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.
Serving size: Complete recipe
Calories 2866 Calories from Fat 705
% Daily Value*
Total Fat 76 g117.1%
Saturated Fat 44.8 g224.1%
Trans Fat 0.2 g
Cholesterol 932.9 mg311%
Sodium 991.9 mg41.3%
Total Carbohydrates 501 g167.1%
Dietary Fiber 10.7 g42.7%
Sugars 320.1 g
Protein 37 g74.4%
Vitamin A 35.1% Vitamin C
Calcium 96.2% Iron 95.2%
*Based on a 2000 Calorie diet