TEST: lemon torta

3/4 cup butter room temp

6 oz white chocolate chopped 

5 egg whites

1/4 tsp salt 

5 egg yolks 

2/3 cup sugar 

1 1/2 cups almond flour 

1/4 cup lemon juice - about 2 lemons 

4 tsp lemon zest - about 4 lemons 

Preheat the oven to 350 degrees. Butter the inside of a 9 inch spring form pan.

in a double boiler add the butter and chocolate and melt until smooth.

Place the egg whites in a medium bowl with the salt and beat the whites on medium speed until stiff peaks form, about 2 minutes.

Place the yolks in a slightly larger bowl with the sugar. 

Transfer the mixer to the yolk bowl and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. 

Using a rubber spatula, stir the chocolate mixture, almond flour, lemon juice and lemon zest into the yolks. 

In 2 batches, fold the whipped whites into the chocolate base. 

Pour the mixture into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

Cool completely on a wire rack. When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners sugar. Serve with soft whipped cream if desired.