Preparation

beat the butter with the sugar, egg yolks, salt and lemon zest. add the melted chocolate in a double boiler, the whites beaten in snow, the flour and the yeast. bake in a greased round pan, without letting it dry. let it cool. split in half, fill with apricot jam and cover with chocolate icing.
roof
(Chocolate Icing)
mix the sifted sugar, chocolate and water. beat for 5 minutes. pour over the pie, smooth it with a knife and let it dry in the oven. (The oven must be hot. Just leave the door open and the pie on the stove).
serve with whipped cream.

Ingredients

  • 200g butter
  • 200g of sugar
  • 6 eggs
  • 1/2 lemon zest
  • 250g chocolate in tablet
  • 150g of wheat flour
  • 2 teaspoons baking powder
  • filling
  • 1 glass of 200g of apricot jam
  • roof
  • 250g of sugar
  • 125g chocolate powder
  • 6 tablespoons of water