Riviera Cake
9 servings
300 minutes
The 'Riviera' cake is an exquisite dessert of Austrian cuisine that combines a rich chocolate flavor with the refreshing tartness of lemon cream. Its layered structure of airy chocolate layers, delicate mousse, and velvety cream creates a delightful mix of textures. The recipe's origins trace back to the traditions of European pastry schools where chocolate desserts have always symbolized sophistication. This cake is perfect for festive occasions when you want to impress guests with its refined taste. It is served chilled to highlight its harmonious blend of sweetness and freshness. Cocoa powder and whipped cream with hints of chocolate complete the composition, making it a true work of art. Riviera is a journey of flavors that leaves unforgettable impressions.
1
Preheat the oven to 180 degrees. Attach the flat whisk to the mixer. At medium speed (4-6 for me), start beating 85 grams of butter with 30 grams of sugar and cocoa. Beat until creamy.
- Butter: 235 g
- Sugar: 110 g
- Cocoa: 1 teaspoon
2
Break the chocolate into small pieces and melt it in the microwave or in a water bath. Cool to 40 degrees. Add 2 yolks and whisk until smooth. Add 1 egg. Then add the melted chocolate. Whisk until you achieve a smooth, silky, homogeneous texture.
- Dark chocolate: 225 g
- Egg yolk: 6 pieces
- Chicken egg: 2 pieces
3
In a clean, dry bowl, beat the egg whites to soft peaks. Gradually add sugar and beat to stiff peaks. Gently fold 1/4 of the egg whites into the chocolate mixture. Carefully fold in the remaining egg whites. Do not mix vigorously! Draw circles with a diameter of 22 cm on baking paper. Bake at 200 degrees for 15-20 minutes.
- Egg white: 6 pieces
- Sugar: 110 g
4
For the lemon cream, finely chop or grate the zest. Combine it with sugar in a saucepan and rub it with your fingers until the sugar becomes moist and absorbs the aroma of the zest. Add 2 eggs and lemon juice.
- Lemon zest: 1.5 piece
- Sugar: 110 g
- Chicken egg: 2 pieces
- Lemon juice: 60 ml
5
Place the saucepan in a water bath. Cook, stirring constantly, until thickened, to a temperature of 80 degrees, for about 10 minutes. Pour the finished cream into a mixer bowl. Let the cream cool, stirring occasionally, to 60 degrees. Whip the cream at high speed (I use 8–10), adding 150 grams of diced butter. Whip for 3–4 minutes until smooth and shiny. Transfer the cream to a 22 cm tart pan. Freeze for at least 1–2 hours.
- Butter: 235 g
6
For the chocolate mousse, whip the cream to medium peaks, cover, and refrigerate. Combine 2 eggs and 4 yolks in a mixing bowl. Whip on low speed (I use 2) for a few seconds.
- Cream 35%: 240 ml
- Chicken egg: 2 pieces
- Egg yolk: 6 pieces
7
Melt the chocolate in a microwave or a water bath. Cool to 45 degrees. Combine sugar and water in a saucepan. Bring to a boil, stirring. Then cook, without stirring, to 120 degrees, about 8-10 minutes. When the syrup reaches about 110-115 degrees, continue beating the eggs and yolks in the mixer at low speed. Pour the syrup, reaching 120 degrees, into the mixing bowl in a thin stream, increasing the speed to high (I have it at 8). Beat for about 5 minutes until light, fluffy, thick mass and increase in volume by 2-3 times.
- Dark chocolate: 225 g
- Sugar: 110 g
- Water: 15 ml
8
Use a spatula to fold in 1/4 of the whipped cream into the chocolate. Then add the remaining cream and gently mix the egg mixture into the cream-chocolate mixture.
- Cream 35%: 240 ml
9
Place one chocolate disc at the bottom of a 22 cm mold. Spread about 1/3 of the chocolate mousse over its surface. Place a second disc on top, pressing it down slightly with your palm. Cover with a small amount of mousse.
10
Take the lemon cream out of the freezer and place it on top of the mousse. Cover with the same small amount of mousse on top. Place the third layer. Cover with a layer of mousse. Place the fourth layer on top and press down slightly with your palm. Smooth out with remaining mousse. Refrigerate for at least 1 hour, preferably overnight.
11
In the morning, take the cake out of the fridge, remove the frame, and smooth the cake with a hot knife. Dust with cocoa powder.
12
Whip 200 g of cream with powdered sugar and 2 teaspoons of cocoa and decorated the cake.
- Cream 35%: 240 ml
- Cocoa: 1 teaspoon