Recipe by Chicagoland Chef du Jour
This recipe may be 25- 30+ years old. My sis used to make this cake all the time. She was the baker in the family. I am not. As she recalls, it was somewhat labor intensive, but well worth the effort. This cake was made by baker Robert Paroubek at Toojay's restaurant. I will submit as written from the newspaper article, which I still have. I am not sure what "6 bars" of German chocolate squares is equivalent to in ounces. Note: A medium-sized spring from pan is needed.
- 36 ladyfingers, ie. soft and sponge like
- 6 bars German sweet chocolate squares
- 9 eggs, separated
- 10 1⁄2 teaspoons water
- 3 tablespoons confectioners' sugar, well heaping
- 1⁄2 teaspoon vanilla
- 1 pinch salt
- whipped cream, garnish
Directions See How It's Made
- In a double boiler, steam chocolate squares, sugar and water, until melted.
- Separate egg yolks and egg whites and place into separate bowls.
- Add egg yolks, one at a time, to melted chocolate, whisking vigorously and constantly. Continue to steam and whisk, about 5 minutes until thicken. Allow to cool for several minutes. Add vanilla and whisk to combine.
- Beat egg whites, with a pinch of salt, until stiff peaks form. Fold chocolate into egg whites.
- In a medium sized spring form pan, line sides and bottom with halved or separated lady fingers. Pour half the chocolate mixture into the pan. Add another layer of lady fingers. Pour in the remaining chocolate. Chill until completely set; at least 3 hours, maybe longer, before removing sides of pan and serving. *A serrated knife may be handy here for slicing.
- Garnish with whipped cream.