Chocolate Gold Brick
|Chocolate wafers||9 Ounce, crushed into crumbs (1 Box, Famous)|
|Butter/Margarine||6 Tablespoon, melted|
|Semi-sweet chocolate square||8 Ounce (8 Squares, 1 Ounce Each)|
|Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1 1⁄2 Teaspoon|
|Cool whip||12 Ounce (1 Container)|
|Whipping cream||1 Cup (16 tbs)|
|Ground almonds||1 Tablespoon|
|Shaved chocolate||1 Tablespoon|
Grease a 9" X 5" loaf pan and line with wax paper.
Mix together cookie crumbs and melted margarine. Set aside.
Melt chocolate with 1/4 cup margarine in the top of a double boiler over hot, not boiling, water. Stir with a wooden spoon until smooth. Remove from heat and cool slightly.
In the large bowl of an electric mixer, beat eggs for 10 minutes or until thick. Beat in 1/4 cup sugar.
Fold the melted chocolate into the egg mixture. Stir in almond extract. Fold in Cool Whip.
Spoon about 1 cup of the mixture into prepared loaf pan. Add a layer of cookie crumbs. Repeat layers ending with cookie crumbs. Cover with aluminum foil and freeze for at least 6 hours.
Remove from freezer, peel away foil covering and invert on an oval platter. Peel off wax paper.
Whip cream with 1 tablespoon of sugar until stiff peaks form. Frost loaf with whipped cream, or using a pastry bag and a star tip, decorate with whipped cream. Sprinkle top with ground almonds and shaved chocolate. Return to freezer until ready to serve.