Chocolate Cake with Lemon Cream - recipe with photo

Chocolate Cake with Lemon Cream

I thank Galina from Santiago de Chile for the recipe of this magnificent dessert! The result is stunning: a chocolate base with a slight bitterness harmonizes perfectly with the delicate filling and pronounced lemon aroma. It is a wonderful combination! Those who prefer less sweet dishes can add less cocoa to the batter.

Total cooking time
not set
Number of servings
6
Recipe difficulty
4 / 5
Vegetarian Halal Kosher

Ingredients

for 6 servings

  • egg 1
  • sugar 50 g
  • butter 70 g
  • cocoa 20 g
  • almonds 30 g
  • flour 100-150 g
  • eggs + 1 yolk 4
  • sugar 150 g
  • cream 150 ml
  • lemon 2
  • chocolate or confectionery sprinkles

Instructions

Step 1 of 17

Grind the almonds using a blender.

Preparing the dough

Step 2 of 17

Beat the sugar together with the egg.

Step 3 of 17

Add the butter and mix.

Step 4 of 17

Stir in the ground almonds.

Step 5 of 17

Add the cocoa and mix.

Step 6 of 17

Add the flour and knead the dough.

Step 7 of 17

Transfer the mixture into a greased baking pan (about 24–26 cm in diameter). Smooth the surface and form the edges.

Step 8 of 17

Cover with plastic wrap and leave in the refrigerator for 30 minutes.

Step 9 of 17

Remove the plastic wrap and line the dough with parchment paper.

Step 10 of 17

Fill the top with peas or beans (this is necessary so that the dough bakes better and does not puff up; they are not used after cooking). Place in a preheated oven at 180 degrees for 15–20 minutes.

Filling Preparation

Step 11 of 17

Zest the lemons (using a grater or a special zester).

Step 12 of 17

Squeeze the juice from the lemons (there should be about 100 ml of juice in total).

Step 13 of 17

Beat the sugar with the eggs and egg yolk.

Step 14 of 17

Add the cream and beat.

Step 15 of 17

Add the lemon juice and zest to the mixture and stir.

Step 16 of 17

Pour the resulting filling onto the cooled cake base (it is not very thick, but will thicken during baking). Place in an oven preheated to 180 degrees for 40–45 minutes.

Step 17 of 17

Allow the cake to cool. Decorate with confectionery sprinkles or grated chocolate.

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