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.