Chocolate Splurge
*Ingredients*
3 egg yolks
1/2 cup sugar
1 cup milk
2 tbs cornstarch
1 pkg (8 oz) unsweetened baking chocolate,
broken
3 tbs Amaretto
2 pkgs (3 oz each) ladyfingers
1 1/2 cups heavy or whipping cream
1 cup unsifted confectioners' sugar
Amaretto Whipped Cream*
Fresh raspberries for garnish
Fresh mint leaves for garnish
*Preparation*
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 min., stirring constantly; remove from heat. Add chocolate, stirring until melted and blended. Stir in Amaretto. Transfer to a large bowl. Place plastic wrap directly onto surface. Cool to room temperature.
Meanwhile, line bottom and side of 9x3-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.
Serves:
Makes: 10 to 12 servings
In a small mixer bowl whip 1/2 cup heavy
or whipping cream, 2 tbs unsifted confectioners' sugar, 1 tbs Amaretto
and 1/4 tsp vanilla extract until stiff peaks form.