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
Yields
12 Servings