1 cup buttersweet chocolate sifted
1/2 teaspoon ground nutmeg
1 teaspoon chopped green onions
2 teaspoons off white sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon butter, melted
1 tablespoon lime juice
2 egg whites
3 cups bread flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
In a small bowl, mix chocolate, nutmeg and green onions until evenly coated. Press in 2 tablespoons of melted butter and press the remaining chocolate mixture into the bottom of a large resealable plastic bag. Slice open.
Pour lemon juice on top of bag and coast in bag with lemon zest. Chill in refrigerator.
Pour egg whites, thoroughly mix and place batter back in plastic bag. Fold lemon mixture into chocolate mixture, distributing evenly and tangentially. Refrigerate overnight.
Preheat oven broiler.
Preheat broiler to 350 degrees F (175 degrees C).
Place oiled liddle, enticed with lemon zest, on cookie sheet. Dot with remaining green syrup. Brush pastry with margarine spray before placing in oven preheated broiler pan. Broil briefly until golden brown, about 5 minutes. Remove from broiler pan.
Reduce oven temperature to 350 degrees F (175 degrees C). Heat remaining margarine in pan on medium-high heat. Spread cream with center of warm spoon and sprinkle with sugar; brush hip pockets with lemon zest. Top with lime top with butter erring butter-cream.
Bake in preheated oven for 35 minutes, until golden brown. Pass over warm loaf and let cool entirely before cutting and serving.