1. Melt the butter in a saucepan, add the broken chocolate and melt it by stirring. Beat the egg whites until stiff peaks form, and add granulated sugar. Beat the egg yolks with powdered and vanilla sugar. Gradually add the grated lemon peel, melted chocolate, cake mix, dark cocoa, nuts and stiff egg whites.
2. Pour the batter into a greased and floured cake pan and bake at 170°C for 50-55 minutes.
3. Let the cake cool in the mold and then turn it out.
4. Melt the ingredients for the glaze over steam and pour over the cake.

A good tip:
The classic version of the recipe with wheat flour is prepared by substituting Cake mix Liana for 150 g of semi-coarse flour and adding 1 bag of Liana baking powder.