Chocolate Mousse Lady Finger Cake
|Chocolate||4 Ounce (Baker's)|
|Eggs||6 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Confectioners sugar||1 Cup (16 tbs), sifted|
|Butter||1 1⁄2 Cup (24 tbs)|
|Lady fingers||30 , split|
|Heavy cream||1 Cup (16 tbs), whipped|
|Instant coffee||1 Teaspoon|
|Confectioners sugar||1 Teaspoon|
Melt chocolate in double boiler.
Beat egg yolks until lemon-colored.
Gradually beat in sugar until smooth and thick.
Beat in milk.
Add egg mixture to chocolate.
Cook, stirring until well-blended, 5-10 minutes.
Let cool in large mixing bowl for 30 minutes.
Add salt to egg whites, beat until stiff but not dry.
Beat in 1/2 cup confectioners' sugar, 1 tablespoon at a time.
Gradually beat in rest of confectioners' sugar.
Add to chocolate mixture, and stir until well-blended.
Gently fold in egg whites and vanilla.
Line bottom and sides of a 3-quart spring form with a single layer of lady fingers, placing them vertically around sides.
Pour in 1/3 of chocolate mixture, then another layer of lady fingers, etc.
There will be 3 layers Refrigerate overnight.
Next day wrap and freeze.