Chocolate-Lemon Cakes
6 servings
40 minutes
Chocolate-lemon pastries are an amazing combination of two vibrant flavors: refreshing lemon and rich chocolate. This dessert, inspired by European pastry traditions, impresses with its contrast of textures: the delicate lemon layer provides lightness, while the velvety chocolate top offers a rich depth of flavor. Pecan nuts add a pleasant crunch, and the chocolate-nut paste unites all elements into a harmonious whole. This dessert is perfect for both morning coffee and evening tea time. Its refreshing taste with a hint of lemon acidity pairs wonderfully with hot beverages, and the blend of aromas makes each enjoyment unforgettable.
1
For the bottom (lemon) layer: mix lemon juice and the zest of half a lemon with butter, and cream with sugar.
- Lemon juice: 10 ml
- Lemon zest: to taste
- Butter: 100 g
- Sugar: 100 g
2
Mix flour and baking powder, add to the lemon-butter mixture and stir. Add warm milk and mix until thick sour cream consistency. Add vanilla sugar. Stir.
- Wheat flour: 200 g
- Baking powder (raising agent): 3 g
- Milk: 50 ml
- Vanilla sugar: to taste
3
Pour into a square mold lined with parchment, bake at 220 degrees for 40 minutes. Cool in the parchment.
4
For the top (chocolate) layer: cream butter with cocoa and sugar. Add flour with baking powder and mix. Pour in warm milk and mix until thick sour cream consistency. Add cinnamon and mix.
- Butter: 100 g
- Cocoa powder: 50 g
- Sugar: 100 g
- Wheat flour: 200 g
- Baking powder (raising agent): 3 g
- Milk: 50 ml
- Ground cinnamon: to taste
5
Bake separately from the first layer using the same method. Cool in the same way. Five minutes before it's done, add pecan nuts on top.
- Pecan: 6 pieces
6
Spread chocolate-nut paste on the bottom layer, place the second layer on top, and cut into 6 pieces.
- Chocolate spread: 5 tablespoon
