Ingredients

serves 8

　　One 6-ounce package chocolate chips

　　1/4 cup (1/2 stick) butter

　　1/4 cup hot water

　　4 egg yolks

　　8 tablespoons cold water

　　8 tablespoons Kahlúa, sweet sherry, or amaretto

　　2 packages ladyfingers

　　1 1/2 cups heavy cream

　　1/3 cup sugar

　　

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.

　　Paula Deen's Kitchen Classics