Thursday, June 23, 2011


Tangy lemon filling pairs perfectly with a moist and flavourful chocolate base. The cooked custard and white chocolate give the filling creaminess and a touch of sweetness, and the double cream gives it richness. Cake layers are additionally brushed with warm milk, to ensure they are tender and moist. Keep it refrigerated until serving time.

Chocolate lemon cake

For the cake layers
250 grams flour
150 grams sugar
100 grams dark chocolate
100 grams butter
80 ml milk
80 ml boiling water
30 grams cocoa powder
4 eggs + 1 egg yolk
3 teaspoons of vanilla
3 teaspoons of baking powder
a pinch of salt
For the filling
100 grams sugar
50 grams butter
50 grams white chocolate
3 eggs
2 large lemons
200 ml double cream
2 teaspoons of powdered gelatine
To soak the layers
200 ml warm milk

For the cake itself, sift the flour, cocoa and baking powder three times and set aside. Melt the chocolate and butter in a double boiler, and leave it to cool. Beat egg yolks with sugar until pale and thickened, and then add the melted and cooled chocolate, constantly beating on high speed. Then add the milk and vanilla extract; and boiling water (slowly) in the end. Slowly add in the sifted flour mixture, beating constantly on medium. Beat the egg whites with a pinch of salt, until stiff peaks form, and then gently fold it in the chocolate and egg batter. Preheat the oven to 180˚C and bake the cake for about 30-35 minutes (in a 9" spring-form pan) and check the doneness with a toothpick. Let it cool, then cut in half to get two thinner layers.
For the filling, prepare the gelatine according to the instructions. Briefly beat the eggs with sugar and lemon juice, then cook in a double boiler until thickened. Add the butter (diced) and chopped chocolate and stir until incorporated. Add the prepared gelatine and mix well. Allow the custard to cool. Beat the whipping cream until stiff peaks form, then fold it in the cooled custard.
To assemble, place the first layer on the cake platter, soak it with half of the warm milk, spread the filling and top with the other layer (soaked as well). Leave the cake overnight in the refrigerator to firm up, and decorate as desired.