Parrozzo

Method

Put the almonds in boiling water for around 5 minutes then dry them with a cloth and skin. Finely mince with a mixer. Add the semolina and the lemon zest, blending until you get a floury mixture. Separate the egg yolk from the egg white. Beat the egg whites until stiff with a tiny bit of salt. Now add the egg whites to the almond and semolina mixture and add the egg yolks, one by one, together with the sugar. Mix well. Cover a dome-shaped mould with tinfoil and pour in the mixture. Put in the oven at 200° for 45 minutes. When cooked, put the cake on a piece of paper towel and let it stand for 24 hours. Melt the chocolate with butter, then spread it on the bottom of the cake. When the chocolate has cooled, spread it on the rest of the cake. Allow to cool and serve.