Desir De La Pompadour With English Cream
|Butter||1⁄2 Cup (8 tbs), softened|
|Unsweetened chocolate||4 Ounce, melted and cooled (4 Unsweetened Chocolate Squares)|
|Apricot jam||1⁄2 Cup (8 tbs), sieved|
|Chopped toasted almonds||1⁄3 Cup (5.33 tbs)|
|English cream||1⁄2 Cup (8 tbs)|
Line the bottom of an 8-inch springform pan with 10 ladyfingers.
Cut 10 ladyfingers in halves, crosswise, and arrange around side of pan; set aside.
Beat the egg yolks and sugar in a bowl until thick.
Gradually blend in the butter, beating well.
Blend in the melted chocolate.
Spread the chocolate mixture over the layer of ladyfingers.
Arrange the remaining ladyfingers over the chocolate layer.
Spread a thin layer of apricot jam over the top.
Sprinkle with almonds.
Chill 2 hours.