Chocolate Cake With Lemon Cream

The chocolate cake is a dessert with an intense and strong flavor. Although most of the time neutral flavors are sought to complement it, this time we bring you this cake accompanied by a delicious lemon cream.

Ingredients

For the chocolate cake

• 125 g of dark chocolate
• 4 eggs
• 125g sugar
• 45 g of raspberry jam
• 60g butter
• 125 g of ground almonds
• 1 sachet of baking powder
• Fresh raspberries (for garnish)

For the cream

• 125g sugar
• 150 ml of lemon juice
• 30 g cornstarch
• 100g butter
• 6 egg yolks

Utensils

• 20 centimeter round mold
• Blender
• Wooden spoon
• Large bowl
• Small containers to reserve ingredients
• Pots for bain-marie

Preparation

For the chocolate cake

• First, chop the chocolate and melt it in a double boiler.
• When it has dissolved, add the butter and mix until well combined.
• Separate the whites from the yolks and beat the yolks in a large bowl until very creamy.
• Place the melted chocolate and almonds in the bowl.
• Sift the yeast over the chocolate and stir well until all the ingredients are integrated.
• Whisk the whites until they form peaks and the contents inside do not spill when you turn the container over, for this the mixer can help you.
• Preheat the oven to 180 ° C.
• Add the whites to the point of snow to the previous mixture very slowly, making circular movements so that they do not lose their texture.
• Butter and flour a mold and pour the mixture into it.
• Put the mold in the oven and let the cake cook for at least 30 minutes.
• After time, insert the tip of a knife in the center of the cake, if it comes out clean it means that your cake is ready.

• Remove it from the oven and let it cool inside the pan for 15 minutes at room temperature.
• Turn it over and unmold it on a rack, where you will leave it until it cools completely.

For the cream

• Put the lemon juice in a small saucepan and bring it to the stove over medium heat.
• Add 50 g of sugar and stir well.
• Dissolve the cornmeal in a little cold water.
• Mix with the lemon juice and mix continuously, until the mixture is very thick.
• Remove the cream from the heat and let it cool.
• Beat the butter with the remaining sugar until you get a creamy batter.
• Add the egg yolks and continue beating until the result is a smooth paste.
• Add it to the lemon cream that you had resting and beat so that the ingredients are incorporated properly.

Decor

• Cover the entire surface of the cake with a layer of raspberry jam.
• Add a thick layer of the lemon cream that you just prepared, taking care to cover the entire surface.

• Refrigerate the cake for 3 hours, which will make the lemon curd thicken and solidify.
• Decorate with pieces of fresh fruit that contrast with the color of the lemon cream.
• Once decorated you can proceed to serve your dessert accompanied by a delicious drink.
• Keep in mind that you must keep it refrigerated if you are not going to consume it immediately, as this way it is better preserved.

Data of interest

• The flavor of the jam and the type of fruit you use are optional and will go according to your taste and that of your guests.
• If you want to save time you can melt the butter and chocolate in the microwave, you just have to take care that the chocolate does not lose too much liquid.
• For this recipe the eggs and butter must be at room temperature, otherwise you will not get the necessary textures for its preparation.

Finally, we hope that you like this recipe and that you are encouraged to prepare it at home. Enjoy this delicious chocolate cake with your family, we are sure that everyone will thank you.