Yield: 1 Servings
|1 \N||Bisquit-Layer (with a rim!)|
|100 grams||Baking Chocolate|
|6 \N||Egg Whites|
|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.