A chocolate base with a slight bitterness and a delicate filling with a strong lemon aroma is an excellent combination for a dessert. You can increase or decrease the amount of cocoa powder and lemon juice as you wish. Use chocolate or confectionery sprinkles to decorate the finished treat.
It is necessary
- For the test:
- - 150 g flour;
- - 70 g of butter;
- - 50 g of sugar;
- - 30 g of almonds;
- - 20 g of cocoa powder;
- - 1 egg.
- For filling:
- - 150 g of sugar;
- - 150 ml cream 35% fat;
- - 2 lemons;
- - 4 eggs and 1 yolk.
- To decorate the cake:
- - confectionery sprinkles or chocolate.
Instructions
Step 1
Grind the almonds in a blender. Beat eggs with sugar, add butter, mix. Add cocoa and flour, knead the dough.
Step 2
Put the dough in a greased baking dish, flatten, make small sides. Cover the dough with cling film, put in the refrigerator for half an hour.
Step 3
Remove the foil, place baking paper on top of the dough. Pour in peas or beans - this must be done in order for the dough to bake better and not swell. Beans or peas are no longer required after baking.
Step 4
Bake for 15-20 minutes at 180 degrees.
Step 5
Prepare the filling. Remove the zest from the lemons with a special knife or simply with a grater. Squeeze out the juice, in total you need about 100 ml of fresh juice.
Step 6
Beat eggs and one yolk with sugar, pour in cream, beat. Add lemon juice and zest, stir.
Step 7
Pour the filling over the cooled crust. The filling is not very thick, but it should thicken after baking. Bake at 180 degrees for 40-45 minutes. Cool ready-made lemon cream chocolate cake, garnish with confectionery sprinkles or grated chocolate.
