| 1 |
Place unsweetened chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside. |
| 2 |
Cream butter with a large heavy-duty mixer. Add sugar; beat until light and fluffy. Beat in cooled chocolate and vanilla. Add eggs, one at a time, beating 5 to 7 minutes after each addition. |
| 3 |
Split ladyfingers in half lengthwise. Line bottom and sides of a 10-inch springform pan with ladyfingers. Pour filling into prepared pan; cover and chill at least 4 hours or until set. Remove sides of pan. Garnish with whipped cream and chocolate shavings. |
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