Frozen lemon cake in a chocolate shell

Ingredients for 1 servings:

• 200 g chocolate (cooking chocolate)
• 20 g butter
• 4 eggs
• 180 g powdered sugar
• 2 lemons, juice and zest
• 12 sheets of gelatin
• 250 ml whipped cream
• Butter and baking paper for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Brush a springform pan (approx. 24 cm diameter) with butter in a few places and line it as evenly as possible with baking paper. Melt the chocolate with 3 tablespoons of water over steam, remove from the steam, and stir in the butter. Pour the chocolate into the pan and let it set in the refrigerator. Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the sugar and grated lemon zest until creamy. Soften the gelatin in cold water. Whisk the cream until stiff and chill. Squeeze the lemons and warm the lemon juice. Squeeze the gelatin and dissolve it in the lemon juice. Stir some of the egg yolk, sugar, and lemon mixture into the warmed lemon juice and dissolved gelatin and heat through. Gradually stir in the remaining cold egg yolk, sugar, and lemon mixture (warming some of the egg yolk mixture at the same time prevents the gelatin from clumping). Now carefully fold the egg whites and whipped cream into the lemon mixture. Pour the mixture into the tin, smooth it out, and place it in the freezer for about 6 hours. About half an hour before serving, remove the cake from the freezer, open the tin, and remove the ring. Carefully remove the baking paper. Place the cake on a plate and let it thaw in the refrigerator before cutting.