Chocolate Cake with Lemon Cream

Ingredients

• 10 eggs
• 225 g raw cane sugar
• 1 tsp vanilla powder
• 50 g strong-de-oiled cocoa powder
• 150 g Spelt flour Type 1050
• 50 g whole milk chocolate
• 150 g dark chocolate (min. 70% cacao)
• 625 ml whipping cream
• 5 sheets gelatin
• 1 Organic lemon
• 100 g low-fat quark
• 200 g mascarpone
• 150 g dark chocolate couverture
• 20 g butter
• silver sugar pearls

Instructions

1. 1.

   Separate the eggs and whisk yolks with 30 g sugar and vanilla powder until frothy. Beat egg whites into stiff peaks, gradually adding 50 g sugar. Gently fold the meringue into the yolk mixture with a spoon. Sift cocoa powder and flour over the batter and fold gently.

2. 2.

   Transfer the sponge batter to an ungreased springform pan, smooth the surface, and bake in a preheated oven at 200 °C (180 °C fan) on the middle rack for about 25–30 minutes or until a skewer comes out clean. Remove, let cool slightly, then carefully loosen from the rim with a thin knife, transfer to a wire rack to cool completely. Slice horizontally twice.

3. 3.

   For the chocolate mousse, roughly chop both chocolates and melt with 250 ml cream over a double boiler. Separate remaining eggs; beat whites into stiff peaks. Whisk yolks with 70 g sugar over another double boiler until frothy. Slowly pour melted chocolate into the yolk mixture and stir. Fold in the meringue. Chill in the refrigerator for at least 30 minutes.

4. 4.

   For the lemon mousse, soak gelatin in cold water. Rinse the lemon hot, pat dry, grate zest and juice it. Mix quark with mascarpone, remaining sugar, lemon zest, and juice. Warm the soaked gelatin gently in a pot, stir in 3 Tbsp quark mixture, then quickly fold into the rest of the mixture. Whip 125 ml cream to stiff peaks and fold in.

5. 5.

   Place one sponge layer on a cake plate with a ring. Spread half the chocolate mousse over it, top with the second sponge layer. Distribute lemon mousse on top. Place the third sponge layer, press lightly, and spread remaining chocolate mousse.

6. 6.

   For decoration, bring leftover cream to a boil and set aside. Chop dark couverture and combine with butter in a bowl. Stir in hot cream until smooth chocolate glaze forms. Let cool slightly, then spread over the cake. Optionally decorate with sugar pearls and chill for at least 3 hours before serving.