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Make sure a 10" x 4" tube pan is clean, dry and free of grease.
Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
Sift them together a total of three times. Beat the egg whites until frothy. Add the lemon juice and continue beating.
Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top. Do not overheat, or the egg whites will lose their volume. Sift 1/4 cup of the dry ingredients over the egg whites and fold.
Gently stir in the vanilla extract and orange rind. Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned. A knife inserted in the center of the cake should come out clean. Remove from the oven and invert the pan. Allow the cake to cool for 30 to 45 minutes. Run a knife around the edges of the pan and tube to loosen the cake.