Lemon cake with chocolate ganache, a delicious soft and fondant cake for your breakfast, along with your cup of coffee.


For Cake:

– 200 grams flour
– 200 grams of sugar
– 100 grams butter
– 4 eggs
– 1/2 packet baking powder
– zest of 1 lemon

For the Lemon Chocolate Ganache:

– 30 grams white chocolate
– 32 cl Full Liquid Cream
– 12 cl lemon juice


Preparation of Cake:

First preheat your oven to 180° and grease a cake tin with butter, separate the egg whites from the yolks, melt the butter in the bain-marie.
Then in a bowl beat the egg whites with salt with your mixer on medium speed and keep aside.
In a bowl, beat the egg yolks with sugar using a mixer to obtain a foamy mixture.
Add lemon zest, all purpose flour, baking powder and beat with a whisk.
Then add egg white and mix gently with a spatula.
Pour your batter into the mold and put in the oven for 30 to 40 minutes.

Preparation of Lemon Chocolate Ganache:

First break your white chocolate into pieces and melt it in a bain-marie and set it aside.
Then pour the cream into a saucepan, add lemon juice, let it boil.
Pour 1/3 of your cream over the melted chocolate while mixing it with the marysse, then wrap up your salad bowl and put it in the fridge.
After your cake is finished baking, let it cool and then unmold and coat the top with your ganache.
Finally, here’s your lemon cake with chocolate ganache, cut and served, good appetite everyone.


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