Chocolate Biscuit Gateau
|Semi sweet chocolate||8 Ounce|
|Butter||1⁄2 Pound (2 Sticks)|
|Eggs||2 , beaten|
|Graham crackers||1⁄2 Pound|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Glace cherries||1 Teaspoon|
|Walnut halves||1⁄4 Cup (4 tbs)|
Grease a 6 inch cake pan with a detachable base.
Break up the chocolate and put it in a bowl over a saucepan of simmering water to melt.
Melt the butter gently in another pan.
Beat the eggs with the sugar in a bowl.
Pour in the melted butter in a steady stream, beating continuously.
Now blend in the melted chocolate.
Break up the graham crackers into small pieces and fold them into the chocolate.
Turn the mixture into the cake tin and chill overnight, in the refrigerator.
To serve stand the cake pan on a canister at least 2 inches smaller than the base of the pan.
Push the pan carefully down onto the table, leaving the base with the cake on the canister.
Slide it onto a serving plate and decorate with piped whipped cream, cherries, angelica and walnut halves.