The egg yolks and sugar should be put in the bowl of a KitchenAid stand mixer using the whisk attachment. For a few minutes, mix the ingredients together at medium speed to obtain a creamy texture.
Melted butter, oil, amaretto, almond flavor, and lemon zest should all be added. Combine everything and thoroughly incorporate.
Melted butter, oil, amaretto, almond flavor, and lemon zest should all be added. Combine everything and thoroughly incorporate.
The egg whites should be whipped with an electric mixer until stiff peaks form.
Fold the egg whites into the cake mixture, working in 3 batches. Fold them in from using a spatula, working from the bottom of the bowl to the top, this will ensure the egg whited do not deflate.
Butter a hemispheric pan, then sprinkle with semolina.
To 320F, preheat the oven. Place the pan on a baking sheet, pour the cake batter inside, and bake the cake for about an hour to an hour and fifteen minutes. Make sure a toothpick or knife pushed into the center of the cake comes out clean to determine whether it is finished baking.
Take out of the oven, then allow it cool for 8 to 10 minutes. Place the cake upside down on a cooling rack. Use a spatula to loosen the edges if it won't release from the pan easily and try again.
Let the cake finish cooling.
Make the chocolate ganache after the cake has cooled. Put the chocolate and butter in the bowl of a double boiler. Butter and chocolate should be melted together until liquid.
Pour the ganache over the cake and level it out with a spatula while the cake is still on a drying rack with a piece of parchment paper under the drying rack. If desired, sprinkle on top; however, this is not customary.
Let the ganache set before cutting and serving.