---

220 g baking chocolate
22 g butter
4 eggs
200 g powder sugar
juice and peel of two organic lemons
12 leaves gelatine
250 ml whipping cream
0

---

Line a bake tin with parchment paper. Melt chocolate and 4 tblsp water over steaming water, add butter and pour the mixture into the baking tin. Put it into the fridge to become a solid.
Beat yolks, sugar and grated lemon peel until fluffy. Soak gelatine in cold water, whisk whipping cream until stiff and put it into the fridge.
Slightly heat lemon juice and add the gelatine, cool and then stir it into the yolk mixture. Beat egg whites until stiff peaks form and fold it into the yolk mixture alternately with the whipped cream. Now spoon the mixture into the bake tin and let it allow to rest in the deep fryer for about three hours. Take it out 1.5 hours before serve, remove the paper, put it on a big plate and let it thaw in the fridge.