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Chocolate cake with lemon cream

The chocolate cake is a dessert with an intense and strong flavor. While most of the time you are looking for neutral flavors to complement it, this time we bring you this cake accompanied by a delicious lemon cream.


For the cake

  • 125 g of dark chocolate
  • 4 eggs
  • 125 g of sugar
  • 45 g of raspberry jam
  • 60 g of butter
  • 125 g of ground almonds
  • 1 packet of baking powder
  • Fresh raspberries (to decorate)

For the cream

  • 125 g of sugar
  • 150 ml of lemon juice
  • 30 g of corn starch
  • 100 g of butter
  • 6 egg yolks


  • Round 20 cm mold
  • Mixer
  • Wooden spoon
  • Big bowl
  • Small containers for reserving ingredients
  • Pots for water bath
Chocolate cake with lemon cream


  • Chop the chocolate and put it to melt in the water bath.
  • When it has dissolved, add the butter and mix until they are well integrated.
  • Separate the whites from the yolks and beat the latter in a large bowl until they are very creamy.
  • Place the melted chocolate and almonds in the bowl.
  • Sift the yeast over the chocolate and stir well until all the ingredients are integrated.
  • Assemble the whites until they form peaks and the contents of the interior do not spill when you turn the container , for this it can help you from the blender.
  • Preheat the oven to 180 ° C.
  • Add the egg whites to the previous mixture very slowly, making circular movements so that they do not lose their texture.
  • Enmanteca and flour a mold and pour the mixture into it.
  • Put the mold in the oven and let the cake cook for at least 30 minutes.
  • Over time, insert the tip of a knife in the center of the cake, if it comes out clean it means that your cake is ready.
  • Remove it from the oven and let it cool inside the mold for 15 minutes at room temperature.
  • Turn it over and unmold it on a rack, where you will leave it until it cools completely. Meanwhile you can proceed to prepare the lemon cream.
  • Put the lemon juice in a small pot and take it to the stove over medium heat.
  • Add 50 g of sugar and stir well.
  • Dissolve the cornmeal in a little cold water.
  • Mix with the lemon juice and mix continuously, until the mixture is very thick.
  • Remove the cream from the heat and let cool.
  • Beat the butter with what remains of sugar until you get a creamy dough.
  • Place the egg yolks and continue beating until the result is a smooth paste.
  • Add it to the lemon cream that you had resting and beat so that the ingredients are incorporated properly.
  • Cover the entire surface of the cake with a layer of raspberry jam.
  • Add a thick layer of lemon cream that you just prepared, taking care to cover the entire surface.
  • Let the cake cool for 3 hours , which will make the lemon cream take texture and solidify.
  • Garnish with pieces of fresh fruit that contrast with the color of lemon cream.
  • Once decorated you can proceed to serve your dessert with a rich drink .
  • Keep in mind that you should keep it refrigerated if you are not going to consume it immediately, because in this way it is better preserved.
Chocolate cake with lemon cream

Data of interest

  • The flavor of the jam and the type of fruit you use are optional and will go according to your taste and that of your guests.
  • If you want to save time you can melt the butter and chocolate in the microwave , you just have to take care that the chocolate does not lose a lot of liquid.
  • For this recipe eggs and butter should be at room temperature , otherwise you will not get the textures necessary for its preparation.

Chocolate cake with lemon cream