| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
6 |
To 8 |
INGREDIENTS
| 1 |
|
Envelope Unflavored Gelatin; (1 tablespoon) |
| 1/4 |
c |
Cold Water |
| 3 |
oz |
Unsweetened Chocolate |
| 1/2 |
c |
Warm Water |
| 4 |
lg |
Eggs; divided |
| 3/4 |
c |
Granulated Sugar; divided |
| 1 |
ts |
Vanilla Extract |
| 1 |
ds |
Salt |
| 1/2 |
ts |
Cream of Tartar |
| 8 |
oz |
Whipping Cream; whipped |
| 16 |
|
Whole Ladyfingers |
| 1/2 |
c |
Slivered Almonds; toasted, (for optional garnish) |
INSTRUCTIONS
Hello, Chocolate Lovers!
The Cook & Kitchen Staff are celebrating Valentine's Day by offering
you fourteen of our most delicious chocolate-coated, cocoa-concocted
recipes from our Chocolate Lover's Collection.
Today's recipe is the perfect finish to a delicate dinner as prepared
for your Valentine's Day gathering. You'll find the combination of
ladyfingers and chocolate delectable, decadent, and completely
devoured by your guests.
Soften the unflavored gelatin in the cold water and reserve.
Melt the chocolate in a saucepan with the warm water over low heat,
stirring constantly until thoroughly melted. Remove the saucepan from
the heat and add the softened gelatin, stirring to dissolve.
In a small mixing bowl, beat the egg yolks with an electric mixer
until thick and lemon-colored. Gradually beat in 1/2 cup of sugar
until smooth. Blend in the vanilla extract and a dash of salt.
Gradually add the chocolate mixture to the egg yolks. Stir until
smooth, then reserve to cool to room temperature.
In a separate mixing bowl, beat the four egg whites with the cream of
tartar until soft peaks form. Gradually add 1/4 cup of sugar while
beating the egg whites, until stiff peaks form and the sugar is
entirely dissolved. Gently fold the egg whites into the chocolate
mixture. Fold one cup of the whipped whipping cream into the russe.
Split 16 whole ladyfingers lengthwise. Line the bottom of a 9-inch
springform pan with half of the split ladyfingers, cutting the
lengthwise portions in half to stand up along the side of the
springform pan.
Fill the springform pan with half of the chocolate russe. Add another
layer of the split ladyfingers and cover them with the remaining
chocolate mixture. Sprinkle toasted almonds on top, if desired. Chill
for at least 8 hours prior to serving.
To serve, remove the sides of the springform pan and slice.
Refrigerate any remaining russe for up to 2 days.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Feb 13, 1999, converted by MM_Buster
v2.0l.
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