Lady Finger Torte
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 4 squares | unsweetened chocolate |
| 3/4 C | granulated sugar |
| 1/3 C | milk |
| 6 | eggs, (separated) |
| 1 1/2 C | butter |
| 1 1/2 c | confectioners sugar |
| 1 1/2 tsp | vanilla |
| 1/4 tsp | salt |
| 3 dozen lady fingers | |
| 1 C | heavy cream whipped |
Melt chocolate in a double boiler.
Combine sugar, milk, egg yolks. Stir into chocolate.
Cook stirring frequently until thick (5 minutes), then cool.
Cream butter with 3/4 C of confectioner sugar until light and fluffy.
Add chocolate mixture and blend thoroughly.
Beat egg whites, vanilla, and salt until stiff but not dry.
Into egg whites, gradually beat in remaining 3/4 C of confectioner sugar.
Fold into chocolate mixture.
Line bottom and sides of a 10" spring form pan with lady fingers.
Chill in refrigerator for several hours or overnight.
Remove springform and serve.
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