Ingredients Jump to Instructions ↓

  1. 4 Squares semisweet chocolate

  2. 2 ts Instant coffee

  3. 1 tb Gelatine

  4. 1 tb Water

  5. 1/2 c Sugar

  6. 1/4 ts Salt

  7. 1/4 c Water

  8. 1 ts Vanilla

  9. 5 Eggs, separated

  10. 18 Ladyfingers or spongecake

  11. 1 tablespoon water. Combine sugar, salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted chocolate, vanilla, and softened gelatine. 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 spongecake 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 spongccake 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

  12. 24 hours. Unmold on chilled plate. Serve at once. Makes

  13. 6 to 8 servings.


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