התמונה להמחשה בלבדChocolate Lemon Cake
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A rich and surprising cake that harmonises the depth of dark chocolate with the zesty freshness of vibrant lemon. Perfectly suited for elegant hosting or a refined coffee pairing, this unconventional flavour profile creates an addictive harmony.
- Prep
- 20 min
- Servings
- 8
- Difficulty
- Medium
Instructions
- 1Heat the oven to 180 degrees Celsius. Grease and place baking paper in two cake pans with a diameter of 20 cm. Set aside.
- 2Wash and dry the lemons. Scrape the peel of each 3 and filter the juice to get 2 tablespoons of peel and a quarter cup of juice.
- 3In a large bowl, whisk the gluten-free flour, white sugar, baking soda powder, baking soda, lemon peel and salt. Set aside.
Nutrition
- Calories
- 50
- Protein
- 0.2g
- Carbs
- 0.8g
Recommended Equipment & Products
Chef tips
To add a different citrus note, include a little orange zest in the batter. Alternatively, replace chocolate chips with finely chopped dark chocolate for a richer taste.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A rich and surprising cake that harmonises the depth of dark chocolate with the zesty freshness of vibrant lemon. Perfectly suited for elegant hosting or a refined coffee pairing, this unconventional flavour profile creates an addictive harmony.