FRENCH SOUFFLÉ CAKE 4 pkg. ladyfingers 6 pieces unsweetened baking chocolate 1 c. milk 8 eggs 3/4 lb. butter 2 tsp. vanilla 8 tbsp. powdered sugar 2 tbsp. liqueur (Drambuie) 3 c. whipped milk 1 c. toasted almonds
Use tube pan. Pour cold water in tube pan and rinse. Dip one side of ladyfinger in the mixture of milk and liqueur and place on bottom of pan and around the sides and around the middle of dish. Separate egg yolks from white of eggs. Beat egg whites until very stiff and set aside. Beat in a separate bowl, egg yolks and sugar until white in color. Add vanilla. Melt chocolate with 2 tablespoons water. Let cool. Add chocolate mixture in the mixture of egg yolks and sugar. Fold in stiff egg whites. Toast almonds and fold in mixture. Pour mixture in pan. Place remainder of ladyfingers on top of mixture. Put in refrigerator for 24 hours. Turn French Soufflé cake on dish. Decorate with whipped cream to cover top of cake. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
