INGREDIENTS
6 eggs, seperated
2 pkgs ladyfingers
1 large pkg chocolate chips
4 Tbsp sugar
6 Tbsp cold water
1 tsp vanilla
1/2 tsp almond extract
2 cups whipped cream, divided
DIRECTIONS
Split ladyfingers and cut off 1/8″ from one end of each and line bottom and sides of 9″ springform pan. Combine water, chocolate, and sugar in a pot and melt over low heat and cool. When cool, stir in beaten egg yolks and chill. Add salt and extracts and stir. Beat egg whites stiff and place chocolate mixture over. Add 1 3/4 cups whipped cream and fold all together. Pour in prepared pan. Freeze. Serve with remaining whipped cream and shaved chocolate. Serves 12.