Servings: Serves 12
1 1/2 cups whipped cream (about 1 cup heavy whipping cream if making homemade)
12 oz. German sweet chocolate
2 1/2 Tbs. hot water
3 Tbs. powdered sugar
3 dozen lady fingers
Optional: 2 Tbs. Kahlua or other liquor
Whip the cream and keep in the fridge.
Melt the chocolate over a double boiler. Remove chocolate from heat and stir in water. Set aside.
Separate 6 egg whites from egg yolks. Add egg yolks, one at a time, and beat vigorously. Add in powdered sugar, beat. If adding liquor, stir in.
Fold in 6 egg whites a little at a time, then fold in the whipped cream.
Line a 9″ springform pan with the lady fingers, ripping them apart to fill in the cracks. Pour in the chocolate mixture. Refrigerate overnight.
Top with extra whipped cream before serving.
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