Ingredients

2 C. butter
1 C. sugar
1 C. powdered sugar
1 dozen eggs, separated
4 ounces unsweetened chocolate, melted
1 tsp. vanilla
1 C. chopped pecans
1 dozen double ladyfingers
4 dozen Italian macaroons, broken and soaked in 1/2 C. bourbon
1-1/2 C. heavy cream, whipped

Cooking Instructions

Cream butter and sugars until light and fluffy. Beat egg yolks until light and blend into butter mixture. Beat in chocolate and add vanilla and pecans. Beat egg whites until stiff but not dry, fold into chocolate mixture. Line 10 inch springform pan around sides and bottom with split ladyfingers. Alternate layers of soaked macaroons and chocolate mixture over ladyfingers. Chill overnight. Remove sides of springform pan and cover top with whipped cream. If it is frozen, add whipped cream after defrosting.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)