Lemon Chocolate Cake in a Jar with Raspberry Cream

Jarred Lemon and Chocolate Cake Recipe

Category: Desserts
Serves: 4

Ingredients:

Instructions:

1. Prepare the Lemon Sponge:
   Begin by preparing the lemon-flavored sponge. Separate the egg yolks from the whites. Whisk the egg yolks with an electric mixer, adding 45g of sugar, until they become pale and creamy. Add the honey and mix well. In a separate bowl, whisk the egg whites with the remaining sugar until soft peaks form. Carefully combine both mixtures using a spatula, ensuring you don’t deflate the egg whites. Add the sifted flour and fold gently to combine.

2. Baking the Lemon Sponge:
   Line a 36×27 cm baking tray with parchment paper. Spread the lemon batter evenly over the tray and level it using a flat spatula. Bake in a preheated static oven at 190°C for 5 minutes. The surface of the sponge should be lightly golden. Do not open the oven during baking to maintain the moisture.

3. Prepare the Chocolate Sponge:
   While the lemon sponge is cooling, prepare the chocolate sponge. Whisk the egg yolks until they become light and frothy, then beat the egg whites with the remaining sugar to soft peaks. Gently combine both mixtures and fold in the sifted flour and cocoa powder. Bake in the same preheated oven at 190°C for another 5 minutes. Once baked, remove from the oven and set aside.

4. Prepare the Raspberry Cream:
   In a blender, puree 125g of raspberries and strain the mixture to remove the seeds. Transfer the raspberry sauce to a bowl and mix it with the Greek yogurt, using a whisk to combine thoroughly. In another bowl, whip the fresh cream until soft peaks form, then gently fold in the powdered sugar. Combine the whipped cream with the raspberry mixture, stirring delicately to incorporate.

5. Assemble the Cake in Jars:
   For this dessert, you’ll need four 200 ml glass jars. Cut four 7 cm discs from the chocolate sponge using a cookie cutter. Fill a piping bag with the raspberry cream and pipe a layer of cream into each jar. Place a chocolate sponge disc on top of the cream, followed by another layer of cream. Repeat this layering with another disc of chocolate sponge and finish with a final layer of cream. Top the jarred cakes with fresh raspberries and a drizzle of melted dark chocolate.

6. Chill and Serve:
   Let the jarred cakes chill in the refrigerator for at least an hour before serving, allowing the flavors to meld together. When ready, serve directly from the jars for a fun and portable dessert experience.

This delightful Torta in Barattolo combines the tangy freshness of lemon and the richness of chocolate, layered with smooth raspberry cream and topped with fresh fruit and dark chocolate. Perfect for any occasion, these jarred cakes are a sweet treat that is as visually appealing as it is delicious. Enjoy every bite of this indulgent, homemade dessert!