Categories: Cakes, Desserts, Pie 
      Yield: 1 servings 
  
      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.