Triple-Chocolate Paradise

Ingredients:

18 ladyfingers, split lengthwise
1/2 cup Caramella liqueur
3/4 cup sugar
1/2 cup water
3 egg yolks
2 (8-oz.) packages, cream cheese, room temperature, cut in pieces
1/2 cup Caramella liqueur
8 (1-oz.) squares unsweetened baking chocolate, melted, cooled
5 (1-oz.) squares semisweet baking chocolate, melted, cooled
2 cups heavy cream or whipping cream, stiffly beaten
1 (6-oz.) pkg. semisweet chocolate pcs. or 1 cup crushed English-style toffee

Procedure:

Lightly butter a 9-inch springform pan; set aside. Sprinkle ladyfingers with 1/4 cup liqueur. Line bottom and side of pan with ladyfingers. Stir sugar and water in a small heavy saucepan over medium heat until sugar dissolves. Attach a candy thermometer to side of pan. Without stirring, heat to 240 deg. F (115 deg. C). One teaspoonful of syrup dropped into very cold water will gather into a soft ball. while syrup cooks, beat egg yolks in a large bowl with electric mixer on high speed until pale and thick. Continue to beat egg yolks while adding hot syrup in a thin, steady stream. Beat 3 pieces one at a time. Beat in 1/2 cup liqueur, unsweetened chocolate and semisweet chocolate. By hand, stir in about 1/4 of the whipped cream. Fold in remaining whipped cream and chocolate pieces or crushed toffee. Gently spoon into prepared pan. Cover with foil or plastic wrap. Refrigerate at least 6 hours. To serve, remove pan side and place cake on a round serving dish. Makes 16 to 18 servings.