Yield: 9 to 12 servings
¼ cup water
½ cup granulated sugar
2 ounces semisweet chocolate, chopped
4 eggs, separated
1 cup (2 sticks) butter, softened
1 cup powdered sugar
1 teaspoon vanilla
About 24 ladyfingers
½ cup heavy cream or commercially available whipped cream
1. In a double boiler over simmering water, combine the water, sugar and chocolate; stir until smooth. Beat egg yolks and add them to the chocolate mixture. Cook, beating constantly, for 1 minute. Remove from heat.
2. Using a mixer if you have one, cream the butter and slowly add the powdered sugar and vanilla. Add this butter mixture to the cooled chocolate.
3. In a clean bowl, beat the egg whites until they form stiff peaks, and gently fold into the chocolate mixture.
4. Line an 8-by-8-inch cake pan with waxed paper. Line the edges with ladyfingers that you have cut in half across the middle, and arrange a layer of ladyfingers across the bottom. Add half of the cake mixture and smooth it out until it is level. Add another layer of the ladyfingers, and cover with the remaining cake mixture. Cover and place in the refrigerator at least a few hours until set.
5. Serve with whipped cream on top. If using commercial whipped cream, you can add that before refrigerating. If you whip your own cream, it will be best to do so shortly before serving.
Per serving (based on 12): 401 calories; 24g fat; 14g saturated fat; 165mg cholesterol; 5g protein; 43g carbohydrate; 29g sugar; no fiber; 67mg sodium; 46mg calcium.
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