Chocolate Cake With Lemon Curd Recipes

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LEMON CURD AND CHOCOLATE GANACHE TART



Lemon Curd and Chocolate Ganache Tart image

Recipe for tart lemon curd, creamy chocolate ganache, and tart dough.

Provided by formerchef

Categories     Dessert

Time 1h30m

Number Of Ingredients 13

6 each Egg Yolks
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
4 oz cold butter (cut into small pieces)
1 tablespoon grated lemon zest
8 oz good dark chocolate
8 oz heavy cream
1.5 cups all purpose flour
2 tablespoon sugar
12 tablespoons butter (1 1/2 sticks, cut into 1? pieces)
1 each egg yolk
2 tablespoons cold water
1/4 tsp. salt (only use if you are using unsalted butter)

Steps:

  • Grate the lemon zest first, using a fresh, clean lemon. Only grate only the yellow part, avoiding the white pith which can be bitter. Then squeeze the lemons through a strainer for their juice.
  • Mix the egg yolks with the sugar in a small heavy bottomed pot. Whisk in the lemon juice.
  • Cook on medium heat until the mixture begins to thicken, stirring constantly. Do not boil or the eggs may scramble.
  • Turn off the heat and whisk in the butter pieces. When all the butter is incorporated, whisk in the lemon zest.
  • Allow to cool in the refrigerator. Yield is approximately 2 cups.
  • Heat the cream in a heavy bottomed pot, just until it gets very hot; do not boil.
  • Put the chocolate in a heat safe bowl and pour the hot cream over it. Wait a few minutes and then whisk until all the chocolate is melted.
  • Yield is approximately 2 cups.
  • Preheat oven to 425 degrees.
  • Fit bowl with metal blade. Add flour, sugar and butter to bowl (add salt if butter is unsalted).
  • Put on the lid and process in short bursts, about 10 times to break up the butter into the flour.
  • Mix the egg yolk and water in a small bowl and with the processor on, pour the egg/water mix through the tube in the lid into the bowl. Keep mixing until the dough forms into a ball inside the bowl. Remove and form into a small cake.
  • Cut the butter into the flour and sugar, working it through by hand until it becomes like coarse meal or breadcrumbs. Mix in the egg/water mixture with a fork until it's incorporated and the dough comes together in a soft ball.
  • Roll the dough out on a lightly floured surface. Once it is rolled out, put it in a 10" tart pan with removable bottom and press the dough into the edges, pulling off any excess.
  • Because the filling for this recipe is not cooked in the tart shell, the crust needs to be baked by itself. To keep the center of the crust from puffing up and cracking during baking, you'll want to weigh it down.
  • Cut a piece of parchment paper or foil to fit the bottom of the tart pan (see tip below).
  • Pierce the bottom of the dough with a fork and put the paper on top.
  • Weigh down with pie weights or beans.
  • Bake for 8 minutes or until the edges of the crust begin to color. Remove from oven, and carefully remove the paper and beans. Put the tart back in the oven and bake until crisp and golden, about another 8 minutes. Remove and let cool. Fill.
  • 1 baked tart crust
  • 1 chocolate ganache recipe
  • 1 lemon curd recipe
  • Once the crust is baked, allow it to cool.
  • Mix up the ganache and while it is still soft, pour it into the crust and place it in the refrigerator to firm up, about 20 minutes. Then spread the lemon curd on top.
  • Optional garnishes; chocolate rose leaves, candied citrus peels or slices, chocolate curls.

Nutrition Facts : ServingSize 1 g

LEMON CUSTARD CAKE



Lemon Custard Cake image

Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. This cake is soft and creamy, with refreshing lemon flavor.

Provided by Vera Z.

