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Ingredientes
- 1 x Bisquit-Layer (with a rim!)
- 100 gm Baking Chocolate
- 6 x Egg Whites
- 250 gm Sugar
- 2 x Lemons (Just the Juice)
- 2 Tbsp. Grnd Lemon Zest
- 8 x White Gelatine Sheets (3 solidify 1 C of liquid) Candied Lemon Slices
Direcciones
- Heat half of the chocolate in a double-boiler (bain marie) and paint it on the bisquit layer.
- Beat wgg-whites mixed with sugar till 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. Cold the torte in the refrigirator for 2 hrs.
- Heat the rest of the chocolate and use it together with the candied slices to decorate the torte.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 423g | |
| Calories 1492 | |
| Calories from Fat 440 | 29% |
| Total Fat 52.53g | 66% |
| Saturated Fat 32.38g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 939mg | 27% |
| Total Carbs 287.44g | 77% |
| Dietary Fiber 19.6g | 65% |
| Sugars 252.72g | 168% |
| Protein 13.76g | 22% |
