- 400 grams butter
- 400 grams Dark couverture chocolate
- 8 eggs
- 175 grams sugar
- 1 lemon (zest)
- 2 tablespoons lemon juice
- Vanilla bean
- 2 tablespoons instant Coffee powder
- 4 tablespoons cornstarch
- 275 grams Pastry flour
- 100 grams coarsely chopped white chocolate
- 100 grams coarsely chopped Milk chocolate
- 3 tablespoons powdered sugar
Chop the chocolate and butter. Melt together over a hot water bath.
Separate the eggs. Beat the egg whites with lemon juice until very stiff.
Mix the egg yolks, sugar, lemon zest, vanilla and coffee powder until fluffy. Slowly stir in the chocolate mixture.
Sift the cornstarch and flour into the mixture. Add the egg whites. Fold everything together.
Line the pan with parchment paper. Pour 2/3 of the dough into the pan and smooth. Spread the chopped chocolate over the top. Spread the remaining dough on top and smooth.
Bake for about 45 minutes at 180°C (approximately 350°F). Remove when a toothpick inserted into the center comes out clean. Cool slightly in the pan. Remove from the pan and cool completely on the wire rack. Sprinkle the cake with powdered sugar and serve.