3 cups chocolate wafer crumbs
? cup melted butter
Combine ingredients and press into the bottom of a spring form pan. Refrigerate for 30 minutes.
1 lb. semi sweet chocolate
4 egg yolks
2 cups whipping cream
6 tablespoons Powdered sugar
4 egg whites at room temperature
Soften chocolate in top of double boiler. Add whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip cream and powdered sugar until soft peaks form Beat egg whites until stiff but not dry. Stir a bit of the whipped cream and egg whites into melted chocolate to lighten. Fold in remaining cream and whites until completely incorporated but be gentle. Turn into crust and chill at least 6 hours or preferably overnight. Whip remaining 2 cups of heavy cream until stiff. Remove sides of spring form pan. Spread all but ? cups whipped cream on cake. Use the reserved whipped cream to make rosettes.
Do not use Ready Whip in place of whipping cream! It won?t hold.
Also keep bowl, beaters and cream chilled until ready to use!