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That beautiful lemon curd I made the other day had so far mainly been spread onto English Muffins and waffles for breakfast.

Yesterday night I wanted something a little more sophisticated and dessert-like. The sophistication is detectable in the finished dish in terms of its cultivated look and superior taste only, because it’s a real breeze to make. I think this classic combination of raspberries, dark chocolate, and lemon is just perfect for a hot summer day.

All you need for this “recipe” is a cake or tart base of some sort (I bought a pre-made sponge cake base, which I regret a little bit, but I really didn’t feel like baking), some dark chocolate (1/3 cup) as well as a handful of fresh raspberries and of course about 1 cup of lemon curd.

Melt the dark chocolate in the microwave in 20 second-intervals, stirring after each one. You want about two thirds of the chocolate to be melted, then stir until the residual heat from the already melted bits has liquefied the rest of the chocolate. This tempers the chocolate and will give you a nice crack when you cut the cake later.

Now spread the melted chocolate onto the cake and let it harden. I put it in the fridge while we had dinner.

Once the chocolate has hardened, give your lemon curd a good stir to make it nice and smooth, and spread it onto the chocolate-covered cake.

Finally, arrange your raspberries on top of the lemon curd, and enjoy a gorgeous, fresh summer dessert.

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