====== Lisbon Chocolate Cake ======
**Cake**  
  * 1/3 cup (30g) unsweetened cocoa powder
  * 1 1/2Tbsp cornstarch
  * 1/4 tsp baking powder
  * 1/4 tsp fine sea salt
  * 1/2 cup (1 stick) butter - cut into chunks
  * 5 oz semisweet or bittersweet chocolate - coarsely chopped
  * 1/2 cup (100g) granulated sugar
  * 3 large eggs - chilled
  
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**Ganache**
  * 1 3/4 cup heavy cream
  * 6 oz semisweet or bittersweet chocolate-finely chopped (Total chocolate 11oz)
  * 3 Tbsp unsweetened cocoa powder
  
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  - Preheat oven to 325deg. Butter 9" cake pan, line with parchment paper, butter paper.
  - Whisk together cocoa powder, cornstarch, baking powder, and salt in medium bowl.
  - Put large heatproof bowl over a sauce pan of simmering water. Add the butter, scatter the chocolate on top, heat stirring often until the mixture is smooth and glossy.
  - Remove the pan from the heat and stir in the sugar. One by one energetically stir in the eggs, beating for 1 min. after last egg is added so mixture looks like pudding. Stir in dry ingredients.
  - Scrape the mixture into the cake pan, rap against the counter to settle the batter.
  - Bake for 18-20 min, rotating once,  until a tester into the center comes out clean or with tiny streaks
  - Transfer to rack, cool 5 min, unmold the cake and peel off paper, invert and cool to room temp.
  - Make the ganache: Pour 1 1/4 cup cream into a small saucepan and refrigerate the rest. Scald the cream, turn off heat, stir in the chocolate until fully incorporated. Transfer to a heat proof bowl.
  - Refrigerate for 10 min, whisk. Repeat cycle until ganache is thick enough to make tracks when you stir, 50-60 min.
  - The mousse layer is initially too soft to stand on its own, add retaining band, 1 1/4"x26" around the cake. 8"dia>25 1/8" circum.
  - Whip the remaining 1/2 cup cream until it holds medium peaks.
  - Using a whisk, gently beat the ganache until it's soft and spreadable. With a spatula fold in the chipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). When refrigerating take out 20 min prior to serving.
  - To finish put the cocoa powder in a fine-mesh strainer and shake over the top of the cake. Cut with a long knife that has been run under hot water and wiped dry between each cut.

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  Serves: 10     Total cook time: 20min cake + 70min ganache + 2hr refrigerate prior to serving
  Source: NYT Cooking App


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{{tag>food,dessert }}