Death by Chocolate Cake (john Totels)
So in advance, or so I'm
Cake, but it is indecently
It's more like a mousse than
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
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