| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Irish |
Choco1 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Graham crackers |
| 8 |
|
Squares unsweetened cooking chocolate |
| 1 |
c |
Butter |
| 2 |
|
Eggs |
| 6 |
tb |
Sugar |
| 1/2 |
c |
Candied cherries |
| 1/2 |
c |
Walnut halves |
| 2/3 |
c |
Irish whiskey |
| 1/3 |
c |
Heavy cream; whipped |
INSTRUCTIONS
Crush the crackers and set them aside. Melt the chocolate with the
butter in a double boiler. Cream the eggs and sugar in a bowl until
they are pale and thickened, then fold in the chocolate. Add 3/4 of
the cherries and walnuts to the chocolate mixture, saving remaining
cherries and walnuts for decoration. Fold in all but one Tbsp. of the
whiskey. Oil a 9-inch baking dish, line with the crushed crackers,
then scrape all of chocolate mixture into the pan. Decorate the top
with the remaining cherries and walnuts and refrigerate the cake
overnight. Remove from refrigerator about 10 minutes before serving.
Add the whiskey to the cream and pipe around the top of the cake.
Serve.
Per serving: 8127 Calories; 243g Fat (27% calories from fat); 30g
Protein; 1414g Carbohydrate; 960mg Cholesterol; 3436mg Sodium
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