3 pk Ladyfingers
1/2 c Dark rum
1 1/2 lb Butter (no substitutes)
27 oz Semisweet chocolate chips
12 Eggs
2 1/2 c Heavy cream
1/4 c Sugar
1 ts Vanilla
2 tb Vegetable oil
Paint outside of the ladyfingers with rum, and place flat side down, around
the sides and on the bottom of a 10 in. springform pan. Melt butter in
medium pan; remove from heat and add 24 oz. of the chocolate bits. Stir
until melted; cool slightly. Beat the egg yokes into the mixture one at a
time until all are incorporated into the chocolate. Beat the egg whites
until they form stiff, not dry, peaks. Fold the whites into the chocolate
mixture, and pour into the lined springform pan. Chill for at least 6
hours.
Whip the cream until thickened and add the sugar and vanilla. Continue
whipping until very stiff. Turn the cake onto a serving platter, removing
the pan sides and bottom (the lady fingers will now be on top). Spread a
layer of whipped cream over the entire cake, then pipe the rest of the
whipped cream decoratively however you wish around the cake – be
imaginative! Melt the remaining chocolate chips with the oil in a double
boiler. Cool completely. Dribble the sauce down the sides of the cake.
Garnish with stemmed candied cherries. Store in the refrigerator.
Should make about 16 servings, or 8 – depending….
Note: If the cake is going to be displayed for any length of time, you may
wish to use stabalized cream, and add 1 teaspoon of dissolved gelatin to
the cake mixture.
One more note: I don’t know to whom the credit goes for this “slightly”
fattening recipe, and I apologize for that. But I am passing it on to those
of you who are in good health. If you are not in good health, you use this
recipe at your own risk – 12 eggs, 2-1/2 cups of cream, 27 oz. of
chocolate, 1-1/2 lb. of butter (no substitutes) – there ought to be a law!
Thanks for listening.
From
Yields
1 Servings