Lemon Cream Chocolate Ganache Cake
 

I just invented this cake as a custom request for a friend who will bring
it
to a special birthday party. I wouldn't normally pair lemon and chocolate
but it was delicious. Check out the pictures of this completed recipe at
www.rockrecipes.blogspot.com

Lemon Creme Chocolate Ganache Cake

Begin by making a Victoria Sponge Cake

6 eggs separated, room temperature
1 cup sugar
1/2 tsp lemon flavouring
1/2 tsp vanilla flavouring
Sift together:
1 cup flour
1 tsp baking powder

Beat egg whites until foamy. Add sugar gradually until eggs are stiff.
Beat egg yolks until thickened. Fold into batter along with flavourings.
Slowly and gradually fold in flour and baking powder.
Pour into greased and parchment lined 9 inch round cake pans and bake for
30
minutes at 350 degrees F for 30 minutes or until center springs back when
touched. Cool completely and cut each layer in half horizontally. Brush
all
the layers with lemon syrup.

Lemon syrup

Boil gently for about 10 minutes

Juice and zest of 1 lemon
2/3 cup water
1 cup sugar

Strain through a sieve and set aside to cool. You can reserve the candied
lemon zest to garnish the cake. Just spread it out on some paper towels
and
let it dry.

Lemon Cream Filling

Scald 1 1/2 cups whole milk in the microwave or on the stovetop along with
the
zest of a large lemon that has been very finely chopped. Microwave works
best as there is no chance of burning the milk.

Meanwhile, in a saucepan combine

4 1/2 Tbsp flour
1/3 cup sugar and a pinch of salt

Over medium flame slowly add the scalded milk whisking constantly.
Continue to cook over medium heat until mixture begins to slightly
thicken.
At this point remove from heat and pour about a half cup of this mixture
onto a slightly beaten extra large egg whisking constantly. Pour the egg
mixture immediately back into the pot, continuing to constantly stir. Cook
for an additional minute or two until pudding consistency and remove from
the flame. Stir in :

2 Tbsp butter
1 tsp vanilla extract

Cover and allow to completely cool in the refrigerator. When it has
completely cooled, if a skin has formed on your custard, remove it before
continuing.

Whip to firm peaks

1 1/2 cups whipping cream
3 Tbsp sugar
1 tsp vanilla extract

Gently fold custard into the whipped cream. Do not over mix.
To assemble your cake, divide the lemon cream into 3 portions and spread
each portion between the middle layers of your cake but not on top.

Chocolate Ganache

1 pound semi-sweet chocolate chips
1 cup scalded whipping cream

Heat gently over boiling water until smooth with absolutely no lumps.
Cover the entire cake with chocolate ganache that you can pour or spread
over the entire cake. Decorate and garnish as desired.

Find out what's cooking in my St. John's, Newfoundland kitchen at
www.rockrecipes.blogspot.com
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