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Lemon and chocolate torte Andalusia

Sat, 11 March, 2023

Exquisite and decadent, lemon and triple chocolate Andalusia torte is much more than a mere chocolate cake: it’s a chocolatier work of art.

lemon and chocolate torte andalusia

Andalusia, the chocolate fantasia

I’m not going to lie to you: this is a very special occasion cake.

It’s a labour of love and all the elements of it require time and reasonable skill. It’s best made over at least a couple of days and well in advance as the assembled cake needs to set overnight in the fridge.

But if making it for someone whose love of chocolate and lemons matches your love for them – it’s completely worth it.

It’s a triple chocolate explosion of, firstly, nutty, almondy macaron base which is a little similar to dacquoise.

Then there is the exquisite chocolate mousse which could be a dessert on its entirely own.

lemon and chocolate entrement

And finally the glaze, barely sweet, enrobing the whole confection or, as the French fittingly call it, an entrement, in a dark glossy dress.

All that chocolate fantasy is balanced in a wonderful manner by the tart and tangy lemon cream layer.

My recipe is inspired by a creation of Robert Linxe, the founder of La Maison Du Chocolat. Not setting the bar too low at all, am I?

I have consulted several interpretations of the recipe and thus came up with what I think is the best result, below. It is fairly intricate so a good few words of explanation and comment are on order.

andalusia torte

The macaron base layers

The French call it biscuit macaron, a little confusing in a literal translation.

It is a thin layer of almond meringue pastry, flavoured with cocoa. It’s reasonably easy to make and might be amazingly versatile, as the future may show.

Just like for a macaron batter, ground almonds are mixed with icing sugar, with the addition of cocoa powder in this instance. That needs to be gently folded into a meringue made with eight egg whites, beaten stiff then more with sugar.

macaron batter

In the unlikely case that you own three large cake tins, divide the mix between them.

You can also bake one layer at a time, but it will be just as good if you spread the mix directly onto a parchment-lined baking sheet. Draw circles on the parchment to keep the batter in shape or use pre-cut round cake tin liners.

two baking methods

The lemon cream

A simple and a brilliant idea: to combine homemade lemon curd with whipped cream. It creates a light but rich filling, and it also opens up so many possibilities!

Any other flavours might work in different confections, and it is completely legitimate to use good curd from a jar, fold it into whipped cream and have an exquisite dessert in five minutes.

The original recipe adds gelatine to the curd but I think it’s redundant. If you cook the curd until really thick and whip good double cream until stiff, it will keep the shape perfectly.

lemon curd filling

The chocolate mousse

The ultimate chocolate frosting: a light and airy mousse made from chocolate ganache enriched further by whipped cream – quite incredible.

First, you need to make heavy dark chocolate ganache, with more than twice as much chocolate as cream.


When it cools a little, it’s divided in two parts as some of it will need to be reserved to later spread over the top cake layer.

250 grams of the ganache is whipped until pale in colour, boosted in volume and fluffy like, well, a mousse. Extra whipped cream is added at this point and gently folded. It’s a pretty incredible concoction!

chocolate mousse

Assembling the cake

All the elements can be prepared in advance, so for instance, you might make the lemon curd and bake the base layers on day 1.

On day 2 whip the cream for both the lemon and the chocolate filling and prepare both. You can then peel the parchment off the macaron layers, assemble the cake and chill it overnight.

On day 3 make the glaze and the final decorations.

The assembly goes as follows: the base macaron layer, then all the chocolate mousse, spread thickly, then the second macaron layer, inverted so the outside surface is smooth. On top of that on goes the lemon mousse covered with the third macaron, inverted again.

The small amount of reserved heavy ganache is spread over the top layer and then, after the whole thing is chilled well, the chocolate glaze is poured over.

assembling andalusia torte

The chocolate glaze

The glaze is made with milk rather than cream so it’s more liquid. A little butter makes it shinier and the glucose, though optional, makes it softer.

Your decision whether to add sugar to the glaze or not. There isn’t so much sugar in the entrement overall, so I add just a little but if you prefer your chocolate gateaux dark, gothic and grown up, skip that bit of sweetness.

glazing torte

How to make the candied lemon slices?

I have not included the details in the main recipe body to avoid this turning into the longest cake recipe in the world.

Instructions are widely available and simple: slice lemon very thinly and simmer in a sugar syrup (1:1 sugar to water volume) for about an hour, until translucent.

Dry overnight on parchment. Use for decoration and scoff any leftovers – plus reserve the syrup for pancakes!

andalusia torte

More chocolate cake recipes

The best chocolate cake with tart apricot jam filling and chocolate ganache layers. Rich and fudgy gateau, not very difficult to make. Your next birthday cake?

