A chocolate lover’s fantasy. For a really important occasion, something. This cake can be made with either chocolate or hazelnut liqueur, or both. It was initially posted on CakeRecipe.com.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 24 |
| Yield: | 24 bars |
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup canola oil
- ⅔ cup confectioners’ sugar
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- ½ cup lemon juice
- ⅓ cup white sugar
- 1 lemon, zested
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, oil, and sugar in a bowl. Pat into a 9×13-inch baking pan.
- Bake in the preheated oven until golden around the edges, about 20 minutes. Cool on a wire rack.
- Meanwhile, beat sweetened condensed milk, eggs, lemon juice, sugar, lemon zest, and baking powder together until just blended. Pour over the cooled crust.
- Return to the oven and bake until the filling is set, 13 to 17 minutes. Cool on a wire rack.
- Refrigerate for at least 2 hours before cutting into 24 bars.
- I used a dark nonstick pan for this. You may wish to adjust accordingly if you’re using an aluminum pan.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 35 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This was sooo good! Made the recipe as is, Crust was light, flaky, it gave it the perfect texture for the lemon cream..Next time I want to try it with a graham cracker crust, but this recipe is perfect as is! I just like graham cracker crusts, lol