Death By Chocolate Cake

* Exported from MasterCook Mac *

Death By Chocolate Cake

Recipe By : Leanda Goss <ldgoss@METRONET.COM>
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 packages Ladyfingers
1/2 cup Dark rum
1 1/2 pounds Butter (no substitutes)
27 ounces Semisweet chocolate chips
12 Eggs
2 1/2 cups Heavy cream
1/4 cup Sugar
1 teaspoon Vanilla
2 tablespoons Vegetable oil

From: John Totels, 25 May 89 00:13:00
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 so in advance, or so
I'm told. It's more like a mousse than a cake, but it is indecently rich!

Preparation: 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 medium pan; remove from heat and add 24 oz.
of the chocolate bits. Stir until melted; cool slightly.
Beat the egg yokes into the mixture one at a time 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 refrigerator.

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 teaspoon of dissolved gelatin
to the cake mixture.

One more note: I don't know to whom the credit goes for this "slightly"
fattening recipe, and I apologize for that. But I am passing it on to
those of you who are in good health. If you are not in good health, you
use this recipe at your own risk - 12 eggs, 2-1/2 cups of cream, 27 oz. of
chocolate, 1-1/2 lb. of butter (no substitutes) - there ought to be a law!
Thanks for listening.




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