Ladyfingers Icebox Cake

By carvalhohm2

Ingredients

• 18 to 24 ladyfingers, split and divided
• 2 1-oz. sqs. unsweetened baking chocolate
• 1/2 c. sugar
• 1/4 c. water
• 4 pasteurized egg yolks
• 1 c. butter, softened
• 2-1/4 c. powdered sugar
• 1/2 t. vanilla extract
• Garnish: whipped cream, chocolate shavings

Details

Servings 12
Adapted from gooseberrypatch.typepad.com

Preparation

Step 1

Line bottom and sides of an ungreased 9" round springform pan with split ladyfingers, trimming off the bottoms to make ladyfingers stand. Set aside.

Cook and stir chocolate, sugar and water in a double boiler over medium heat until chocolate is melted and smooth. Beat egg yolks in a separate bowl and gradually add to chocolate mixture, stirring constantly until smooth; cool.

Combine butter, powdered sugar and vanilla in a large bowl; mix well. Add chocolate mixture. Spoon mixture into lined pan.

Garnish with whipped cream and chocolate shavings. Refrigerate until serving time. To serve, remove outer ring of springform pan.

Serves 12.