Serves 12 – 16
This recipe contains uncooked egg yolks/whites.
- 2 ounces mint chocolate chips
- 6 The Farmer’s Cow eggs, separated
- 4 tablespoons sugar
- 3 cups The Farmer’s Cow heavy cream, divided
- 2 tablespoons chocolate mint liqueur
- 3 packages (3 ounces each) plain ladyfingers
- Shaved chocolate
- Chocolate leaves
In a double boiler over hot water, melt chocolate. Cool to room temperature.
In a large bowl, beat egg yolks. Stir in cooled chocolate. Add chocolate mint liqueur.
In a medium bowl, whip egg whites with 2 tablespoons sugar until stiff peaks form. Fold whites into chocolate mixture.
In another large bowl, whip 2 cups heavy cream with 2 tablespoons sugar. Fold into chocolate mixture.
Layer a 10-inch springform pan with ladyfingers on bottom and around edges, with rounded sides facing outside.
Pour 1/3 of chocolate mixture into pan on bottom layer of ladyfingers. Repeat with 2 more layers of ladyfingers and chocolate.
Refrigerate overnight. Before serving, whip 1 cup heavy cream and spread on top of cake. Sprinkle with shaved chocolate or chocolate leaves.