Categories     desserts

Time 1h

Number Of Ingredients 9

4 eggs (room temperature)-separated
¾ cup sugar
½ cup unsalted butter-melted and slightly cooled
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup freshly squeezed lemon juice
grated zest from 2 large lemons
1 ¾ cups milk-lukewarm
powdered sugar for dusting

Steps:

  • Preheat the oven to 325°F. Line 8×8-inch baking dish with parchment paper leaving overhang the sides, lightly grease with cooking spray, then set aside.
  • Whip the egg whites until STIFF peaks form, set aside.
  • Beat the egg yolks and sugar until pale yellow.
  • Add melted butter and vanilla and mix until evenly combined.
  • Mix in flour until evenly incorporated.
  • Add lemon juice and lemon zest and mix until combined.
  • Slowly beat in the milk until well combined.
  • Add egg whites and whisk by hand. You don't need to fold it in completely. Leave small egg whites lumps. When you pour it into the pan, lumps will float on the surface and create the top layer during the baking. NOTES: The batter is very, very thin!!!
  • Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center, but the top is firm to touch). Baking time might vary depending on your oven or pan you use but start checking after 35 minutes. If the top browns quickly, you can cover the cake with aluminum foil. Do not overbake it, or the cake will turn out rubbery not custardy in the center.
  • Cool the cake completely before dusting it with powdered sugar.
  • Store leftovers in the fridge

LEMON LAYER CAKE WITH LEMON CURD



Lemon Layer Cake with Lemon Curd image

Deliciously tangy lemon layer cake with lemon curd!

Provided by Becky

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 19

1 cup white sugar
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
⅔ cup fresh lemon juice
1 teaspoon freshly grated lemon zest
2 ⅓ cups cake flour
2 ¾ teaspoons baking powder
¼ teaspoon salt
1 ¾ cups white sugar, divided
2 tablespoons lightly packed finely grated lemon zest
¾ cup unsalted butter, softened
1 cup whole milk, at room temperature
5 egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup unsalted butter, softened
2 tablespoons lightly packed finely grated lemon zest
3 ½ cups sifted confectioners' sugar
3 tablespoons fresh lemon juice

Steps:

  • Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic.
  • Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest.
  • Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator.
  • While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans.
  • Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined.
  • Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended.
  • Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour.
  • Cut cooled layers in half and layer with curd.
  • Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

Nutrition Facts : Calories 753.4 calories, Carbohydrate 107 g, Cholesterol 153.6 mg, Fat 35.1 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 21.6 g, Sodium 210.1 mg, Sugar 83.2 g

CHOCOLATE CAKE WITH LEMON CURD FILLING



Chocolate Cake With Lemon Curd Filling image

Make and share this Chocolate Cake With Lemon Curd Filling recipe from Food.com.

Provided by rockerchick

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

200 g self raising flour
40 g cocoa powder
230 g caster sugar
4 large eggs
240 g soft margarine
1/4 teaspoon vanilla extract
110 g milk chocolate
2 teaspoons milk
270 g lemon curd
500 g milk chocolate

Steps:

  • Pre-heat the oven to 160ºC/140ºC fan.
  • Line 2 8inch tins with greaseproof paper.
  • Grate the milk chocolate (110g).
  • Put all of the ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 240g soft margarine, ¼ tsp vanilla extract, 2 tsp milk and the grated chocolate) mix on a low speed until fully combined.
  • Divide the mixture evenly between the two tins. Make sure you spread the mixture out so it is even.
  • Put the tins in the oven and cook for 50 minutes. After 50 minutes put a skewer in the middle and check if it comes out clean. If not, pop back in the oven for 10 more minutes and look again.
  • When cooked, remove the cakes from the oven and leave to cool in the tins for 20 minutes. After 20 minutes, remove the cakes from their tins and carefully peel off the greaseproof paper and pop them onto a wire rack to cool completely.
  • Once cooled, use a knife to carve off the top of the bottom cake (so it's flat and the top part of the cake will sit on it nicely).
  • Spread the lemon curd evenly on top of the bottom part of the cake.
  • Carefully place the top part of the cake on top.
  • To melt your chocolate coating, break the chocolate into squares and put into a glass bowl.
  • Place over a pan of barely simmering water.
  • You need to melt the chocolate very slowly, only stirring now and again or it will go hard. Be patient, it's worth it!
  • One melted spread over the cake.
  • Leave to cool. Store in an airtight container.

