FRENCH SILK SUPREME1 (8oz) pkg unsweetened chocolate 2 cups butter, softened 3 cups sugar 1 tbsp plus 1 tsp vanilla (4 tsp) 8 eggs* (or pasteurized eggs) 24 Ladyfingers Whipped cream Chocolate shavings Place unsweetened chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside. In mixing bowl, cream butter, and sugar; beat until light and fluffy. Beat in cooled chocolate and vanilla. Add eggs, one at a time, beating 5-7 minutes after each addition. Split Ladyfingers in half lengthwise. Line bottom and sides of a 10-inch springform pan with the split 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. Servings: 10-12
*Editor's note: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs
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