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| Bittersweet
Chocolate Splurge |
| 3
egg yolks
1/2 cup sugar
1 cup milk
2 tablespoons cornstarch
1 package (8 ounces) unsweetened baking
chocolate, broken
3 tablespoons Amaretto
2 packages (3 ounces each) ladyfingers
1-1/2 cups heavy or whipping cream
1 cup unsifted confectioners' sugar
Amaretto Whipped Cream (recipe follows)
Fresh raspberries for garnish
Fresh mint leaves for garnish |
| In
medium saucepan combine egg yolks and sugar. Add milk and cornstarch.
Stir briskly with wire whisk or fork until blended. Cook over medium
heat, stirring constantly, until mixture begins to boil. Boil softly 1
minute, stirring constantly; remove from heat. Add chocolate, stirring
until melted and blended. Stir in Amaretto. Transfer to large bowl.
Place plastic wrap directly onto surface. Cool to room temperature.
Meanwhile, line bottom and side of 9 x 3-inch springform pan with
ladyfinger halves, split sides up; set aside. In small mixing bowl whip
cream and confectioners' sugar until stiff peaks form. Fold into cooled
chocolate mixture. Spoon and spread half of mixture into
ladyfinger-lined pan. Top with remaining ladyfinger halves and chocolate
mixture. Cover and refrigerate several hours or overnight.
Remove side
of pan. Garnish with Amaretto Whipped Cream, raspberries and mint leaves
just before serving.
10 to 12 servings
Amaretto Whipped Cream:
In small mixing bowl whip 1/2 cup heavy or whipping cream, 2 tablespoons
unsifted confectioners' sugar, 1 tablespoon Amaretto and 1/4 teaspoon
vanilla extract until stiff peaks form. |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
