65 gr AP flour 2 tsp cornstarch 25 gr vegetable oil 75 gr sugar pinch of salt
PREPARATION
Use a 23x33 cm rimmed baking sheet, preheat the oven at 190C , and follow the Genoise instructions on the Lemon Meringue Cake. Spread the batter as evenly as possible and bake for 12 minutes. Transfer to a wire rack and let cool completely in the pan.
For the coffee soaker
INGREDIENTS
60 ml espresso 2 tbsp sugar
PREPARATION
In a saucepan, warm the coffee with the sugar till dissolved. Set aside to cool.
For the espresso buttercream
INGREDIENTS
4 large egg whites 225 gr sugar 1/2 tsp salt 285 gr butter (room temperature) 2 tbsp espresso
PREPARATION
Put the egg whites in a bowl of a stand mixer. Whisk in the sugar and salt.
Place over a bain-marie and whisk continuously for 3 to 5 minutes.
In the mixer, fitted with the whisk attachment, beat on high speed for 4 to 5 minutes.
Reduce speed to medium and add the butter cubes slowly. Make sure all the butter is incorporated. Be careful not to overmix.
Add the espresso.
Assemble the cake
Unmold the cake. Place the cake on a clean parchment paper.
Using a pastry brush, soak the espresso syrup.
Using a spatula, spread the buttercream evenly over the cake's surface.
Place the cake horizontally in front of you and start rolling until you reach the bottom.
Wrap the cake tightly in plastic wrap and refrigerate for 2 hours.
For the chocolate mousse
INGREDIENTS
140 gr dark chocolate 240 ml heavy cream 2 large eggs 2 large egg yolks 75 gr sugar
PREPARATION
Beat the heavy cream to soft peaks and set aside.
Melt the chocolate in a bain-marie and set aside to cool.
In a bowl of a standing mixer, mix the eggs, egg yolks and sugar. Stir everything over a bain-marie till the mixture is hot enough. Stir continuously making sure the eggs are not scrambled.
Transfer to the mixer fitted with the whisk attachment and beat the eggs mixture on high speed until pale yellow and triple in volume.
Remove from the mixer.
Fold in the chocolate.
Once the chocolate is almost incorporated, fold in the whipped cream.
Assemble the cake
Line a loaf pan bottom and sides with plastic wrap.
In the loaf pan, pour 2/3 of the mousse.
Take the cake out of the fridge and press it down into the mousse. Pour the remaining mousse on top.
Freeze for at least 6 hours or preferable overnight.
For the Ganache Glaze
INGREDIENTS
1/2 tspgelatin 2 tbsp cold water 255 gr dark chocolate chopped 240 ml heavy cream 150 gr sugar
PREPARATION
Soften the gelatin in cold water and set aside.
Heat the heavy cream and sugar in a small saucepan until hot but not too hot.
Add the gelatin with the water to the hot, heavy cream mixture and stir to dissolve.
Pour the hot, heavy cream mixture over the chocolate and let sit for 1-2 minutes. Then stir gently.
Assemble the cake
Remove the cake from the freezer, unmold, unwrap and place over a wire rack.
Pour the glaze over the top of the cake.
Let the cake sit for 5 to 10 minutes and then transfer to a serving plate.
