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Categories:
milk chocolate baking chocolate water rum egg yolks butter heavy cream ladyfingers egg whites almonds
Viewed: 19 - Published at: 6 years agoIngredients
- 2 (8 ounce.) Hershey's lowfat milk chocolate bars
- 2 (2 ounce.) blocks Hershey's unsweetened baking chocolate
- 5 tbsp. water
- 2 tbsp. rum or possibly brandy
- 2 egg yolks
- 1/4 c. butter
- 1 c. heavy cream or possibly whipping cream
- 18 ladyfingers, split
- 4 egg whites
- Minced almonds, optional
Method
- Break chocolate bars and baking chocolate into pcs.
- Heat with water and rum in top of double boiler over warm, not boiling, water; stir till mix is smooth.
- Remove from heat; blend in egg yolks.
- Add in butter, 1 Tbsp.
- at a time, stirring till blended.
- Cold slightly.
- Whip cream till stiff; carefully fold into chocolate mix.
- Refrigerate1 hour or possibly till mix begins to set.
- Meanwhile, line bottom and sides of 8 or possibly 9 inch spring form pan with ladyfingers, rounded sides against the pan.
- Beat egg whites till stiff but not dry.
- Carefully fold into chocolate mix.
- Pour into ladyfinger-lined pan and refrigerate8 hrs or possibly overnight.
- Just before serving, remove side of pan.
- sprinkle with minced almonds; garnish as desired.
- 10 to 12 servings.
