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Enjoy this modern cake. 


  • 3 bars German sweet chocolate
  • 6 eggs, separated
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 1 dozen ladyfingers or 1 pound cake
  • 8 ounces whipping cream


Boil water in the lower part of a double boiler. Melt chocolate, water, and sugar in top of the double boiler and stir continually. When smooth, take off fire and beat in egg yolks one at a time, beating each time. Beat egg whites stiffly and fold into chocolate mixture. Whip cream and set aside. Line a loaf pan or around the mold with waxed paper and put ½ of the ladyfingers or thin strips of pound cake in the bottom of the pan. Pour in half of the mixture and ¼-inch layer of whipping cream. Put another layer of cake, a layer of chocolate and a layer of cream. Chill at least 24 hours. Cut in slices and serve with whipped cream and garnish with grated chocolate.

Serves 10 to 12