Instructions: 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.

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