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1
Preheat the oven to 170 degrees Celsius.
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2
Add 1 egg, 500 milliliters of milk, 120 grams of sugar, 60 grams of flour, and 1 teaspoon vanilla, and a small amount of lemon zest in a bowl. Mix well using an electric mixer on low speed.
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3
Pour the mixture into a saucepan and cook it on low heat stirring continuously until it becomes a thick cream.
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4
Allow the cream to cool and melt the two chocolates using a double boiler or in the microwave.
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5
Once the cream has cooled, divide it into two bowls.
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6
Add the melted chocolate to one of the bowls. Stir it well until it is blended well.
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7
Beat the remaining and sugar in a bowl using an electric mixer on low speed.
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8
Add a small amount of lemon zest and remaining vanilla and continue mixing.
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9
Slowly pour the oil and continue mixing.
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10
Add the remaining milk and mix for a few seconds.
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11
Add the flour sifted with the baking powder and combine all the ingredients until completely incorporated.
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12
Lightly oil and flour a 9-inch cake pan. Pour the batter into the pan.
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13
Add spoonfuls of plain cream alternating with spoonfuls of chocolate cream atop the cake's surface.
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14
Bake the cake for 45 minutes. Allow the cake to cool and serve.
