Cakes and Pastries Recipes - Chocolate Sponge Cake with Lemon Cream and Chocolate Icing Recipe

Ingredients

Serves 6:

• 1 3/4 oz (50 g) 70% chocolate

• 7 oz (200 g) semi-salted butter

• 4 eggs

• 1/3 lb sugar

• 8 3/4 oz sifted flour

• 1 packet of baking powder

• 3/4 oz (20 g) sweet butter Chocolate shavings

• Candied lemon peel

• 2 tsp crystallized sugar

Lemon cream:

• 3 lemons

• 3 1/2 oz sugar

• 3 eggs

• 2 3/4 oz (80 g) butter

Icing:

• 1/3 lb (150 g) 70% chocolate

• 1/3 oz (10 g) butter

• 1 tablespoon crème fraiche

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Method:

1. Preheat the oven to 390°F/200°C. Grate the chocolate with a coarse grater. Melt the semi salted butter over low heat.

2. Beat the eggs with the sugar until the mixture turns light and fluffy. Mix in the flour and then the warm butter. Stir and add the chocolate and the baking powder. Stir again. Pour the batter into a greased 9 inch (22 cm) cake pan. Bake for 35 min.

3. In the meantime, prepare the lemon cream: finely grate the washed and brushed lemon peel and place it in a saucepan. Add the sugar and eggs and mix. Cook over low heat until the mixture thickens. Strain to get rid of the zest. Stir in the butter, cut into pieces, and the lemon juice. Cool.

4. Cut the cake into three layers. Spread the lemon cream on the bottom and second layers of the cake and chill in the refrigerator.

5. Prepare the icing: melt the chocolate. Add the butter and the crème fraiche. Mix well. Pour the icing over the center of the cake. Serve cold, decorated with chocolate shavings and candied lemon peel. Dust with crystallized sugar.