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Death by Chocolate Cake (john Totels)

Author/Submitted by:
Servings: 4
Categories: Cakes / Chocolate / Desserts

Ingredients:
    So in advance, or so I'm
    Told
    A
    Cake, but it is indecently
    Rich!
    It's more like a mousse than

Directions:
3 pkg ladyfingers 1/2 c dark rum 1-1/2 lb butter (no substitutes) 24 oz + 3 oz semisweet chocolate chips 12 eggs 2-1/2 c heavy cream 1/4 c sugar 1 tsp vanilla 2 Tbsp oil Paint outside of the ladyfingers with rum, and place flat side down, around the sides and on the bottom of a 10 in. springform pan. Melt butter in mdm pan; remove from heat and add 24 oz of the chocolate bits. Stir until melted; cool slightly. Beat the egg yolks, one at a time, into the mixture until all are incorporated into the chocolate. Beat the egg whites until they form stiff, not dry, peaks. Fold the whites into the chocolate mixture, and pour into the lined springform pan. Chill for at least 6 hours. Whip the cream until thickened and add the sugar and vanilla. Continue whipping until very stiff. Turn the cake onto a serving platter, removing the pan sides and bottom (the lady fingers will now be on top). Spread a layer of whipped cream over the entire cake, then pipe the rest of the whipped decoratively however you wish around the cake ~ be imaginative! Melt the remaining chocolate chips with the oil in a double boiler. Cool completely. Dribble the sauce down the sides of the cake. Garnish with stemmed candied cherries. Store in the refrigerator. Should make about 16 servings, or 8 - depending.... Note: If the cake is going to be displayed for any length of time, you may wish to use stabalized cream, and add 1 tsp of dissolved gelatin to the cake mixture. Here's a recipe I recently obtained from a friend who in turn received it from a friend .... This recipe can be made a week or


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