Preheat oven to 375F. In a bowl, combine flour, baking powder, and salt; set aside. In a separate bowl, beat eggs and gradually add sugar. Blend well after each addition. Add lemon juice. Heat milk without boiling. Add dry ingredients to beaten eggs in four stages. Pour heated milk directly into batter; stir well. Pour batter into a round 8-inch un-buttered cake pan. Bake 25 minutes. Remove from oven and let stand to cool on wire rack. Turn it out of the pan, and slice into 3 layers.
Melt chocolate squares with water in top of double boiler. Add sugar and stir. Remove from heat and let stand to cool. Add unbeaten egg yolks and stir well. Whip cream. Beat egg whites until stiff peaks form. Add whipped cream to chocolate mixture, then fold in egg whites.
To ice the cake:
Put first layer in an 8 inch spring form pan. Cover this layer with 1/4 cup icing. Repeat until all three layers are iced. Set aside the remaining icing. Put cake in freezer. Take out 10 minutes before serving. Remove the sides of the pan, and ice around edges. Garnish with chocolate curls.
Cajun Country -- New Iberia, Louisiana