Lemon Chocolate Easter Cake Recipe

Nothing like chocolate candy to celebrate Easter! This year, this beautiful egg-shaped cookie, deliciously decorated with lemon curd, will match: the sweetness of the chocolate and the hint of acidity of the lemon go perfectly together! This recipe is really very easy and doesn’t require you to be a great pastry chef. Anyone can do it. You can even make it in advance, it keeps well for 2 to 3 days (more time is needed than ingesting…).

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Recipe for Easter chocolate cookies, lemon heart

Preparation time: 10 minutes
Preparation time: 12 minutes
break: 2 hours

Photo: Guillaume Marinette

Ingredients:

– 220 g of flour
– 50 grams of flour
– 80 g soft butter
– 1 piece of unsweetened cocoa
– 120 g of brown sugar
– 1 egg
– 1/2 teaspoon of baking powder
– 1 pinch of vanilla powder

For decoration:
– 200 g of lemon curd
– 1 piece of powdered sugar

Photo: Guillaume Marinette

1. Beat butter with brown sugar and vanilla until creamy.

Photo: Guillaume Marinette

2. Add the egg and all the powders.

Photo: Guillaume Marinette

3. Using a pastry robot, or by hand, mix the preparation without overworking.

Photo: Guillaume Marinette

4. Shape the dough into a ball. Cover and refrigerate for 2 hours.

Photo: Guillaume Marinette

5. Roll the dough to a thickness of 4-5 mm. Cut out the dough with cookie cutters.

Photo: Guillaume Marinette

6. Place the cut biscuit on a baking sheet lined with baking paper and bake for 12 minutes at 180°C.

Photo: Guillaume Marinette

7. Spread lemon curd on top of half of the cookies and dust the cookies with powdered sugar as desired.

Photo: Guillaume Marinette

8. Store in the pan once the cookies have cooled completely.

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