Ingredients Jump to Instructions ↓

  1. 4 Semisweet chocolate

  2. 2 teaspoons 10ml Instant coffee

  3. 1 tablespoon 15ml Gelatin

  4. 1 tablespoon 15ml Water

  5. 1/2 cup 99g / 3 1/2oz Sugar

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 1/4 cup 59ml Water

  8. 1 teaspoon 5ml Vanilla

  9. 5 Eggs - separated

  10. 18 Ladyfingers or sponge-cake strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions The mingling of chocolate and coffee . . . now and then a ladyfinger! This dessert's a mark of gracious hospitality. Melt chocolate in heavy saucepan over very low heat. Add instant coffee and stir until dissolved. Soften gelatin in 1 tablespoon water. Combine sugar, salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted chocolate, vanilla, and softened gelatin. Beat egg yolks until very thick and lemon-colored. (At least 5 minutes). Blend into chocolate mixture. Beat egg whites until stiff and fold into chocolate mixture. Lay split ladyfingers or sponge-cake strips in bottom of well-oiled 9- by 5- by 3-inch loaf pan. Spoon in about 1 cup of chocolate mixture. Line sides of pan with split ladyfingers or sponge-cake strips, anchoring the ends in the filling. Fill the mold with alternate layers of chocolate filling and ladyfingers, ending with ladyfingers. Chill for at least 24 hours. Unmold on chilled plate. Serve at once. Makes 6 to 8 servings.


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