| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Cakes | 6 | Servings |
INGREDIENTS
| 4 | Eggs; separated | |
| 1 | ds | Salt |
| 2 | oz | Chocolate; semisweet 2 oz |
| 2 | tb | Powdered sugar Water Whipped cream |
INSTRUCTIONS
Line a 4-by-8-inch loaf pan with plastic wrap. Make a layer of ladyfingers with the flat side up in the bottom of the pan, covering the entire bottom evenly. Whip the egg whites with a dash of salt, until stiff. Set aside. Combine the chocolate, sugar, and water in the top of a double boiler. When the chocolate is melted, add the egg yolks and beat with an electric mixer (no need to wash beaters after whipping the whites), beating at high speed, until mixture is light and fluffy. Fold the egg whites into the chocolate mixture. Turn half the mixture into the pan lines with ladyfingers. Top with another layer of ladyfingers. Cover with remaining chocolate mixture and still another layer of ladyfingers. Cover and chill 24 hours, until set. Unmold onto serving platter and decorate with whipped cream. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas This recipe was specially prepared for the owners of the new General Electric refrigerators in 1927. Source: Gail Teichmann From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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