Ingredients:
- 3 eggs
- 175 g. butter (softened at room temperature)
- 180 g icing sugar
- 150 g. of flour
- 12 g yeast
- 80 g. dark chocolate topping
- The skin of 1 lemon
- butter to spread on the mold
- Optional:
- Cocoa for the mold
Preparation:
- Remove the eggs and butter from the fridge to warm them up.
- Separate the yolks from the whites.
- Place the butterfly accessory in the mixing jug.
- Beat the yolks with the sugar on speed 4 until there is a white mass.
- Open the mouth and carefully, add the flour and yeast – sieved – and the butter (soft; at room temperature) while continuing to beat.
- Alternately add tablespoons of flour and tablespoons of butter. With the last tablespoon of flour, mix in the yeast.
- Remove the dough from the mixing jug. Wash it, introduce the egg whites and beat at speed 4 until firm.
- Use a spatula to mix the egg whites with the dough. Do it from top to bottom so that the dough does not fall.
- Divide the dough into two bowls. Put a little more on one than the other.
- Place the chopped chocolate in the glass. Crush at speed 7, 30 seconds.
- Melt the crushed chocolate at speed 1, 40 degrees, 3 minutes.
- Take the melted chocolate out of the jug and mix it with the larger portion of dough.
- Mix the grated lemon peel with the other part of the dough.
- Butter a pan. Optionally, sprinkle cocoa powder on top.
- Pour the dough from each bowl into the pan in alternate layers.
- Cook in a preheated oven at 180 degrees for about 50 minutes.
- Let cool a little before removing from the mold.
Tips…
- Do not fill the mold to more than ¾ of its capacity. When cooked, the dough increases in volume and may overflow.
- Prick the center of the dough with a metal implement. If it comes out hot, the cake is already cooked.
