Easy Chocolate Refrigerator Cake
|Dark cooking chocolate||4 Ounce|
|Vanilla extract/Liqueur||1 Teaspoon|
|Cream||1 1⁄4 Cup (20 tbs), whipped|
|Dark chocolate||1 Ounce, grated (Extra For Decoration)|
Line a round 6 inch cake pan with foil or greasproof paper and cover the bottom and sides with thin slices of sponge cake.
Melt chocolate in a heatproof bowl over hot water, stir in milk.
Whisk sugar and egg yolks in a double boiler over hot water until thick and creamy.
Add chocolate mixture and cook until mixture thickens.
Add vanilla or liqueur.
Fill the pan with alternate layers of chocolate mixture and slices of sponge cake, finishing with a layer of sponge cake.
Cover with foil or clear plastic wrap and chill overnight in refrigerator or for 12 hours.
Turn out and cover with whipped cream, sprinkle with grated chocolated.