Turn on the food processor and reduce as much as possible to very small pieces.
Reduce to a powder that is not too fine.
Pour the powder into a bowl and add the caster sugar and brown vergeoise.
Add the lemon zest.
With an ice cream scoop (the one with the scraper on the bottom), fill to the brim with batter.
Then place the dough balls on the unleavened bread sheets (grooved side down).
Do the same for all the cakes.
Option 1: you can bake them this way for 20 minutes at 180°C. They will remain regular.
In either case (option 1 or 2) let them cool on a wire rack.
You can see the unleavened bread sheet underneath. Very useful because it allows the cakes not to stick together…
Lift the cake with a fork and scrape the excess chocolate off the edge of the bowl.