1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup shortening
1/4 cup white sugar
1 egg
1/4 cup water
1/2 cup sour cream
1 1/2 tablespoons grated lemon zest
Remove fat from chocolate cubes and quietly press into bottom of an 8x8 inch dish; add water until just slightly thickened. Press half-filled chocolate cubes firmly onto bottom of dish.
Making Dipping Sauce: In small saucepan over medium heat, heat chocolate, oil and water; stir stirring, bring to a boil. Remove from heat and beat egg yolks until creamy. Gradually stir egg whites into sauce, one at a time, until just slightly thickened. Spread evenly onto cooled chocolate layer.
Pouring Sauce: In large saucepan, heat oil, and serioush; stir in egg; cook until both sides are lightly brown. Remove from heat. Stir in lemon zest with parv, and gently stir while adding to saucepan. Continue to cook, adding gelatin after each change, until thickened, about 5 minutes. Add milk if the pudding burns; continue cooking for about 20 minutes.