Gallery

Amy Neunsinger

Recipe Summary

Yield:
Makes 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, over low heat, stir together the chocolate, butter, and 2 tablespoons water until melted. Slightly beat the egg yolks and add to the chocolate, stirring constantly. Remove from heat and let cool. While the chocolate custard is cooling, beat the egg whites until stiff; set aside. Gradually stir the sugar into the chocolate mixture. Beat until well combined. Stir in the vanilla and fold in the beaten egg whites. Line the sides of a 9 -or 10-inch deep-dish pie plate or springform pan with the ladyfingers, trimming them to fit, if necessary. Spoon the chocolate mixture into the pie plate or pan and chill in the refrigerator for at least 4 and up to 24 hours.

    Advertisement

Nutrition Facts

calcium 22mg; 336 calories; calories from fat 0%; carbohydrates 43g; cholesterol 151mg; fat 17g; fiber 1g; iron 1mg; protein 4mg; saturated fat 10g; sodium 49mg.
Advertisement
Advertisement