Servings: 8 people
Calories: 110kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or spatula
- Saucepan
- Measuring cups and spoons
- Mixing spatula
Ingredients
- 1 cup icing sugar
- 2-3 tablespoons lemon juice freshly squeezed preferred
- optional lemon zest
- 200 g semi-sweet dark chocolate
- 200 ml whipping cream
- 200 g dulce de leche
- 150 g cream cheese
- 1 tablespoon butter (optional)
- 5 tablespoons sugar
- 3 tablespoons cocoa powder
- 2 tablespoons butter
- 2 tablespoons milk
Instructions
- For the lemon glaze, mix icing sugar and lemon juice until thick and glossy; add lemon zest if desired.
- Melt chocolate for the ganache, then stir in cream until soft and shiny; cool slightly before pouring.
- Beat cream cheese and dulce de leche for the frosting until combined; chill for 15 minutes before spreading.
- For the cocoa glaze, combine ingredients in a saucepan over low heat and stir until glossy and slightly thickened.
Notes
For an extra layer of flavor, brush your cake with simple syrup before adding toppings.
Leftover lemon glaze can be stored in the fridge for up to a week.
Chocolate ganache can be refrigerated for up to five days; reheat gently to soften.
Use freshly squeezed lemon juice for the best flavor.
To lighten things up, consider making a low-sugar lemon glaze or using Greek yogurt in place of cream cheese.
Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 15mg | Sodium: 30mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 120IU | Calcium: 20mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!