how to make marbled chocolate lemon bars - easy summer dessert recipe! скачать в хорошем качестве

how to make marbled chocolate lemon bars - easy summer dessert recipe!

Marbled Chocolate Lemon Bars; tender cocoa shortbread topped with a creamy and refreshing baked lemon custard and a swirl of rich dark chocolate. Original recipe posted on my site: https://maverickbaking.com/ You can support the channel on Patreon:   / maverickbaking   THANKS TO ARIADNE, PAOLO, SAKI, CRINA, VALERIA, DAVE Q, E, AMELIA, CASEY, REBECCA, DAVE, AND WERLOCK FOR THE PATREON SUPPORT* #chocolate #recipes #baking ~ * MARBLED CHOCOLATE LEMON BARS RECIPE * ~ INGREDIENTS: For the chocolate biscuit base: 185g (1 ½ cups) plain or '00' flour 40g (¼ cup) cocoa powder 175g (11 ½ tbsp) cold salted butter, cut into cubes 75g (⅓ cup) caster or granulated sugar Pinch of salt For the lemon custard and chocolate marble: 4 large egg yolks 397g (1 ½ cups) tin of sweetened condensed milk Zest and juice of 3 lemons 60g (2 oz) milk or dark chocolate, melted Pinch of salt to finish (optional) INSTRUCTIONS: For the chocolate biscuit base: 1) First, preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4. 2) Line a reasonably deep 30 x 20cm (12 x 8in) rectangular baking tray with greaseproof paper. 3) Measure your flour, cocoa, and sugar into a large bowl and add your cubed butter. 4) Rub the butter into the flour and sugar until it resembles dark chunky breadcrumbs (you can do this by hand or with a food processor). 5) Use either your fingers or the back of a spoon to press this mixture down well into your baking tray, it should press into a flat sheet of shortbread dough. (If you feel the mixture is too crumbly, add a little water to help it stick together!) 6) Bake the shortbread for 30-40 minutes until it looks dry on top and feels firm to touch. For the lemon custard and chocolate marble: 1) Place your egg yolks in a large bowl (you can save the whites for omelettes or a meringue topping!) and whisk vigorously by hand or with an electric whisk for about a minute to lighten them. 2) Add the whole tin of condensed milk and whisk for a further 2 minutes. 3) Zest and juice the lemons into the bowl and whisk for another 2 minutes to ensure the filling is lovely and airy. 4) Pour this mousse-like mixture onto the cooling shortbread. 5) Drizzle over your melted chocolate and use the tip of a butter knife to swirl and marble it gently into the lemon mixture. 6) Place into the oven – at 160°C / 140°C fan / 325°F / gas mark 3 – to bake for a final 15 minutes. 7) By this stage the custard should be set or just have the SLIGHTEST wobble, so remove it from the oven and allow it to cool. 8) Chill the cooled marbled chocolate lemon bars in the fridge for at least 2 hours before slicing and serving. 9) Enjoy! BE A MAVERICK: why not swap the 3 lemons for 2 oranges instead to switch up the flavour? These marbled chocolate lemon bars will keep well in the fridge for up to 3 days, but are best enjoyed fresh! Find the Brownie Book and more on MY ETSY STORE: https://www.etsy.com/uk/shop/maverick... TikTok: https://www.tiktok.com/@maverickbakin... Instagram:   / maverickbaking   THANKS FOR WATCHING! x