English Toffee Refrigerator Cake

Recipe Ingredients

2 1/2 oz	71g	Unsweetened baking chocolate (2-1/2
		Squares)
1/2 cup	118ml	Milk
2/3 cup	131g / 4.6oz	Granulated sugar
5		Egg yolks - beaten
1 cup	198g / 7oz	Butter
1 cup	198g / 7oz	Confectioners' sugar
5		Egg whites
1 cup	146g / 5.1oz	Graham-cracker crumbs
1 cup	146g / 5.1oz	Pecans - chopped
1 cup	237ml	Whipped topping

Recipe Instructions

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.

Source:
Whitman's Chocolate Cookbook

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