(Chocolate Refrigerator Cake) Belgium
10 oz. butter
5 egg yolks
10 oz. vanilla wafers
2 egg whites
8 oz. sugar
4 sq. baking chocolate, melted
Crush the cookies and press into the bottom of a
spring-form pan. Set aside about 4 tablespoons of crumbs to
use later. Combine the butter, egg yolks and sugar. Mix for
In a separate bowl, beat the egg whites until stiff.
Add the melted chocolate to the butter, egg, sugar mixture and
mix thoroughly. Gently fold in the egg whites. Put this
chocolate mixture on top of the crushed cookies, then sprinkle
the remaining cookie crumbs over the chocolate. Refrigerate
overnight. Remove from refrigerator and serve.
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