Who doesn like biscuits? There are as many versions to make the same home cake as pastries. In addition, you can do the biscuits and mazapanes of countless ingredients, without repeating and without always eating the same dessert. Therefore, from recipes we propose today a homemade lemon and chocolate cake, where the prominence of flavor falls to lemon, being chocolate a luxury secondary. For the elaboration of this easy chocolate sponge cake we have chosen to use essence of essence of Lemon that we already had open and we did not want us to end up evaporating for not using it. If you have no essence, replace it with a lemon juice (if it is good) or two, if they are smaller. It will also depend on the degree of flavor you want to give, of course, we are more left with the step by step of the lemon and chocolate cake recipe.
| 🚻 8 Diners | 🕘 45M | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make lemon and chocolate cake: |
| 150 grams of respiration flour 100 grams of sugar (½ cup) 50 grams of cocoa powder 2 Egg units 1 on powdered yeast (16 grams) 125 milliliters of olive oil 4 drops of essence of lemon 1 tablespoon dessert of butter 1 tablespoon of supera of sugar avainillad |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with natural juice, |
Ingredients to make lemon and chocolate cake:
1. Before starting with the elaboration of our homemade chocolate and lemon sponge cake, we live the ingredients that we are going to use to make the recipe.
2. In a wide bowl we will mix the flour, yeast and cocoa. They have to be completely integrated. Ah! And the amount of cocoa can vary it according to the degree of chocolate flavor that you want to print when cake.
3. Next, we add the sugar. We separate the whites from the yolks, and beaten these with the sugar avinillado before adding them to the bowl with the rest of the ingredients of the home cake. We make a first mixture to integrate sugar.
4. We now ride the whites with a little sugar (they ride more easily).
5. We add the whites mounted with the essence of lemon and the oil to the anterior pre-chest of the lemon and chocolate cake, and beat until we have a sponge cake as uniform as possible.
6. We grease the mold in which we are going to bake our cake with the butter to the ointment point. We heat the oven to 180º C.
7. Bake our lemon cake and homemade chocolate for about 30 minutes or until when testing the stick, it comes out clean. We wait a few minutes for tempering and unmolding. Bon Appetite!
