How To Prepare A Lemon And Chocolate Cake

The mixture of lemon and chocolate is irresistible on the palate. After all, among these citrus fruits, the most irresistible for many people are strawberries, oranges and lemon. This is due to the unique flavor achieved by the bitterness of the chocolate and the acidity of the fruit.

Without a doubt, among the best mixes of sweet with citrus, in confectionery, is that of dark chocolate and lemon. Therefore, once a small piece is tasted, it is difficult to retain. 

To taste this combination, one of the best options is a lemon and dark chocolate cake. It can also be prepared with white chocolate, but this, having a sweeter flavor, requires a higher concentration of lemon.

There are different ways to prepare a lemon and chocolate cake. Now, the secret to achieving a perfect dessert is in the manipulation of the ingredients.

To maximize the citrus flavor, you can use a little lemon juice. Ideally, remove it at the time of use to prevent it from rusting.

In the case of dark chocolate, the important thing is to handle it at room temperature when it is melted. Also, it is important to let it rest for a few minutes before adding it to the mixture with the rest of the ingredients. These little details will make the dessert perfect.

4 ways to make a lemon and chocolate cake 

Cold chocolate and lemon cake

 Ingredients for the base

• 1 egg.
• 75 g of butter.
• 25 g of cocoa powder.
• 125 g of wheat flour.
• 50 g of powdered sugar.

 Ingredients for the filling

• 4 eggs
• 200 g of sugar.
• 15 g of cornstarch .
• 200 mL of lemon juice.

 Preparation

•  Let the butter soften and mix it with the flour, cocoa, sugar and egg to make the base.
•  Spread the mixture in a floured baking dish and let it cool for 20 minutes in the fridge.

•  Bake at 200 ° C / 390 ° F for 10 minutes.
•  For the filling, cook the lemon juice, eggs, sugar and cornstarch over medium heat until it boils.
•  Using a strainer, pour the filling over the base and  bake it at 180 ° C / 350 ° F for 15 minutes.
•  Let the cake cool in the fridge for a while before serving.

Lemon and chocolate cake

Ingredients for the cake 

• 4 eggs .
• 1 natural yogurt.
• 200 mL of cream.
• 280 g of flour.
• 250 g of butter.
• 150 g of cocoa powder.
• 300 g of brown sugar.
• 1 teaspoon of baking powder.

Ingredients for the filling 

• 8 eggs
• Juice of 4 lemons.
• 400 g of sugar.
• 200 g of butter.

Preparation

• In the blender, cream the butter (until it turns whitish) and add the sugar until it is smooth.

• Separate the whites from the yolks and include the latter one by one. Then add the yogurt and cream, previously refrigerated. It is important that it is firm when adding to the mixture.
• On the other hand, combine the flour, cocoa and baking powder. Add the mixture to the blender mixture.
• With the yolks, beat until stiff. Then add them by hand to the rest of the preparation, with enveloping movements.
• Pour the pasta into a floured mold and bake at 180 ° C / 350 ° F for 50 minutes.
• For the filling, melt the sugar with the lemon juice in a bain-marie.
• Add 6 eggs and 2 yolks, beating constantly until just combined.
• Then add the butter and cook over medium heat for 15 minutes or until the mixture thickens.
• To assemble the cake, cut the cake crosswise into two or three pieces.
• Sandwich a disc of sponge cake and cream until the cake is assembled again.
• Refrigerate a few hours before eating and sprinkle with granulated sugar or simply garnish with lemon zest.

 Lemon tart with chocolate coating

 Ingredients for the base 

• 1 yolk.
• 1 egg.
• 80 g of sugar.
• Lemon zest.
• 100 g of butter.
• 200 g of flour.
• A pinch of baking powder.

Ingredients for the stuffing

• 3 yolks.
• Juice of 4 lemons.
• Lemon zest.
• 1 can of condensed milk.

Ingredients for topping

• 100 mL of heavy cream.
• 150 g of dark chocolate for pastries.

Preparation

• Mix together the flour, baking powder, sugar, and butter by hand. Add the yolk, egg and zest until you get a sandy mixture.
• Spread the mixture in a floured mold and bake at 180 ° C for 10 minutes.
• For the filling, mix the condensed milk, the yolks, the juice and the zest. Pour over the base and bake for another 20 minutes. Let it cool.

• For the topping, boil the cream in a pot. Then add the chocolate and stir until well mixed. Let stand and incorporate on the cake.