In medium saucepan sprinkle gelatin over cold milk.
Let stand 3 to 4 minutes to soften. In separate bowl combine sugar and
cocoa. Add to gelatin mixture. Stir in corn syrup. Cook over medium heat,
stirring constantly, until mixture begins to boil. Remove from heat. Stir
in butter or margarine until melted. Add 1 ¾ cups milk and vanilla, mixing
well. Transfer to large mixing bowl. Refrigerate until almost set, 1½ to 2
hours, stirring occasionally.
Meanwhile, line
bottom and side of 1½ quart bowl with wax paper. Line bottom and side with
ladyfinger halves, split sides up; set aside. In small mixing bowl whip
cream until stiff peaks form. Beat chilled chocolate mixture until smooth.
Add whipped cream on low speed just until blended. Pour into
ladyfinger-lined bowl. Cover and refrigerate several hours or overnight.
Invert onto large
serving plate. Garnish with Sweetened Whipped Cream and toasted almonds
just before serving.
8 to 10 servings
Sweetened Whipped
Cream: In small mixing bowl
whip 1/2 cup heavy or whipping cream, 1 tablespoon unsifted confectioners'
sugar and 1/4 teaspoon vanilla extract until stiff peaks form.
*To Toast Almonds: Place in single layer on baking sheet. Bake at
300 degrees for 5 to 7 minutes or until very lightly browned. Cool
completely.
