Chocolate Refrigerator Cake
- 2 1/2 dozen ladyfingers
- 1 cup unsalted butter
- 1 cup confectioner's sugar
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 squares (2 ozs) chocolate
- 4 eggs, separated
- 1/2 pint heavy cream, whipped
Line the bottom and sides of a springform pan with ladyfingers, separated, rounded side toward the pan and close together.
Put chocolate, sugar and water in double boiler and when melted and smooth, very gradually add the egg yolks, well-beaten. Cook until thick and smooth, stirring constantly. Remove from fire and let cool. Cream butter and confectioner's sugar well together. Add the egg mixture, stir thoroughly, and fold in the stiffly beaten egg whites. Pour filling into springform on ladyfingers. Put in refrigerator and let stand 20 to 24 hours. Remove from form and serve proudly with whipped cream sweetened to taste.
Put chocolate, sugar and water in double boiler and when melted and smooth, very gradually add the egg yolks, well-beaten. Cook until thick and smooth, stirring constantly. Remove from fire and let cool. Cream butter and confectioner's sugar well together. Add the egg mixture, stir thoroughly, and fold in the stiffly beaten egg whites. Pour filling into springform on ladyfingers. Put in refrigerator and let stand 20 to 24 hours. Remove from form and serve proudly with whipped cream sweetened to taste.
Submitted by May 25, 2009
13 min 1440 min 1453 min
13 min 1440 min 1453 min