Chocolate Refrigerator Cake
|Sponge cake||1 Small|
|Chocolate squares||4 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||4 , separated|
|Heavy cream||1 Cup (16 tbs), whipped|
|Confectioner's sugar||1⁄4 Cup (4 tbs)|
Line small loaf pan with waxed paper.
Cover bottom and sides with thin slices of spongecake.
Melt chocolate over hot water.
Add milk and continue cooking over hot water until smooth and blended, stirring constantly.
Add sugar to slightly beaten yolks and add chocolate mixture slowly, stirring constantly.
Cook until thick and smooth.
Remove from heat and while still hot, fold in stiffly beaten egg whites.
Add 1/2 teaspoon vanilla and salt.
Pour half of chocolate mixture into cake-lined pan.
Cover with a layer of spongecake, add remaining chocolate mixture and cover with final layer of cake slices.
Chill for 12 hours.
Turn out onto plate; cover with whipped cream flavored with confectioners' sugar and remaining vanilla.