| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Chocolate, Cakes |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
oz |
Unsweetened baking chocolate (2-1/2 squares) |
| 1/2 |
c |
Milk |
| 2/3 |
c |
Granulated sugar |
| 5 |
|
Egg yolks, beaten |
| 1 |
c |
Butter |
| 1 |
c |
Confectioners' sugar |
| 5 |
|
Egg whites |
| 1 |
c |
Graham-cracker crumbs |
| 1 |
c |
Pecans, chopped |
| 1 |
c |
Whipped topping |
INSTRUCTIONS
Makes 12 servings
Melt chocolate; cool. Combine milk, granulated sugar, and beaten egg yolks
in top of double boiler. Cook over boiling water, stirring constantly,
until thickened. Cool. Cream butter, powdered sugar, and cooled chocolate
together. Blend into cooled egg-yolk mixture. Beat egg whites until stiff.
Fold chocolate mixture into egg whites. Blend well.
Combine graham crackers and pecans. Sprinkle half the graham cracker crumb
and nut mixture over the bottom of an 8-inch square pan. Pour chocolate
mixture into pan; top with remaining crumb and nut mixture. Chill for 24
hours.
To serve, cut cake into squares. Garnish with whipped topping.
From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”