|5||eggs (separate egg white and yolk)|
|½||teaspoon||grated lemon rind|
|⅔||cup||roasted chopped almond|
Put butter, yolks, 2 tablespoons of sugar, salt, ground cinnamon and vanilla essence into a work bowl of the food processor, use the metal blade. Process until blended and creamy. Pour the mixture into a large mixing bowl. Beat egg whites in a medium size mixing bowl with an electric mixer until fluffy. Pour in one by one tablespoon sugar and beat until set. Fold in each time ¼ of the meringue into the yolk mixture. Alternate with grated chocolate, cake flour and almonds. Then mix in melted butter. Pour the batter into 2 loaf pans, bake at High (600-700 Watts) for 4 minutes each. Frosted with butter cream.
Put sugar and water into a 1-quart glass measure, cover tightly with microwave plastic wrap, microwave at High for 10 minutes to produce a heavy syrup. Beat yolks with an electric mixer until pale in colour, pour the stream of syrup and beat with maximum speed. Pour in melted shortening, blend well with cocoa powder and go on beating. Beat butter in a large mixing bowl until fluffy. Pour the yolk mixture into the butter bowl and beat well.