Sacher torte recipe, quite close to the original. Sacher torte is the most famous Viennese confection available in the Sacher Hotel, with long queues.

Silver Palate chocolate cake, a decadent and super moist cake with dark chocolate frosting. NY Times Cooking recipe adapted from The Silver Palate Cookbook.

lemon and chocolate dessert

lemon and chocolate torte Andalusia

Servings: 14Time: 2 hours plus chilling


  • For the macaron layers:
  • 130g (1 cup plus 3 tbsp) ground almonds
  • 130g (1 cup) icing sugar
  • 30g (4 tbsp) unsweetened cocoa powder
  • 8 egg whites (40g each)
  • a pinch of salt
  • 100g (12 cup) caster sugar
  • For the lemon filling:
  • 2 unwaxed lemons
  • 70g (13 cup) caster sugar
  • 2 egg yolks
  • 1 whole egg
  • 40g (3 tbsp) unsalted butter, softened
  • 75g (14 cup) double cream
  • For the chocolate mousse:
  • 250g (1 12 cups) dark chocolate (70%)
  • 100g (12 cup) plus 100g (12 cup) double cream
  • 80g (6 tbsp) unsalted butter, softened
  • For the chocolate glaze:
  • 100ml (23 cup) full fat milk
  • 10g (2 tsp) unsalted butter
  • 10g (2 12 tsp) caster sugar
  • 100g (34 cup) dark chocolate (70%)
  • 8g (1 tsp) glucose
  • For decoration:
  • candied lemon slices and shaved lemon zest (optional)


1. You can bake the 3 bases one after another in a 23cm/9” cake tin with bottom lined with parchment and buttered sides. Alternatively, draw 23cm/9” circles on parchment lined baking sheets.

2. Preheat the oven to 190C fan if available/375F/gas 5. Prepare your tins or baking sheets.

3. In a large bowl stir together the ground almonds, icing sugar and cocoa powder. Make sure it’s lump free.

4. Beat the egg whites with the pinch of salt until stiff peaks, using a handheld or a standing mixer. Add the caster sugar by a spoonful, beating continuously, until you obtain stiff, glossy meringue.

5. Fold the dry ingredients gently into the meringue, taking care not to deflate. Divide the batter between the tins (about 235g each portion) or spread in the circles on the baking sheets . Smooth the surface using an offset spatula.

6. Bake for 17-19 minutes until dry to touch and the surface springs back when pressed with a finger. Leave to cool completely on wire racks.

7. Make the lemon curd: zest and juice the lemons, strain the juice. Place the zest, juice, sugar, egg yolks, whole egg and butter in a medium bowl set over a pan with some simmering water (bain-marie). Whisk the mixture continuously with a hand whisk until it thickens and turns pale, which will take about 20 minutes. Take the bowl off the heat, let the curd cool completely, then cover the surface with cling film and chill in the fridge.

8. When completely cold or on the next day, just before assembling, whip the double cream until stiff. Briefly beat the curd to loosen it up, then beat the whipped cream into it. Chill in the fridge if not using immediately.

9. Make the chocolate ganache: chop the chocolate into small pieces and place in a bowl. Heat the first 100g portion of cream until boiling, then pour over the chocolate. Whisk to a glossy ganache and let it cool until lukewarm.

10. Spoon 250g of the ganache to a separate bowl, reserve the rest. Add the butter to the 250g of ganache and beat with a handheld mixer until light and fluffy. Clean the mixer beaters and whip the other 100g of double cream until stiff. Gently fold it into the whipped ganache.

11. To assemble the cake, peel the parchment off the macaron layers. Place a base layer on a cake wire rack. Place a cake tin ring lined with parchment around it, to stop the fillings from running. Spoon the chocolate mousse over the base and spread with an offset spatula. Place the next layer on top of the mousse. Spread the lemon filling over it and smooth the surface. Invert the last layer on top, so the surface is smooth. Chill in the fridge for 1 hour.

12. Whisk the reserved ganache to smooth, spreading consistency. Spread it over the top layer of the cake and return it to the fridge for a couple of hours or overnight.

13. Remove the cake from the fridge and delicately remove the cake ring and parchment. With a sharp knife shave off any rough bits from the sides.

14. Heat the milk with the butter and sugar until boiling. Pour it over the chopped chocolate pieces in a bowl. Add the glucose and whisk until smooth.

15. Place the cake, still on the wire rack, over a tray. Pour the glaze over the cake, then spread it with a palette knife so it drips down over the edge and covers the sides. Let it cool and set in the fridge.

16. When set, trim the chocolate around the bottom and transfer the cake onto a plate or stand using a palette knife and utmost care. Decorate with shaved lemon zest and/or candied lemon slices, and chill for at least a few hours. Remove from the fridge an hour before serving.

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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