Lemon Chocolate Cake

For the lemon chocolate cake, preheat the oven to 180 °C. Now separate the eggs and beat the egg whites to snow. Beat the egg yolks with 200g butter and powdered sugar until foamy, tear the lemon zest and add.

Now mix with the juice and the rest of the ingredients, now put the whole thing in a mold and bake for about 1 hour. For the filling, melt the chocolate over steam. Add lemon zest, butter and sugar and mix well.

Cut the cooled cake twice and spread with the cream. Reassemble the cake and let the cream slowly run over the top of the lemon chocolate cake.

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