Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Bisquit-Layer (with a rim!) |
| 100 grams | Baking Chocolate |
| 6 \N | Egg Whites |
| 250 grams | Sugar |
| 2 \N | Lemons (Just the Juice) |
| 2 tablespoons | Ground Lemon Zest |
| 8 \N | White Gelatine Sheets |
| \N \N | (3 solidify 1 C of liquid) |
| \N \N | Candied Lemon Slices |
Melt half of the chocolate in a double-boiler (bain marie) and paint it on the bisquit layer.
Beat wgg-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.