Follow the steps in order for the best result.
Prepare a baking sheet by lining it with parchment paper or greasing and flouring it to prevent sticking.
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk the egg white until it becomes foamy. Gradually add the sugar, continuing to beat until the mixture forms soft, glossy peaks.
Gently fold in the finely ground almonds, cornstarch, and almond extract until just combined.
Spoon the mixture onto the prepared baking sheet, creating 12 evenly spaced mounds. Ensure there is sufficient space between each mound for spreading.
Bake in the preheated oven for approximately 10 minutes, or until the tops are dry and the cakes have a light, creamy color.
Remove the baked cakes from the baking sheet and transfer them to a wire rack to cool completely.
In a small heatproof bowl set over a pan of simmering water (double boiler), melt half a cup of the chocolate chips until smooth.
In a separate pan, melt the butter over low heat.
In another bowl, whisk together the egg, lemon rind, sugar, and vanilla extract until the mixture is light and fluffy.
Allow the melted chocolate and butter to cool slightly before combining them. Once cooled, add the egg mixture and stir until well combined.
Spread this chocolate mixture generously over the base of each cooled cake, allowing it to set and firm up.
Melt the remaining chocolate chips and pour over the firm chocolate layer on each cake.
Decorate each cake with a single blanched almond on top.
This recipe yields 12 delectable Sarah Bernhardt Cakes.