Chocolate Cake with Lemon Mousse

Preparation & Base

• 1
  Preheat the oven to 170°C convection. Line the bottom of a springform pan (Ø 20-23 cm) with baking paper. Since the base is baked in a water bath, seal the outside of the pan with several layers of aluminum foil to prevent water from entering (not necessary for silicone molds).
• 2
  Separate the eggs. Beat 4 egg yolks with 160 g granulated sugar for at least 5 minutes until the mixture is light and firm. Sift the baking cocoa and briefly stir it in. Beat 4 egg whites with a pinch of salt until stiff and carefully fold into the cocoa mixture.
• 3
  Pour the batter into the pan. Place the pan in a deep roasting pan or a Dutch oven and pour in enough boiling water so that the pan is about halfway submerged. Bake in the oven for approx. 35-40 minutes. Let cool completely in the pan (the base will sink back down as it cools).

Prepare Lemon Mousse

• 1
  Soak the gelatin leaves in cold water for approx. 5-10 minutes until soft. Heat lemon juice, lemon zest, and half of the powdered sugar until the sugar has dissolved.
• 2
  Beat the remaining 4 egg yolks with the remaining sugar (powdered sugar and 22 g granulated sugar) until frothy for approx. 5 minutes. Slowly pour the hot lemon juice into the egg mixture while stirring constantly. Transfer the mixture to a saucepan and bring to a brief boil over medium heat, stirring constantly with a whisk (Caution: burns easily!). Remove from heat immediately.
• 3
  Squeeze out the gelatin well and dissolve it in the hot cream. Whisk the mixture for approx. 10 minutes until it significantly increases in volume. Carefully fold in the stiffly whipped cream.

Finishing & Decoration

• 1
  Remove the cooled base from the pan, peel off the baking paper, and place it on a serving plate. Securely close a cake ring around the base. Spread the lemon mousse evenly on top, smooth it out, and chill for at least 4 hours (preferably overnight).
• 2
  For decoration, cut the peel of an organic lemon into fine strips. Simmer in 100 ml water with 2 tbsp sugar for approx. 10 minutes, then drain and let dry. Distribute on the cake before serving.