CLASSIC PROCEDURE:
_ First mix the sugar with the soft butter in a large salad bowl, then add the egg and flour and mix everything well with a spoon or fork.
_ Add the yeast, the lemon zest last and add the chocolate chips, mixing them well with the dough.
_ Now take a 22-24 cm mold, line it with baking paper, pour half of the dough and level with a spoon, distribute pieces of milk chocolate on the base you have just created and cover everything with the rest of the dough, take care to even out well.
_ Bake at 180 degrees for 30 minutes in static or ventilated mode, let the chocolate biscuit cake cool well on a rack before removing it from the mold.
THERMOMIX PROCEDURE:
_ Place the sugar and lemon zest in the Thermomix bowl and mix for 10 seconds at speed 10, add the eggs and butter, work for 5 seconds at speed 5, add the yeast and flour and work for 10 seconds seconds at speed 9, add the chocolate chips and mix for 5 seconds at speed 6 counterclockwise.
_ Continue the preparation in the same way as the classic procedure.
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