Chocolate Sponge Dessert

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   1. Line the bottom of a Charlotte mold or a deep 7-inch round cake pan with a piece of baking parchment.

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   2. Place the ladyfingers on a tray and sprinkle with half of the orange-flavored liqueur. Use to line the sides of the mold or pan, trimming if necessary to make a tight fit.

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   3. Break the chocolate into small pieces. Place in a bowl and melt over a pan of hot water. Remove from the heat and stir in the heavy cream.

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   4. Separate the eggs and place the whites in a large grease-free bowl. Beat the egg yolks thoroughly into the chocolate mixture.

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   5. Whisk the egg whites until standing in stiff peaks, then gradually add the superfine sugar, whisking until stiff and glossy. Carefully fold the egg whites into the chocolate mixture in 2 batches, taking care not to knock out all of the air. Pout into the center of the mold. Trim the lady's fingers so that they are level with the chocolate mixture. Let chill for at least 5 hours.

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   6. To decorate, whisk the cream, sugar, and vanilla extract until standing in soft peaks. Turn out the dessert on to a serving dish. Pipe cream rosettes around the bottom and then decorate with chocolate curls.

No additional tips available.