6 eggs
1 cup of sugar (180 g)
1 tablespoon of grated lemon zest
1 cup of all-purpose flour (120 g)
1 teaspoon of active dry yeast
1/3 cup of melted butter
1/4 cup of chocolate chips, 200 g of semisweet chocolate, melted in a water bath
6 eggs
1 cup of sugar (180 g)
1 tablespoon of grated lemon zest
1 cup of all-purpose flour (120 g)
1 teaspoon of active dry yeast
1/3 cup of melted butter
1/4 cup of chocolate chips, 200 g of semisweet chocolate, melted in a water bath
Beat the eggs with sugar for 10 minutes
Add the lemon zest
Sift the flour and yeast over the egg mixture and mix delicately, alternating with the melted butter
Divide the dough into two bowls and, in one of them, sift the chocolate and mix carefully
Grease a baking dish measuring 45 x 30.5 cm with parchment paper and melted butter
Cut strips in the baking dish, alternating the doughs, and use a spatula to mix them, forming patterns
Bake in a hot oven (200°C), preheated, for 35 minutes or until the edges start to release from the baking dish
Remove from the oven and let it cool
Unmold onto a cloth and then flip carefully, so that the top surface of the cake is facing up
Let it cool further and flip again
Spread the chocolate and roll it up along the longer side
223 calories per slice
