Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Combine the chocolate, butter, and hot water in the top of a double boiler. Place the pan over medium-high heat and cook until the chocolate and butter are melted. Add the egg yolks one at a time, stirring well after each; continue to stir for 2 minutes. Remove the pan from the heat. Combine the cold water and liqueur in a small bowl, and quickly dip the ladyfingers in this mixture. Line the bottom of a 9 × 5 × 3-inch loaf pan with ladyfingers, and pour half of the chocolate cream over them.
Step 2
Add another layer of ladyfingers, the remaining chocolate cream, and another layer of ladyfingers. Refrigerate for at least 2 hours. Just before serving, whip the cream with the sugar until stiff. Unmold the torte onto a platter and frost it with the whipped cream.
