Beat eggs and sugar until light and fluffy.
Add almonds, semolina, and lemon zest.
Beat egg whites until stiff and gently fold in.
Grease and flour a dome mold. Add dough and bake in preheated oven at 160°C (325°F) for about 50 minutes. Remove from oven, let cool.
Prepare the glaze. Chop chocolate and mix with butter in a small saucepan. Heat until melted. Pour melted chocolate over Parrozzo until completed coated.
Let cool and serve.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.