Chocolate Gold Brick Recipe
Ingredients
| 1 box Famous Chocolate Wafers, crushed into crumbs | ||
| Butter/Margarine | 6 Tablespoon, melted | |
| Chocolate square | 8 | |
| Margarine | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Almond extract | 1 1/2 Teaspoon | |
| Cool Whip | 1 Can (10oz) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Ground almonds | 1 Tablespoon | |
| Chocolate | 1 Tablespoon, shaved | |
Directions
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.
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.
Chef
