3 cups of fine breadcrumbs or crushed crackers passed through a blender
(2 packages of 200g)
3/4 cup of melted butter or margarine
6 egg yolks separated
2 cups of sugar
1/2 cup of water
2 tablespoons of unflavored gelatin
4 tablespoons of cold water
4 tablespoons of brandy
2 teaspoons of vanilla extract
3 cups of fresh whipped cream
80g of semi-sweet chocolate
3 cups of fine breadcrumbs or crushed crackers passed through a blender
(2 packages of 200g)
3/4 cup of melted butter or margarine
6 egg yolks separated
2 cups of sugar
1/2 cup of water
2 tablespoons of unflavored gelatin
4 tablespoons of cold water
4 tablespoons of brandy
2 teaspoons of vanilla extract
3 cups of fresh whipped cream
80g of semi-sweet chocolate
Mix the crumbs with melted butter or margarine
Mold into a cake pan and refrigerate while preparing the filling
Beat the egg yolks and sugar in a bowl for 3 minutes, until thickened
Heat the mixture over low heat, stirring constantly, until the sugar dissolves
Remove from heat and let cool
Combine the remaining sugar and water in a small saucepan
Cook over low heat, stirring occasionally, until the sugar dissolves
Increase heat and cook without stirring until the caramel forms
Let it cool for 5 minutes
Combine the egg yolks with the caramel and vanilla extract
Beat well
Beat the egg whites to stiff peaks
Fold in the whipped cream and chocolate, mixing until just combined
Pour into a prepared cake pan and refrigerate until firm
To serve, beat an additional cup of whipped cream and spread over the cake
Melt the chocolate in a double boiler and drizzle over the whipped cream in a decorative design
Prepare 2 cakes
