The mingling of chocolate and coffee . . . now and then a
ladyfinger! This dessert's a mark of gracious hospitality.
semi-sweet, null, null
or spongecake strips
Melt chocolate in heavy saucepan over very low heat.
Add instant coffee and stir until dissolved.
Soften gelatine in 1 tablespoon water.
Combine sugar, salt, and water; boil for 1 minute, and cool to lukewarm.
Stir in melted chocolate, vanilla, and softened gelatine.
Beat egg yolks until very thick and lemon-colored.(At least 5 minutes).
Blend into chocolate mixture.
Beat egg whites until stiff and fold into chocolate mixture.
Lay split ladyfingers or spongecake strips in bottom of well- oiled 9 x 5 x 3 inch loaf pan.
Spoon in about 1 cup of chocolate mixture.
Line sides of pan with split ladyfingers or spongccake strips, anchoring the ends in the filling.
Fill the mold with alternate layers of chocolate filling and ladyfingers, ending with ladyfingers.
Chill for at least 24 hours.
Unmold on chilled plate.
Serve at once.
Makes 6 to 8 servings.