COCONUT-RUM CAKE WITH LEMON CURD AND WHITE CHOCOLATE GANACHE



Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache image

A subtle lemon-coconut-rum cake with fantastic fillings and topped with a white chocolate ganache. Perfect for a special occasion. I received this recipe from a retired baker. All the measurements were in "baker's speak". Here is my version for the home cook.

Provided by StaceyD

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h

Yield 14

Number Of Ingredients 32

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
5 large eggs, at room temperature
⅔ cup full-fat coconut milk
⅔ cup heavy cream
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
¾ cup white sugar
1 tablespoon cornstarch
3 large eggs
2 large egg yolks
½ cup fresh lemon juice
1 tablespoon lemon zest
3 tablespoons unsalted butter
½ cup white sugar
4 teaspoons cornstarch
1 large egg
1 large egg yolk
1 cup full-fat coconut milk
2 tablespoons unsalted butter
1 teaspoon coconut-flavored rum (such as Malibu®)
¼ cup white sugar
¼ cup water
½ fluid ounce coconut-flavored rum (such as Malibu®)
⅓ cup heavy cream
4 tablespoons unsalted butter
2 tablespoons light corn syrup
1 fluid ounce coconut-flavored rum (such as Malibu®)
9 ounces white chocolate melting wafers (such as Ghirardelli®)
1 cup toasted sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
  • Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
  • Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
  • While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
  • Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
  • Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
  • Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
  • Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
  • Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
  • For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
  • For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
  • Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.

Nutrition Facts : Calories 774.7 calories, Carbohydrate 87 g, Cholesterol 247.1 mg, Fat 44.5 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 28.5 g, Sodium 283.1 mg, Sugar 56.8 g

LEMON-LATTICE WHITE CHOCOLATE CAKE



Lemon-Lattice White Chocolate Cake image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Graduation     Lemon     Winter     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

Lemon Curd
3/4 cup fresh lemon juice
2 tablespoons cornstarch
1 cup plus 2 tablespoons sugar
3 large eggs
6 large egg yolks
1/2 cup plus 1 tablespoon unsalted butter, cut into small pieces
2 tablespoons grated lemon peel
Frosting
2 1/4 cups whipping cream
4 1/2 ounces imported white chocolate (such as Lindt), chopped
3/4 teaspoon vanilla extract
Cake
2 3/4 cups sifted all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
4 ounces imported white chocolate (such as Lindt), chopped
1 cup whipping cream
1/2 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
2 cups sugar
4 large eggs, separated

Steps:

  • For lemon curd:
  • Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)
  • For frosting:
  • Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1 3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
  • Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and vanilla.
  • Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.
  • Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
  • Place remaining lemon curd in pastry bag fitted with no. 2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with no. 2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand at room temperature 30 minutes before serving.

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From bestfoodmagazineallrecipesfree.netlify.app


CHOCOLATE CAKE WITH LEMON CURD FILLING RECIPES
2005-07-26 · I agree, a pie filling type of lemon filling like a lemon curd or the recipe from the Wilton site recipe box, something like that. Martha Stewart's site usually has a few different lemon curd recipes. Some can be made up ahead and frozen before use. Lemon curds can be kept at room temperature whereas the Jello Lemon Pie Filling types must be refridgerated or they separate.
From tfrecipes.com


WHITE LAYER CAKE WITH LEMON CURD FILLING RECIPE | MARTHA ...
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From confidentrecipe.netlify.app


20 WAYS TO MAKE AND USE LEMON CURD | ALLRECIPES
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From allrecipesfree.netlify.app


LEMON CURD LAYER CAKE WITH WHITE CHOCOLATE BUTTERCREAM
2013-07-18 Pour curd through a fine-mesh strainer into a bowl and chill until ready to use. To assemble, place one cake layer on a cake stand and spread with 1 ⁄ …
From saveur.com


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