Equipment: One 10 inch
spring form pan.
Put water, chocolate
and granulated sugar into small pan. Stir over low heat until chocolate
is melted. Set aside to cool.
In a medium bowl, ssing
an electric beater set on low, cream together the butter and confectioners
sugar until smooth. Blend in salt and vanilla. Set aside.
Lightly beat egg yolks
and add to cooled chocolate mixture. When blended, stir into butter and
sugar mixture. Blend well.
With electric mixer on
medium high, beat egg whites until they form stiff peaks. Fold into chocolate/butter
Line sides and bottom
of spring form pan with half the lady fingers. Pour half the chocolate
mixture on top of lady fingers. Make a second layer of lady fingers and
chocolate, using all the chocolate.
Refrigerate for 24 hours.
Before serving make whipped cream.
Chill bowl to be used
for whipping and the beater for two hours before using. Whip on medium
speed until cream thickens. Sprinkle on confectioners sugar, and continue
to whip until cream forms soft peaks. Using a spatula, spread on cake.
Serves: 8 - 10
This recipe from www.inmamaskitchen.com
Butler for Mayme Okell