About this recipe:This is a delicious no-bake cake, that is a must for all chocolate lovers. A rich chocolate mousse is surrounded by rum-soaked lady fingers and whipped cream. NOTE: This recipe contains raw eggs.
Makes: 1 26cm round cake
250g lady finger biscuits (savoiardi)
125ml dark rum
685g plain chocolate chips
12 eggs, separated
600ml double cream
4 tablespoons caster sugar
1 teaspoon vanilla extract
2 tablespoons vegetable oil
85g plain chocolate chips
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Brush the lady fingers with rum and use them to line the bottom and sides of a 26cm round springform cake tin.
In a medium saucepan over low heat, melt butter. Remove from heat and add 685g chocolate chips; stir until melted. Cool slightly, then beat egg yolks into the mixture, one at a time, until smooth. In a separate bowl, beat the egg whites with an electric mixer until they form stiff, but not dry peaks. Fold the whites into the chocolate mixture and pour into the lined tin. Chill in refrigerator for 6 hours.
In a large bowl, beat the cream with an electric mixer until thick. Blend in sugar and vanilla; whip until stiff peaks form. Invert the chilled cake onto a serving plate and remove the sides and bottom of the tin. Spread a layer of whipped cream over the entire cake and pipe the remaining whipped cream in a decorative pattern of your choice.
In the top of a double boiler, melt 85g chocolate chips with the oil. Cool, then drizzle over finished cake. Refrigerate until serving.