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Ingredients
- 30 x Lady fingers
- 1/2 pt Whipped cream
- 4 x Large eggs, separated
- 1/2 lb Sweet chocolate
- 3 Tbsp. Water
- 3 Tbsp. Sugar
Directions
- Heat chocolate in double boiler. Add in sugar, water, and well-beaten egg yolks. Cook slowly till thick and smooth, stirring continually. When cold, add in the stiffly beaten egg whites. Line the bottom of a cake form with stout waxed paper. Separate and place lady fingers close together on sides and bottom, cut rounded ends off. Take 1/2 of chocolate mix and cover lady fingers; add in another layer of lady fingers, then the rest of the lady fingers. Place in refrigerator for 30 hrs. When ready to serve, remove rim of cake pan, slip on platter, and cover top with whipped cream, adding 1/4 c. confectioners' sugar and vanilla.
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