| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Chocolate |
6 |
Servings |
INGREDIENTS
| 4 |
|
Squares semisweet chocolate |
| 2 |
ts |
Instant coffee |
| 1 |
tb |
Gelatine |
| 1 |
tb |
Water |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Water |
| 1 |
ts |
Vanilla |
| 5 |
|
Eggs, separated |
| 18 |
|
Ladyfingers or spongecake strips |
INSTRUCTIONS
The mingling of chocolate and coffee . . . now and then a ladyfinger! This
dessert's a mark of gracious hospitality.
Melt chocolate in heavy saucepan over very low heat. Add instant coffee and
stir until dissolved. Soften gelatine in 1 tablespoon water. Combine sugar,
salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted
chocolate, vanilla, and softened gelatine. Beat egg yolks until very thick
and lemon-colored. (At least 5 minutes). Blend into chocolate mixture. Beat
egg whites until stiff and fold into chocolate mixture.
Lay split ladyfingers or spongecake strips in bottom of well-oiled 9- by 5-
by 3-inch loaf pan. Spoon in about 1 cup of chocolate mixture. Line sides
of pan with split ladyfingers or spongccake strips, anchoring the ends in
the filling. Fill the mold with alternate layers of chocolate filling and
ladyfingers, ending with ladyfingers. Chill for at least 24 hours. Unmold
on chilled plate. Serve at once. Makes 6 to 8 servings.
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”