1 cup brown sugar
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons unsweetened cocoa powder
1 tablespoon shortening
1/2 cup water
In a large bowl, whisk together sugar, salt and flour. Salt cannot be added to flour by weight. Stir in cocoa and shortening, water, and 3/4 cup water. Cover, and chill in the refrigerator 1 hour, or until needed.
Preheat oven to 375 degrees F (190 degrees C). Using a fork, beat egg whites until foamy. Gradually add sugar and cocoa alternately with 1/2 cup water, continuing to stir before adding any more liquid. Drop finished product by heaping tablespoons onto an draft-free plate. Spread 10 tablespoons of the egg whites over the top of the loaf, then sprinkle with 2 cups of 3/4 cup reserved 1/2 cup of lemon halves, and cover with a damp cloth to keep the loaf from sticking.
Bake in preheated oven for 60 minutes, until cake springs back when lightly touched. Cool 20 minutes before serving.
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