This is a mouth-watering dessert that will impress family and guests alike. Chocolate lovers will be forever in your debt. This cake is a spectacular treat for holidays or any day.
Ingredients
- 6 ounces semi-sweet chocolate chips
- 1/2 cup amaretto
- 1/4 cup slivered almonds
- 1/2 cup sugar
- 2 envelopes unflavored gelatin
- 1/4 cup water
- 2 cups milk
- 4 eggs
- 1 pint heavy (whipping) cream
- 3 packages lady fingers
- 1/2 stick butter
Directions
- Separate the eggs, setting the yolks aside.
- Melt the chocolate chips in a double boiler, over low heat.
- Stir the amaretto into the melted chocolate. Turn off the heat, but let the chocolate-amaretto mixture remain over the hot water.
- Beat the egg whites into stiff peaks.
- In a saucepan, over a low heat, mix together the gelatin and water.
- Add the egg yolks, sugar, and milk to the gelatin.
- Continue to cook this mixture until it thickens slightly and can coat a spoon. (Simply text by dipping in a spoon and letting the mixture run off. Does a thin coating remaining on the spoon?)
- Stir the chocolate-amaretto mixture into the gelatin mixture.
- Remove from the heat and allow to come to room temperature.
- Whip the cream into peaks, don't over whip.
- Gently fold the gelatin-chocolate-amaretto mixture into the egg whites.
- Gently fold in the whipped cream.
- Place in the refrigerator to chill.
- Melt the butter.
- Place 12 lady finger cookies in a plastic, resealable bag.
- Crush the cookies with a rolling pin or meat mallet.
- Mix the cookies with the melted butter.
- Split the remaining lady fingers lengthwise.
- Line a 9" spring form pan with the split lady fingers (this will be your side crust). Be certain to place the "nice" side of the cookie against the side of the pan.
- Pat the crushed cookie mixture into the bottom of the pan.
- Pour the chocolate-amaretto mixture into the pan.
- Smooth the top and sprinkle with slivered almonds over the top.
- Chill for at least 2 hours before serving.
- Remove the sides of the spring form pan.
