Lemon Cake with a Fudge Bunny Centre
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
- CHOCOLATE FUDGE CENTRE
- 115g butter, unsalted at room temperature
- 150g dark brown sugar
- 3 eggs
- 1tbsp cocoa powder
- 110g all-purpose flour
- 250g Lindt EXCELLENCE 70% Cocoa, melted and cooled
- 40g Lindt EXCELLENCE 70% Cocoa, finely chopped
- LEMON CAKE
- 180g butter, unsalted
- 180g caster sugar
- 2 lemons, zest only
- Pinch Salt
- 4 eggs
- 180g all-purpose flour (plus extra for the chopped chocolate)
- 1 1/2 tsp baking powder
- 80g Lindt EXCELLENCE 70% Cocoa, chopped
- 80ml lemon juice
- 80g icing sugar
- 1/2 recipe Ganache to top
Lindt Chocolate In This Recipe
Preheat the oven to 350⁰F/ 175⁰C. Line baking sheet with parchment paper.
CHOCOLATE FUDGE CENTRE: Combine the butter and dark brown sugar and mix until pale.
Add eggs one at the time, mixing well after each addition.
Sift together the flour and cocoa and gently mix into the butter mixture.
Then add the melted chocolate. Scrap down the sides and stir in the finely chopped chocolate.
Spread the mixture onto a tray lined with baking paper. Bake for 15 minutes or until a dry skin forms but the center remains soft. Set aside to cool slightly and then place in the freezer for 30 minutes.
Using an Easter themed cookie cutter of your choice, cut out shapes and place them on top of each other, forming a Easter themed log. Place in the freezer until lemon cake is ready. Don't throw away off cuts as they are perfect for our rum ball recipe.
LEMON CAKE: Cream together the butter, sugar, lemon zest and salt until light and pale.
Add eggs one at a time, mixing well after each addition.
Sift together the flour and the baking powder and mix into the butter mixture.
Last, mix the chocolate chunks with little flour which prevents them from sinking and then mix through the cake batter.
CAKE ASSEMBLY: Grease a 19cm cake tin and place the chocolate fudge log standing up in the centre of the cake tin. Gently place lemon cake batter around the fudge cake being careful not to move the chocolate centre.
Bake at 180⁰C for around 30 minutes or until skewer comes out clean.
SYRUP: Mix together the lemon juice and the icing sugar to create a syrup. Using a skewer pierce some holes and brush the hot cake with lemon syrup. Set aside to cool.
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