Chocolate Bombe  
 

Ingredients:
2 pkgs. lady fingers, split
½ c. Grand Marnier or dark rum
3 pkgs. (12 oz each) semi-sweet chocolate bits
2 c. unsalted butter at room temperature
4 c. sifted confectioners sugar
16 large egg yolks
1½ TBS vanilla extract

For the glaze:
12 oz. semisweet chocolate bits
2 TBS unsalted butter



Directions:
1. Line a 2 qt. bowl with plastic wrap.
2. Brush the split side of the lady fingers with the liquor. Line the bowl with the lady fingers, split side to the inside. Reserve the rest for the top.
3. Melt the chocolate in double boiler, stirring constantly.
4. Beat the butter, sugar and egg yolks in a large mixing bowl until fluffy.
5. At low speed, gradually beat in melted chocolate and vanilla extract.
6. Pour the mixture into the ladyfinger-lined bowl. Cover the top with the rest of the lady fingers.
7. Refrigerate overnight to allow to set.
8. Invert the bombe onto a serving plate.
9. Make the glaze by melting the chocolate and butter in a small sauce pan over low heat until smooth.
10. Spread glaze completely over the bombe.
To Serve: Chill slightly and cut into thin wedges.