Lisbon Chocolate Cake Recipe (2024)

Instead of working in the order given, start by heating the oven, then make the ganache, then make the cake while the ganache is chilling: Step 1, Step 5, Steps 2 through 4, Steps 6 through 9. It will still take more than 1 hour, but not as much as working straight through. (I haven't tried this, but think it will work.)

The whole recipe is supposed to take about an hour, but making the ganache alone takes about an hour... interesting math, must be common core...

Former pastry chef here. I think the best cocoa is Valrhona. It has an assertive chocolate flavor but doesn't ever produce a bitter product. It's also a beautiful rich color, deep warm brown. You can order it from Worldwide Chocolate, Chocosphere or Kalustyan's. I have a simple brownie recipe made with cocoa only - no unsweetened chocolate -- and Valrhona does the trick.

Why do virtually all recipes that call for using an oven give, as the first step, to preheat the oven, regardless of how much time will be spent preparing what goes into the oven will transpire ?Commenters here are mentioning how long it takes them to get to the stage where the oven is actually used. i doubt many ovens take more than 15 minutes to reach 325 degrees F.It's a waste of energy. Stop doing it.

I made this Friday and served it Saturday. I used a springform pan and had no trouble whatsoever with setting the mousse. I added a pinch of espresso powder to the cake. I added a pinch of fine sea salt and a drop of vanilla to the ganache. The cake was refrigerated overnight and I took it out 3 hours before serving. I served it at a dinner party for 7 people. It was a smashing success. This cake was easy and delicious, I only used a hand mixer to whip the cream. I highly recommend this cake.

Is the 5 oz of dark chocolate semi sweet or bittersweet or unsweetened.?

Matt - your idea is intuitive, but incorrect. Most ovens have a sensor in only one corner. When IT (and only it) reaches the desired temp, it dings or buzzes. But - the oven walls, roof, floor & full middle are not yet there!Rule of thumb: below 350 F, it takes 30 minutes. Higher, or with a baking stone takes a good *hour*. Try it, and your baking will be greatly improved.

I made this in a springform pan. Additionally, at the step where the cake is returned to the pan, I put a layer of ganache on my serving dish placed the cake on that and then reset the side of the springform only. This way, when the mousse was set, I was able to dust with the cocoa and remove the form and the cake was ready to serve without having to transfer it. It was a breeze this way.

Any reason not to use a springform pan?

Worth noting: this is a gluten-free, flourless cake, so it's perfect for chocoholics and those with celiac disease and gluten intolerance.

Lots of comments on: measuring weight vs. volume; order of steps and time required; and types of chocolate and cocoa.How about the cake itself? Is there anyone here who actually cooked this cake and can tell us whether it is any good or not?

I think this is an A+ recipe. I agree with other bakers' notes on the springform pan and beginning the ganache first.I used a 95% dark chocolate for the cake and 70% for the ganache, both from Madécasse Chocolate, which made it a much brighter cake with a fun contrast between the sweeter ganache and deep, dark base.

Has anyone used a spring form pan for this?Take the sides off, let the cake cool.Put the sides back on and add the ganache.

The way that today's ovens work is that as they're warming up, they spike high (above the designated temp), then drop off, then repeat until they reach the desired temp and level off, which an oven tech told me takes an hour in the fancy new Wolfe, Thermador, etc., ovens. If you are lucky enough to have an old, reliable oven, and you know you can preheat it in 15 minutes, do it! But wondering why your high-end oven cooks baked goods unevenly? Preheat an hour and see if it gets better.

Because liquids are measured in volume, not weight. A cup of milk does not have the same volume or weight as a cup of flour, yet they are both a cup.

I also started the ganache first. And I used a springform pan. A couple unnecessary steps in the recipe - no need to melt butter and chocolate over boiling water. Just keep heat on low and use a heavy bottomed saucepan, stir often. I’m not sure what that whole thing is about taking out the cake, inverting it, etc etc… just keep it on the springform bottom thing. Didn’t need to chill it either! Spread mousse once it’s at room temp and eat it. It’s delicious! I used guittard chocolate.

This is the first time making this cake and I usually follow the recipe to the letter the first time. Note the 1 1/2 tablespoon of corn starch as I nearly used 1/2 teaspoon for the 1/2 tablespoon called for in the recipe.

Making the ganache first to let it cool is a great suggestion.

Made this and would make it again and again. Big hit, not terribly technically challenging and delicious. Did end up making the ganache first per suggestions but found my cake wasn’t cool enough but the time the ganache was ready. Made in a 9” springform pan which worked fine. Wondering if anyone had tried this in an 8” pan? Would like a little more height if possible!

I doubled the amounts for the ganache layer and used semisweet bakers chocolate. I also used a springform pan with no parchment paper, as I did not have any on hand. I otherwise followed the recipe as written. This is one of the best desserts I have ever made. Don’t overbook the cake base and make sure you take your time whipping the ganache layer, and you will love the results.

Was a great recipe. I adjusted the cake adding a tablespoon of espresso and a teaspoon of cayenne. It gave it a nice zing.

This is an amazing cake! I'm not a great baker but this turned out great. Used 2-1 70% and 60% chocolate. I accidentally added all the cream to the chocolate so put in the rest of the chocolate I had and whipped the remaining cream (less than 1/2 a cup) and it was still very good. Took less time to bake than stated. Good cold and also room temperature when it's 'melt-in-the-mouth' as my colleague said. Used a springform pan like the rest, don't understand why it wasn't called for in the recipe??

Made this for Thanksgiving, everyone loved it. It's a very easy cake to make, for a great payoff. Thanks for the suggestion to us a springform pan.

I don’t understand why you have to invert the cake to cool, or is to just remove the parchment paper? Mine stuck to the plate, then fell apart when I transferred back into the springform cake pan. Could I not use parchment and just a lot of butter? Why also do you need to wash the springform? I didn’t since cake was going back in. I salvaged the cake, added the ganache, but am worried about removing the broken cake onto platter. I might keep the base on. We’ll see how guests like it tonight!

Excellent recipe! I added a 1/4 tsp of cardamon to the dry ingredients for the cake portion, just enough to come through without taking away from the cocoa goodness. Next time I'll do that and some orange zest.

Perfect for a not too sweet dense chocolate dessert. Fairly easy considering a multistep cake. Tastes more complex than recipe would suggest.

Thank you! Heading there next week, looking forward to the cake!

This recipe was very disappointing. As someone who has tried the original Landeau cake this tasted nothing at all like the original in Lisbon. The cake was very fudgy and thick to the point that it was crumbly and the ganache fudge on top did not have any dimension other than chocolate and heavy cream. I'm still on the hunt for the real Landeau chocolate cake recipe, I will be trying Nicola Lamb's recipe soon to see if its a closer copy cat.

Help! Should I use Dutch Process or regular unsweetened cocoa? (I wish recipes would indicate which!) Thanks to anyone who can help me decide which one to use.

This is an excellent cake, and everyone raved about it. My family has tried the original in Lisbon and think it is quite similar. I used a springform pan and had no problem. I also used 62% Valrhona chocolate and Dutch-processed cocoa - fantastic! Next time I'd like to try using different chocolate percentages in the base and the mouse for a little contrast. It sat at room temp for 30 mins but I will leave it longer next time. It just melts in your mouth when it's slightly warmer. Heavenly!