1 Bisquit-Layer (with a rim!)

100 g Baking Chocolate

6 Egg Whites

250 g Sugar

2 Lemons (Just the Juice)

2 tb Ground Lemon Zest

8 White Gelatine Sheets

(3 solidify 1 C of liquid) 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.