Indulge your senses with the Lisbon Chocolate Cake recipe, a masterpiece by Dorie Greenspan that marries the richness of a flourless chocolate cake with an ethereal chocolate cream and a final dusting of cocoa. The cake begins with a dense, brownie-like base crafted from butter, semisweet chocolate, cocoa powder, sugar, eggs, and a hint of cornstarch and baking powder to lend just the slightest lift. Once baked, the cake is cooled and prepared for the pièce de résistance: a whipped ganache that blends heavy cream and chopped chocolate, then folded with additional whipped cream to create a texture that is simultaneously lush, light, and velvety. This ganache layer sits atop the cake, chilled until set. Finish by dusting the surface generously with unsweetened cocoa powder for a dramatic, bittersweet contrast.

What makes this cake exceptional is how each bite transitions—from the firm, fudgy crumb to the soft, silky mousse layer—building in chocolate intensity without becoming heavy. Whether you serve it slightly chilled, at room temperature, or as the crowning dessert for a special evening, the Lisbon Chocolate Cake delivers pure, unabashed chocolate delight.