This delicious cake combines the fresh taste of lemon with the rich aroma of cocoa. Lemon pie is a classic dessert in French cuisine that has many varieties, this pie uses chocolate dough containing finely ground almonds. It is a very refined combination in which all components together provide a fantastic taste sensation! That is what it is all about in delicate French cuisine, no heavy dishes but a balanced taste palette that flatters your tongue. This recipe cannot fail, it is not difficult to make and you will be very successful with it, people will love you even more!
Cake for dessert
In France it is very common to serve cake as dessert, the menu is in any case very different from ours.
Usually one starts with a salad or charcuterie, cold cuts, and if a salad is served beforehand, the main course consists of meat or fish with a potato dish without vegetables. The baguette basket remains during the entire meal.
Nice to dip a piece of bread through the meat sauce. As a dessert, French cheese is often served with nuts and grapes, all things that promote digestion. The cakes that serve as dessert usually also have ingredients that have the same properties, and this has always been well thought out. Here is the recipe for the tarte chocolatée au citron, a creation of subtle beauty that will make you feel well after dinner!
Tarte chocolatée au citron
Ingredients:
- 100 grams of sifted flour
- 25 grams of sifted cocoa powder
- 75 grams of butter
- 25 grams of finely ground almonds
- 50 grams of sugar
- 1 beaten egg
Ingredients for the filling:
- 1 egg
- 4 egg yolks
- 200 grams of sugar
- 150 ml of whipped cream
- fresh thick grated lemon zest
- juice of 2 lemons
For the topping:
- chocolate shavings of milk chocolate
Bake blind
We first make the dough and bake it blind, which means that we let the dough bake without filling and to prevent the edges from collapsing, we use a “blind filling” of dry beans on baking paper that we put on the dough. .
This blind filling is not used in the recipe, the dough is only filled with the lemon filling after pre-baking.
Preparation of the dough:
- Sieve the flour and cocoa, this is important, the dough will get a much lighter character during baking,
- put flour, cocoa, butter, sugar, ground almonds and egg in the mixing bowl of the food processor,
- mix it slowly with the dough hooks into a well-kneaded ball,
- place the dough ball in the middle of a springform tin with serrated edge and spread the dough evenly over the tin,
- put it in the refrigerator for half an hour and prick the dough all over with a fork, preheat the oven to 200 °
- cover the dough with baking paper, now fill it with dried beans and bake for 12 to 15 minutes at 200 °,
- remove the paper and beans and bake for another 10 minutes until the dough is firm,
- let the dough cool down and reduce the oven temperature to 150 °.
Preparation of the filling:
- Beat the egg with the egg yolks and the sugar until fluffy,
- beat the cream until whipped cream and add the lemon zest and lemon juice,
- fold the egg yolk sugar mixture into the whipped cream, do not stir but mix gently
- pour the mixture onto the cooled dough in the tin and bake it for 50 minutes at 150 ° C until the filling is firm.
let the cake cool completely and then decorate it with shaved milk chocolate, ready, enjoy!