Lemon-Chocolate Mousse Cake.

On dine chez Nanou

Cake is a creative confection that is a great way to show friends and family how much you care. You can bring a cake to any party, and, as long as it is good, will be praised. This recipe for Lemon-Chocolate Mousse Cake is a rich and dreamy dessert that combines the decadence of chocolate mousse with a lemon gelatin mixture that is tart, tangy and tantalizing. We hope you and your loved ones enjoy this sweet treat as much as we do.


  • 20 grams ground almonds
  • 60 grams ground hazelnuts
  • 85 grams sugar
  • 25 grams flour
  • 4 egg whites
  • 1 lemon zest
  • 35 grams hazelnuts (chopped)
  • 2.6 grams unflavored gelatin
  • 2 egg yolks
  • 10 grams sugar
  • 130 grams milk
  • 20 grams dark chocolate (chopped.)
  • 160 grams hazelnut chocolate (gianduja, chopped.)
  • 7 grams unflavored gelatin
  • 40 grams egg yolks
  • 25 grams sugar
  • 35 grams lemon juice
  • 1 lemon
  • 150 grams white chocolate (chopped.)
  • 70 grams whipped cream
  • 135 grams whipped cream
  • lemon jam (for garnish.)


  1. Combine ground almonds, ground hazelnuts. flour and 85 gr. sugar.
  2. With an electric mixer beat the egg whites, when they start becoming opaque add 45 gr. sugar and lemon zest. Keep beating until stiff peaks form.
  3. Add the almond-hazelnut mixture and gently fold with a rubber spatula.
  4. Preheat oven to 340F.
  5. Spread out the batter on a baking sheet lined with parchment paper.
  6. Sprinkle with chopped hazelnuts and bake for about 15 minutes.
  7. Let cool.
  8. Make chocolate mousse:
  9. Dissolve the gelatin in cold water, and set aside.
  10. With an electric mixer, beat the egg yolks and sugar.
  11. In a small saucepan, heat the milk until small bubbles start forming on the edge of the pan.
  12. Slowly pour the hot milk into the egg-sugar mixture, stir and return to the saucepan over low heat until the mixture thickens.
  13. Add the softened gelatin and the chocolate then whisk until well incorporated.
  14. Make white chocolate-lemon mousse:
  15. In a small bowl with cold water, dissolve the remaining gelatin. Set aside.
  16. Beat the egg yolks and sugar until pale.
  17. In a small saucepan heat the lemon juice and zest.
  18. Add to the egg yolk-sugar mixture and whisk until well incorporated.
  19. Return to the pan and cook over low heat until thick. Add the gelatin and mix.
  20. Allow to cool.
  21. Melt and temper the white chocolate to reach a temperature of 115F
  22. Add 70 gr. of whipped cream, folding gently with a rubber spatula.
  23. Add the lemon mixture and the remaining whipped cream.
  24. To assemble, cut the cake into a 9 inch circle.
  25. Place in the bottom of a 9 inch spring form pan lined with parchment paper, (hazelnuts side up).
  26. Top with a layer of chocolate-gianduja mousse, let it set in the fridge for about 1 hour.
  27. Then top with a layer of lemon mousse. Smooth the surface and store in your fridge until set.
  28. Unmold the cake. Garnish with melted lemon jam.
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