Melt chocolate in saucepan. Combine sugar, milk and egg yolks. Add to
chocolate and cook until smooth and thick, stirring constantly with wire
whisk. Remove from heat. Cream butter and add 3/4 cup powdered sugar. Add
chocolate mixture and mix well. Let cool slightly. Beat egg whites with
salt until stiff. Beat remaining powdered sugar into egg whites. Fold into
chocolate mixture, add vanilla. Cut sponge layers in half and cut to fit
bottom of spring-form pan. Line sides with ladyfingers. Fill with chocolate
mixture and chill several hours or overnight. Top with whipped cream and
chocolate shavings.
Posted to Bakery-Shoppe Digest V1 #509 by ShannonFarm@worldnet.att.net on
Jan 16, 1998
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