Chocolate-topped Sharp Lemon Cake

Name: Chocolate-topped Sharp Lemon Cake
Ingredients: pinch of salt; 175 g/6 oz self-raising flour; 3-4 tablespoons milk; 50 g/2 oz granulated sugar; 100 g/4 oz dark chocolate; 25 g/1 oz unsalted butter; 175 g/6 oz butter; 175 g/6 oz caster sugar; 3 medium or large eggs; finely grated rind and juice of 2 lemons; 1 rounded teaspoon baking powder

Preparation info

Serves
10

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

175 g/6 oz butter
175 g/6

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Butter a 19-20 cm/7½-8 in square cake tin and line