Vera's Recipes

Cakes Fillings And Frostings

Flourless Lemon-Chocolate Cake

Cakes Fillings And Frostings
Serves 12
12 ingredients
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Ingredients

  • ¾ cup whole almonds
  • 2 oz unsweetened chocolate
  • 1 lb semi-sweet chocolate
  • ¾ cup room temperature butter
  • 1 cup sugar
  • grated zest of 2 lemons plus peel
  • ½ tsp vanilla
  • 6 eggs
  • ¼ tsp salt
  • 1 for glaze lemon
  • ¾ cup for glaze heavy cream
  • candied lemon peel, optional

Method

  1. Heat the oven to 250 degrees. Butter a 9-inch springform pan. Line the bottom with a round of waxed paper and butter the paper. Grind the almonds. Chop the unsweetened chocolate and 1/2 pound of the semisweet chocolate. Put all the chopped chocolate in a heat-proof bowl and melt in the oven. Remove and let cool completely. Raise the oven temperature to 350 degrees.
  2. Beat the butter, 3/4 cup sugar, lemon zest and vanilla until light and fluffy. Separate the eggs. Beat the yolks into the butter mixture one at a time, then add the melted chocolate and almonds.
  3. Beat the egg whites with the salt until they hold soft peaks. Gradually beat in 1/4 cup sugar. Beat until the whites hold stiff peaks. Fold 1/3 of the whites into the chocolate mixture. Then fold the remaining whites into the lightened chocolate.
  4. Pour into the prepared pan and bake until moist crumbs cling to a toothpick stuck into the center (40-45 minutes). Cool 10 minutes. Run a knife around the edge to loosen the cake and then remove the sides of the pan. Cool completely. Invert onto a rack and remove the bottom and waxed paper.
  5. Glaze: Remove the yellow zest of the third lemon in long strips. Put the zest and cream in a saucepan. Bring to a simmer over medium heat, remove from the heat and cover. Let steep 2 minutes. Remove the zest. Chop the remaining 1/2 pound semi-sweet chocolate and stir into the cream until smooth. Cool until thickened. Pour the glaze over the cake, spreading to coat the top and sides. Garnish with candied lemon peel (optional).

Notes

From First for Women Magazine (May '91). Makes 12 servings. Per serving: Cal. 521, Protein 7g, Fat 40g, Sodium 86mg, Carb. 42g, Chol. 158mg.

Original card

The recipe above was transcribed from this scan of Vera’s original card.