Chocolate sponge cake with lemon cream
6 servings
75 minutes
Chocolate biscuit with lemon cream is an exquisite combination of rich cocoa and fresh citrus notes. This dessert evokes cozy European cafes where each piece of biscuit is accompanied by a delicate cream that adds a special lightness. Historically, chocolate biscuits were a favorite treat of French pastry chefs, and the addition of lemon zest makes this recipe particularly refined. The fluffy biscuit made with melted chocolate and kefir turns out moist and aromatic. The soft and airy lemon cream creates an elegant contrast to the rich chocolate flavor. This dessert is perfect for special occasions or cozy evenings with a cup of hot tea, revealing the harmony of flavors.
1
Place chopped chocolate with 200 g of butter in a saucepan, add 125 ml of milk. Put on low heat and stir occasionally until the chocolate and butter melt. Knead until smooth.
- Dark chocolate: 200 g
- Butter: 425 g
- Milk: 140 ml
2
In a large bowl, mix flour with baking powder and sugar.
- Wheat flour: 175 g
- Baking powder (raising agent): 1 teaspoon
- Sugar: 250 g
3
Whisk the eggs with kefir until smooth.
- Chicken egg: 3 pieces
- Kefir: 75 ml
4
Add eggs to the flour mixture. Add chocolate and mix thoroughly until a homogeneous mass is obtained.
- Dark chocolate: 200 g
5
Preheat the oven to 170 degrees. Place the ring mold on a baking sheet. Pour the chocolate batter into a jug and fill the mold evenly. Bake for 1 hour. Cool in the mold.
6
Whip the butter in a bowl until creamy. Gradually sift powdered sugar into the butter and beat thoroughly. Mix in the milk and add the zest.
- Butter: 425 g
- Icing sugar: 350 g
- Milk: 140 ml
- Lemon zest: 2 tablespoons
7
Transfer the sponge cake to a plate and evenly spread the cream using a spatula.
