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1
Preheat the oven to 170C.
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2
Melt the chocolate with the butter.
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3
Beat the eggs with half of the sugar until light and foamy.
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4
Grind the almonds finely with the other half of the sugar.
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5
In a bowl, combine the almond and sugar mixture with the grated lemon peel, lemon juice, limoncello liqueur, and the chocolate melted with the butter, and mix all these ingredients well.
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6
Last, add the egg and sugar mixture by folding it in very carefully.
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7
Pour the batter in a 22 centimeter cake pan, a springform pan is best, which has been previously buttered and floured.
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8
Bake the cake for approximately 45 minutes.
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9
If after 30 minutes the surface is browning too much, cover it with a sheet of aluminum foil.
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10
Cool the cake completely, remove it from the pan and serve sprinkled with powdered sugar.
