Lemon and dark chocolate are one of the great taste combinations. This is a moist cake infused with the sharpness of fresh lemon juice. The chocolate should be equally intense; choose the brand with the highest percentage of cocoa solids — some have as much as 70 per cent.
Loosen the sides of the cake with a knife and turn it out on to a baking sheet or a flat plate, then turn it over so it is the right way up. Make holes all over the top of the cake with a skewer, piercing right through to the bottom. Put the granulated sugar and the strained lemon juice into a pan, bring to the boil, stirring to dissolve the sugar, then bubble fiercely for 30 seconds. Pour the hot syrup slowly all over the top of the cake, letting it seep into the holes. Smear the last bit of syrup roughly along the sides of the cake. Press a long, wide strip of baking parchment all round the sides, coming at least
To make the topping, break up the chocolate and put it with
© 1997 Josceline Dimbleby. All rights reserved.