For the cake:
6 eggs
3/4 cup all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
For the filling:
1 envelope unflavored gelatin
1 cup confectioners' sugar
4 large egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup water
1 tablespoon grated lemon zest
1/4 cup dark rum
4 large egg whites
For the glaze:
90g dark chocolate chips, chopped
1/2 cup unsalted butter
For the cake:
6 eggs
3/4 cup all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
For the filling:
1 envelope unflavored gelatin
1 cup confectioners' sugar
4 large egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup water
1 tablespoon grated lemon zest
1/4 cup dark rum
4 large egg whites
For the glaze:
90g dark chocolate chips, chopped
1/2 cup unsalted butter
Cake: Beat the eggs well and add the flour gradually
Continue beating until you get a smooth batter (about 8 minutes)
Add half of the all-purpose flour and melted butter
Mix well
Add the remaining flour and vanilla extract
Mix well and pour into a round, 9-inch cake pan greased and floured
Bake in a moderate oven at 150°C for about 35-40 minutes or until golden brown
Remove from the oven, run a knife around the edge of the cake, and invert onto a wire rack to cool
Let the cake cool completely
Cut the cake into two layers
Place the bottom layer back in the pan
Fill with the lemon chiffon cream and cover with the top layer
Refrigerate until the filling is firm
Remove from the pan and place on a wire rack to cool
Glaze with dark chocolate glaze, chopped
Place the cake on a large plastic container lid
Cover the lid tightly and refrigerate for at least 2 hours or overnight
Decorate with whipped cream, if desired
