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 Kahlua, sweet sherry, or amaretto

　　2 packages lady fingers

　　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 x 5 x 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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.