Lemon chocolate cake

Name: Lemon chocolate cake
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 250 g soft butter/margarine; 200 g + 75 g sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated peel and juice of 2 untreated lemons; 4 Eggs (Gr. M); 325 g Flour; 1/2 package Baking Powder; 6 TABLESPOONS Milk; 7-10 Tbsp Grease; 375 g semi-bitter couverture; 25 g flaked almonds; 30 g Sugar crystals

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

250 g soft butter/margarine
200 g + 75 g sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated peel and juice of 2 untreated lemons
4 Eggs (Gr. M)
325 g Flour
1/2 package Baking Powder
6 TABLESPOONS Milk
7-10 Tbsp Grease
375 g semi-bitter couverture
25 g flaked almonds
30 g Sugar crystals

Directions

1
Cream fat, 200 g sugar, vanillin sugar, salt and lemon peel. Stir in the eggs one after the other. Mix flour and baking powder and gradually stir in alternating with the milk
2
Put the dough on a greased baking tray (approx. 35 x 40 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Chop the chocolate coating and melt in a hot water bath. Allow to cool down
3
Dissolve 75 g sugar in the lemon juice while stirring. Let the cake cool down briefly. Prick several times and sprinkle evenly with the juice mixture. Roast the flaked almonds in a dry pan until golden brown and let them cool down
4
Warm up the chocolate coating again. Pour on the cake and spread evenly. If necessary, draw a wavy pattern with a cake comb. Sprinkle the cake with flaked almonds and sugar crystals. Leave to dry