Ingredients:
- 3 eggs
- 175 g. softened butter (at room temperature)
- 180 g. icing sugar
- 150 g. flour
- 12 g. baking powder
- 80 g. dark chocolate couverture
- The peel of 1 lemon
- Butter to grease the baking tin
- Optional:
- Cocoa for the mould
Preparation:
- Take the eggs and butter out of the fridge to warm up.
- Separate the yolks from the whites.
- Put the butterfly accessory in the mixing jar.
- Beat the egg yolks with the sugar on speed 4 until white (about 6 minutes).
- Open the mixing jar and carefully add the sifted flour and baking powder and the softened butter (at room temperature) while continuing to beat on speed 4.
- Alternate one tablespoon of flour and one tablespoon of butter. With the last tablespoon of flour, mix in the yeast.
- Remove the dough from the mixing jar. Wash it, put the butterfly mixer back in. Add the egg whites and beat them until stiff on speed 4.
- Mix the egg whites with the spatula into the batter. Use an encircling motion, from top to bottom, so that the batter does not drop.
- Divide the batter between two bowls. Put a little more in one than in the other.
- Place the chopped chocolate in the mixing jar. Blend on speed 7, 30 seconds.
- Select “sauce”, speed 1, 60 degrees, 3 minutes.
- Mix it – outside the jar – with the larger part of the dough.
- Mix the grated lemon peel with the other part of the batter.
- Grease a baking tin with butter. Optionally, sprinkle cocoa powder on top.
- Pour the batter from each bowl into the cake tin in alternating layers.
- Bake in a preheated oven at 180 degrees Celsius for about 50 minutes.
- Allow to cool slightly before unmoulding.
Tips…
- Do not fill the mould to more than ¾ of its capacity. During baking, the dough will increase in volume and may overflow.
- Prick the centre of the dough with a metal utensil. If the tip comes out hot, the cake is cooked.
