Lemon Chiffon Cake with Chocolate

Prepare the dough and let it rest in the pan

Make the filling

In a saucepan, mix together the egg yolks, 1 cup of whipped cream, gelatin, water, grated lemon zest, and lemon juice

Cook over medium heat, stirring constantly, until it thickens

Set aside, melt the chocolate with butter

Place the saucepan over an ice bath or refrigerate and let it thicken, stirring occasionally

Beat the egg whites until stiff, add 1 cup of whipped cream and 1 tablespoon each of gelatin and lemon juice, beating until stiff peaks form

Add to the lemon mixture

Pour a layer of the mixture into the prepared pan with the dough

Reserve some of the melted chocolate for topping

Continue layering the creme and chocolate, leaving a little chocolate for the final layer

Serves 8 people.