Chocolate Refrigerator Cake
|Semisweet chocolate||7 Ounce (1 Package)|
|Granulated sugar||2 Tablespoon|
|Cold water||3 Tablespoon|
|Eggs||3 , separated|
|Heavy cream||1 Cup (16 tbs), whipped|
|Vanilla extract||1 Teaspoon|
|Peppermint extract||1⁄2 Teaspoon|
|Lady fingers||18 , split|
Melt chocolate in top of double boiler.
Add sugar and water, and mix well.
Remove from heat.
Stir gradually into egg yolks, and beat smooth with a spoon.
Beat the egg whites stiff, and fold into the cooled chocolate mixture.
Fold in the whipped cream and extracts.
Arrange some of the lady fingers on the bottom of a loaf pan 10" x 5" x 3", and pour in some of the chocolate and whipped cream mixture.
Then alternate layers of lady fingers with the chocolate mixture until the loaf pan is full and all lady fingers and chocolate mixture have been used, having lady fingers on top.
Chill in refrigerator for 24 hrs., and serve with or without whipped cream.