- softened butter - 100 Grams
- sugar - 150 Grams
- vanilla essence - 1/2 teaspoonfuls
- eggs - 2 pieces
- lemon peel - 1 teaspoon
- flour - 1 1/4 Cups
- baking powder - 5 Grams
- salt - 1 pinch
- dark chocolate - 100 Grams
- sour cream - 125 milliliters
- cream or milk - 2 Art. spoons
- chocolate liqueur or brandy - 1 teaspoon
1. In a bowl, sift flour, baking powder and salt. In another bowl mix with a softened butter and sugar at medium speed. Add eggs one at a time, whisking after each addition. Add a portion of the flour and lemon zest, whisk at a slow speed until smooth. Add a portion of sour cream and whip. Thus alternately add the remaining flour and sour cream, whisking until homogeneous. 2. Transfer half of the test to another bowl. Melt the chocolate in a water bath and mix with cream and liqueur. 3. Add the chocolate mass in half the dough and mix. 4. Lay layers of dark and light dough in a form, oiled and lined with parchment paper. With a knife or a handle of a spoon, gently mix, creating a marble effect. 5. Bake the cake in a preheated 180 degree oven for 50-60 minutes.
Servings: 8