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Preheat the oven to 160C and prepare a seven-inch round springform pan with grease and parchment paper.
Separate the egg whites from the yolks and place the egg whites into a large mixing bowl.
Melt the chocolate in a large mixing bowl, either in the microwave or over the hob using the double boiler method.
Allow the chocolate to cool slightly, then whisk in the egg yolks until completely blended.
Whip the egg whites until stiff peaks form.
Fold the whipped egg whites into the chocolate mixture in three separate portions until no traces of egg white remain.
Gently mix in the lemon juice and zest until just combined.
Pour the mixture into the cake tin and bake for roughly 40 minutes.
Allow the cake to cool completely overnight in the tin before dusting with icing sugar.