- Preheat oven to 170°C and grease and line a 24cm loose-bottomed cake tin with baking paper.
- Melt together the chocolate and the butter – using a double boiler or in the microwave.Add the zest and leave to cool.
- Beat the egg yolks and 100 g of the castor sugar on high speed until light, pale and fluffy. Add the lemon juice.
- Fold the ground almonds into the egg yolk mixture then fold in the cooled chocolate mixture to make the batter.
- Whip the egg whites and the salt until almost stiff peaks, then add the rest of the sugar (30g) and beat until stiff.Fold it into the batter.
- Spoon the batter into the prepared cake tin and bake for ±35 minutes or until a skewer inserted comes out with just a few moist crumbs. (Cover loosely with foil if baking too dark)
- Cool completely, remove from the cake tin and serve dusted with icing sugar,whipped mascarpone and a drizzle of lemon syrup. Flaked almonds optional.
WHIPPED MASCARPONE: Whip together 180 g mascarpone, 15 g icing sugar, vanilla, 5 ml lemon zest and 150 ml cream until thick and whipped.
LEMON SYRUP: Combine 125 ml freshly squeezed lemon juice and 100 g castor sugar and stir until sugar is dissolved. Cook for 3 minutes and cool.
