Regal Chocolate Dessert Recipe
Allow your taste buds to experience this Regal Chocolate Dessert. They'll never ever ask for anything else for a long time to come. It is most popularly enjoyed as a Dessert. Whenever I have Canadian friends visiting, I always prepare Regal Chocolate Dessert which is the most savored dish of their cuisine. Stop ruminating and make this Regal Chocolate Dessert right now!
Ingredients
22 ladyfingers, split in halves
3 oz. (3 sq.) unsweetened chocolate
1/3 cup sugar
3 tablespoons water
6 egg yolks, well beaten
2 tablespoons light rum
1 1/2 cups unsalted butter
1 1/2 teaspoons vanilla extract
2 1/2 cups confectioners' sugar
6 egg whites
1/3 cup sugar
1 cup heavy cream, whipped
1 cup almond macaroon crumbs
Directions
Line the bottom of a 9-inch springform pan with about 18 ladyfinger halves; set aside.
Combine the chocolate, 1/3 cup sugar, water, and a few grains salt in the top of a double boiler; heat over boiling water, stirring until smooth.
Stir about 3 tablespoons of the chocolate mixture into egg yolks.
Immediately blend into mixture in double boiler top and cook over boiling water, stirring constantly, about 5 minutes.
Remove from water and set aside to cool.
Stir in the rum.
Cream the butter with the extract; add the confectioners' sugar, a small amount at a time, beating until light and fluffy after each addition.
Blend in the chocolate mixture; set aside.
Beat egg whites until frothy; gradually add the remaining V3 cup sugar, beating constantly until stiff peaks are formed.
Fold whipped cream into chocolate mixture, then spread meringue over chocolate mixture; fold together.
Fold in the macaroon crumbs.
Pour one half of the mixture into the spring-form pan over the layer of ladyfingers.
Arrange 18 ladyfinger halves over the chocolate mixture and cover with remaining one half of mixture.
Chill until firm, 12 hours or overnight.
Remove ring from springform pan and set cake on serving plate.
Press remaining ladyfinger halves onto sides of mold.
Garnish with unsweetened whipped cream and coarsely shredded unsweetened chocolate.
Combine the chocolate, 1/3 cup sugar, water, and a few grains salt in the top of a double boiler; heat over boiling water, stirring until smooth.
Stir about 3 tablespoons of the chocolate mixture into egg yolks.
Immediately blend into mixture in double boiler top and cook over boiling water, stirring constantly, about 5 minutes.
Remove from water and set aside to cool.
Stir in the rum.
Cream the butter with the extract; add the confectioners' sugar, a small amount at a time, beating until light and fluffy after each addition.
Blend in the chocolate mixture; set aside.
Beat egg whites until frothy; gradually add the remaining V3 cup sugar, beating constantly until stiff peaks are formed.
Fold whipped cream into chocolate mixture, then spread meringue over chocolate mixture; fold together.
Fold in the macaroon crumbs.
Pour one half of the mixture into the spring-form pan over the layer of ladyfingers.
Arrange 18 ladyfinger halves over the chocolate mixture and cover with remaining one half of mixture.
Chill until firm, 12 hours or overnight.
Remove ring from springform pan and set cake on serving plate.
Press remaining ladyfinger halves onto sides of mold.
Garnish with unsweetened whipped cream and coarsely shredded unsweetened chocolate.
