|Death By Chocolate Cake|
"Ladyfingers, rum, chocolate and cream -- extra like a mousse than a cake, but that is still a completely wealthy dessert. Garnish with stemmed, candied cherries. This can be made up to at least one week in advance -- for a protracted show time, use stabilized whipped cream and add 1 tablespoon dissolved gelatin to the chocolate combination."
- three (3 ounce) programs ladyfinger cookies
- half cup dark rum
- 1 half of pounds butter
- 2 (12 ounce) applications semisweet chocolate chips
- 12 eggs, separated
- 2 half cups heavy cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- half cup semisweet chocolate chips
|Prep : 6H20M||Cook : 16M||Ready in : 6H35M|
- Brush the ladyfingers with rum and use them to line the bottom and aspects of a ten inch spring form pan.
- In a medium saucepan over low heat, melt butter. Remove from heat and add 24 oz. Of chocolate chips; stir until melted. Cool slightly, then beat egg yolks into the combination, one at a time, till clean. In a separate bowl, beat the egg whites with an electric mixer till they form stiff, but not dry, peaks. Fold the whites into the chocolate combination and pour into the lined pan. Chill in fridge for 6 hours.
- In a large bowl, whip the cream with an electric powered mixer till thick. Blend in sugar and vanilla, and whip until stiff peaks shape. Invert the chilled cake onto a serving platter and do away with the edges and bottom of the pan. Spread a layer of whipped cream over the complete cake, and pipe the ultimate whipped cream in a ornamental sample of your choice. In the top of a double boiler, melt the 1/2 chocolate chips with the oil. Cool, then drizzle over completed cake. Refrigerate until serving.
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