Lemon Foam Torte

Directions

Melt half of the chocolate in a double-boiler (bain marie) 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.