Recipes

24 ladyfingers
2 oz. Ghirardelli (semi sweet) chocolate
1/2 cup granulated sugar
1/4 cup water
4 egg whites, beaten until stiff
1 cup butter, softened
2 cups powdered sugar, sifted
4 egg yolks, beaten
Whipping cream for garnish

Line sides and bottom of 8 inch springform pan with split ladyfingers. In double broiler, cook chocolate, sugar and water until it thickens and is smooth. Slowly stir in egg yolks and cook again until mixture is thick. Set aside and allow to cool. Cream butter and powdered sugar until smooth and creamy. Add the cooled chocolate mixture and blend well. Fold in beaten egg whites. Pour half of the mixture into the pan. Put another layer of the split ladyfingers and add the remaining chocolate mixture. Refrigerate for 6 to 8 hours. Wrap well in foil. If you put it in the freezer it only takes a couple of hours to set. Serve with whipped cream.