6 eggs
20 tbsp sugar
100 g chocolate, chopped
250 g butter, softened at the room temperature
½ teaspoon lemon juice (optional)
5 wafer sheets


Combine the eggs and sugar.
Cook over steam stirring constantly, until the mixture starts thickening – about 15 minutes.
Add the chocolate and stir until it melts thoroughly. Add the lemon juice (optional).
Leave to cool in a cold place. Stir occasionally.
Beat the butter until foamy. Add to the cold crème and mix until uniform.
Spread ¼ of the crème on 4 wafer sheets, arranging them one on top of the other. Top with the fifth wafer sheet and with a board and a heavy object and leave to set over night.