"The Ladyfinger Specialist Since 1901"

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5 egg yolks

3/4 cup sugar

4 squares (4 ounces) semi-sweet chocolate

1/2 cup butter or margarine

1/3 cup unsweetened cocoa powder

1-1/2 cups heavy or whipping cream

1/4 cup unsifted confectioners' sugar

Chocolate Whipped Cream (recipe follows)

In large mixing bowl beat egg yolks and sugar until thick and lemon colored. In top of double boiler over hot, not boiling water, melt chocolate or place in small microwavable bowl and microwave on high (full power) 1-1/2 to 2 minutes or just until melted. Stir until smooth. Gradually add to egg yolk mixture, beating well after each addition. Microwave on high an additional one minute, stirring once during cooking. Stir; cover and set aside to cool to room temperature.

In small mixing bowl beat butter or margarine to soften. Blend in cocoa. Add to egg yolk-chocolate mixture, blending well. Whip cream and confectioners' sugar until stiff peaks form. Fold into chocolate mixture (Note: mixture must be cooled before adding whipped cream). Spoon half of this chocolate mixture into ladyfinger-lined pan. Top with additional ladyfingers and remaining chocolate mixture.

Cover and refrigerate several hours or overnight. Remove side of pan. Garnish with Chocolate Whipped Cream and pecan halves just before serving.

Chocolate Whipped Cream: In small mixing bowl combine 1/4 cup sugar and 2 tablespoons unsweetened cocoa powder. Add 1/2 cup heavy or whipping cream and 1 teaspoon vanilla extract. Whip until stiff peaks form.