Death by chocolate cake

 
                          Death By Chocolate Cake
 
 Recipe By     : Leanda Goss 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      packages      Ladyfingers
      1/2  cup           Dark rum
    1 1/2  pounds        Butter (no substitutes)
   27      ounces        Semisweet chocolate chips
   12                    Eggs
    2 1/2  cups          Heavy cream
      1/4  cup           Sugar
    1      teaspoon      Vanilla
    2      tablespoons   Vegetable oil
 
 From: John Totels, 25 May 89 00:13:00
  Here's a recipe I recently obtained from a friend who in turn received it
 from a friend ....  This recipe can be made a week or so in advance, or so
 I'm told.  It's more like a mousse than a cake, but it is indecently rich!
 
  Preparation: Paint outside of the ladyfingers with rum, and place flat
 side down, around the sides and on the bottom of a 10 in.
 springform pan. Melt butter in medium pan; remove from heat and add 24 oz.
 of the chocolate bits.  Stir until melted; cool slightly.
 Beat the egg yokes into the mixture one at a time until all are
 incorporated into the chocolate. Beat the egg whites until they form
 stiff, not dry, peaks.  Fold the whites into the chocolate mixture, and
 pour into the lined springform pan. Chill for at least 6 hours.
 
  Whip the cream until thickened and add the sugar and vanilla.
 Continue whipping until very stiff.  Turn the cake onto a serving platter,
 removing the pan sides and bottom (the lady fingers will now be on top).
 Spread a layer of whipped cream over the entire cake, then pipe the rest
 of the whipped decoratively however you wish around the cake - be
 imaginative! Melt the remaining chocolate chips with the oil in a double
 boiler. Cool completely.  Dribble the sauce down the sides of the cake.
 Garnish with stemmed candied cherries.
 Store in the refrigerator.
 
  Should make about 16 servings, or 8 - depending....
 
  Note: If the cake is going to be displayed for any length of time, you
 may wish to use stabalized cream, and add 1 teaspoon of dissolved gelatin
 to the cake mixture.
 
  One more note: I don't know to whom the credit goes for this "slightly"
 fattening recipe, and I apologize for that.  But I am passing it on to
 those of you who are in good health.  If you are not in good health, you
 use this recipe at your own risk - 12 eggs, 2-1/2 cups of cream, 27 oz. of
 chocolate, 1-1/2 lb. of butter (no substitutes) - there ought to be a law!
 Thanks for listening.
 
 
                    
 
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