Title: Lemon foam torte
 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.