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Title: English Toffee Refrigerator Cake
Categories: Chocolate Cake British European
Yield: 12 Servings
| 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 |
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
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