Death by Chocolate Cake
Paint the outside of the ladyfingers with the rum and place,
flat side down. around the sides and on the bottom of a 10
inch springform pan.
Melt the butter in a medium saucepan. Remove from heat and
add 24 oz of the chocolate chips. 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. Pour the mixture into
the lined springform pan and 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 ladyfingers will now be on top. Spread a layer of
whipped cream over the entire cake, then pipe the rest of
the whipped cream in a decorative fashion along the edges
and base of the cake.
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.
Note: if the cake is going to be "displayed" any length of
time in warmer temperatures, you may wish to use stabilized
whipped cream and add 1 teaspoon disolved gelatin to the
cake mixture.