Melt the butter in a saucepan and let it cool down slightly. Beat the eggs with the sugar until the mixture is light and frothy.
until stirring, add the flour with the chemical yeast, stir. Add the butter, milk, almond flavour and grated lemon zest. Cover with a plastic wrap and refrigerate for 3 hours.
Grease the cake mold. Add the paste to the mould. Add the chocolate chips to the rest of the dough and refrigerate. Cook in an oven at 220oC/430oF for 4 minutes, lower to 180oC/350oF and continue cooking for another 5-6 minutes, until the shells become golden. At the outlet of the furnace, remove immediately from the mould and allow to cool.
Fill the dough with chocolate chips and bake in the bake
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