Chocolate Lemon Slices

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 30
  • 1 untreated lemon
  • 350 g Sugar
  • 300 g Dark chocolate coating
  • 250 g Butter
  • 7 Eggs (size M)
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 350 g Flour
  • 2 heaped Tsp baking powder
  • 200 g white couverture
  • 15 g Coconut oil
  • 2 packets (6 g each) grated lemon peel
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash the lemon, grate dry and thinly grate the peel. Finely chop the lemon peel and 50 g sugar in the universal chopper. Put the sugar on a plate and let it dry. Coarsely chop the chocolate. Melt the chocolate and butter in a bowl over a warm water bath. Beat the eggs, vanillin sugar, salt and 300 g sugar with the whisk of the hand mixer for 1-2 minutes.

  2. 2

    Mix flour and baking powder. Stir melted chocolate into the eggs. Add the flour mixture. Mix with the whisks of the hand mixer to a smooth dough. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Take out and let cool down. Coarsely chop the chocolate coating. Melt the chocolate coating and coconut oil in a bowl over a warm water bath. Stir the lemon peel into the chocolate coating and let it cool off lukewarm.

  3. 3

    Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Take out and let cool down. Coarsely chop the chocolate coating. Melt the chocolate coating and coconut oil in a bowl over a warm water bath. Stir the lemon peel into the chocolate coating and let it cool off lukewarm. Spread the couverture on the cold cake and chill for about 30 minutes (until the couverture is firm). Cut the cake into 30 pieces and decorate with lemon-sugar

  4. 4

    1 1/2 hours waiting time

Nutrition Facts

KCAL
270 kcal
CARBS
29 g
FATS
15 g
PROTEINS
4 g