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Misc: Minetry's Miracle




Source of Recipe


Miss Minetry


Recipe Introduction


Miss Minetry was a Southern lady whose astonishingly rich recipe appeared in the New York Times in the 1960s. Even though this "cake" is the standard size, it is so rich it can easily serve 16-20 people. You will amaze any party where you serve this relatively simple, but elaborate dessert.

Beware, though, that you must start the day before since this cake must chill overnight.


List of Ingredients




1 lb butter, softened
2 cups sugar
1 dozen eggs, separated
4 dozen amaretti (Italian macaroons)
4 oz unsweetened chocolate
1 tsp vanilla
1 cup bourbon
1 cup chopped pecans
2 dozen lady fingers, split
1 cup whipping cream

A 10-inch spring form (angel food cake) pan


Recipe



Melt the chocolate in a double boiler. Soak the macaroons in the bourbon. Cream the butter with the sugar using an electric mixer. Add the egg yolks and beat until fluffy.

Add the chocolate and beat until uniform. Stir in the pecans, and the vanilla. Beat the egg whites until light and fluffy. Stir 1/4 of the egg whites into the butter mixture with a wire whisk.

Fold in the rest.

Butter and line a 10-inch spring form pan with split lady fingers. Arrange them vertically with the flat side out. Alternate layers of soaked macaroons with the chocolate mixture in the lined pan.

Chill overnight.

To serve, unmold the spring form pan and decorate with whipped cream. Cut tiny slices for your guests. They may ask for more. One friend told us it was "so rich it made your teeth ache!"