Ingredients
| 1 | bisquit layer (with a rim) | | 3 oz. | baking chocolate | | 6 | egg Whites | | 8 oz. | sugar | | 2 | lemons, juice of | | 2 tbsp. | lemon zest, ground | | 5 | white gelatine sheets | | 3 | white gelatine sheets solidified with | | 1 cup | liquid | | Candied lemon slices |
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Instructions
Melt half of the chocolate in a double-boiler and paint it on the bisquit layer. Beat egg-whites mixed with sugar until very stiff. Stir lemon juice, zest and dissolved gelatine carefully into the foam. Put the foam onto the layer in the shape of half a ball. Cool the torte in the refrigirator for 2 hours. Melt the rest of the chocolate and use it together with the candied slices to decorate the torte.
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