Ingredients
- 5 egg yolks
- 5 egg whites
- 1 whipped topping
- 1/2 squares
- 230 gr butter
- 200 gr confectioners sugar
- 140 gr pecans
- 130 gr granulated sugar
- 120 ml milk
- 100 gr graham cracker crumbs
- 80 gr unsweetened baking chocolate
Makes dozen 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 20 cm 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
