This is one of the many recipe that I really like from Piere Hermé books. The cake has ultra smooth lemon cream which the recipe is very similar to lemon curd, and chocolate moose. Combine the two together is what making this cake DIVINE! Of course only if you like chocolate, I know many people that don't like chocolate. Though I don't consider my self as an chocaholic, I can eat chocolate, and never turn down a piece of chocolate that someone will over me.
This is my submission to Zorra for her event "Lemon Day". Such an appropriate event to celebrate spring season. For more detail on how to submit your entry, please visit Zorra's web site. You still have time because the due date is on the 2nd of April, you might still be able to pull out something quick and delicious, lemon souffle or lemon tart for example. They are pretty quick and easy to make. So why not making it right now and sent to Zorra?
This flourless chocolate cake came out dry and flat as the book describe. But, tasted pretty wellso, I was not really worry about it. The lemon cream for this cake was pretty delicious on its own (I mean, with slice of bread), I also omitted the use of butter, though the end result was not as silky, taste wise was perfect. The chocolate mousse was also pretty delightful, as I always like any kind of mouses. Though I didn't use Valrhona Manjari as suggested in the book, I still find that this brand is quite satisfying as well (I used 55% cocoa butter content), as you can see from the photographs, is not quite as dark as the one in the book. I also wanted the cake to be on the lighter side, and made the height not more then 1½ inches, so I only used a layer of cake just for the base, top with lemon cream, the chocolate moose, then glaze the cake with Sarah Bernhard's chocolate glaze from Alice Medrich recipe that I have been rely on for many year.
I know that many of us are the Daring Baker member, remember this post?
Okay, this cake is very similar to that, except using lemon cream instead of creme brulee. Having said that, this cake will not be as complicated to assemble as the one that we made for the DB's challenge in December. If you don't have the book (Desserts by Pierre Hermé), Helen has the recipe for the lemon cream, and you can use this recipe (which will work better) or this one for the chocolate mousse. Hope you will like it!