo had ordered me a chocolate cake, lemon. Nothing gives me more pleasure than to respond to this kind of request.
After some research, my choice finally came to Andalusia from La Maison du Chocolat. Made with a chocolate macaroon biscuit, a truffle mouss

e, and a lemon cream, I had cracked as much on perfumes as on its appearance.
I also planned to make pretty chocolate decorations with a glossy glaze.

But all this was without counting on angina. On day d, I was not really at the top of my form.
Yet, I had to make this cake at all costs by crossing my fingers so as not to have any unpleasant surprises during the realization.
As for the decoration, I was going to do at the simplest.

The macaroon, the chocolate mousse and the cream of lemon are perfect. Separately, the tastes are very marked, between acidity on the one hand and bitterness on the other. The set harmonizes beautifully.
This is a very attractive cake that should charm more than one gourmand!

Andalusia chocolate and lemon:
(According to Robert Linxe)

Lemon Cream:

2 organic lemons
70 g sugar
40 g butter
2 egg yolks
1 egg
6 g of gelatin (3 sheets)

To be prepared the day before.

Soak the gelatine in a bowl of cold water.

In the Thermomix, put the zest of lemon finely grated.
Add juices, sugar, butter, and eggs.
Bake for about 5 minutes at 80 ° C.

To the pan, put the whole in a bain Marie and to cook while stirring until thickening.

Add the drained gelatin leaves. Mix.

Reserve in the cool.

Biscuit macaron:

130 g almond powder
130 g icing sugar
30 g of bitter cocoa powder
8 egg whites
100 g caster sugar

Preheat oven to 200 ° C.

Finely combine almond powder, icing sugar, and cocoa.

Fold the whites until firm, incorporating the sugar gradually.
Add the almond powder mixture in several portions, gently incorporating, using a spatula.

It will take 3 layers of biscuits.
Pour 2/3 of the preparation into a large Flexi pat and the remaining 1/3 into a small. (It is also possible to make on a parchment paper).

Bake for 15 minutes.

Let cool before unmolding and leave on a rack.

Chocolate cream:

250 g of dark chocolate (Guanaja 70%)
200 g whole cream
80 g butter

Chop the chocolate.

Bring 100 g of cream to a boil and then pour over the chocolate.
Leave 1 minute before mixing.

Allow to cool to room temperature.

Pour 250 g of ganache into a frying pan. Book the rest.
Add butter to pieces and whisk until lightly textured.

Whisk 100 g cream into whipped cream.
Incorporate it into the chocolate delicately, with the spatula.

Lemon Cream:

75 g of whole liquid cream

Remove the lemon cream from the fridge and beat until smooth.

Whip the cream and incorporate it gently into the spatula.

Mounting:

Garnish an aluminum frame (23x16) of (rhodoi).

Place in bottom 1/3 of biscuit.
Cover with chocolate cream then another 1/3 of biscuit.
Cover with the lemon cream then the last 1/3 of biscuit.

Beat the rest of the ganache and a small amount of butter and then cover the biscuit

Set aside for 2 hours.

Sprinkle the bitter cocoa cake.
Remove the frame and the (rhodoid).
If necessary, trim the edges to make a clean look.

This cake is kept cool for 3 days.
I advise you to take it out a little before you taste it so that it returns slightly to temperature. The texture of the chocolate cream and the flavors of the whole will be better.