I'm making Chocolate Refrigerator Cake today
A guy at work gave me the book so I thought I would try this recipe:
Ingredients
2 oz. raisins (or 1/3 cup)
2 tbsp brandy
4 oz semisweet chocolate
4 oz milk chocolate (both types broken into pieces) - but I just used some dark chocolate I had with little bits of cherry in it
2 oz. butter
6 oz. graham crackers, coarsely broken
2 oz. or 1/2 cup slivered almonds (I substituted pecans) - had no almonds
2 tbsp golden corn syrup
1/4 cup candied cherries or maraschino cherries, chopped
Topping
3 1/2 oz. semisweet chocolate, broken into pieces
3/4 oz./20 g butter
Method
1. Place the raisins and brandy in a bowel and let soak for 30 minutes. (I had to use Captain Morgan's spiced rum as we had no brandy). Put the chocolate, butter and corn syrup in a pan and heat gently until melted.
2. Stir in the graham crackers, almonds (or pecans), cherries, raisins and brandy. Turn into a 9 inch by 9 inch square pan which has been lined with waxed paper and let cool. Cover and let chill in the refrigerator for 1 hour.
3. To make the topping, place the chocolate and butter in a small heatproof bowl and melt over a pan of gently simmering water. Stir and pour the chocolate mixture over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into squares to serve.
Makes about 18 to 24 squares
This is a strange recipe to me in that they use weights e.g. 2 oz. or 4 oz. - Well - go figure - I just looked in the front of the book and it is from the UK
Parragon Publishing
Queen Street House
4 Queen Street
Bath UK BAT 1HE
I had the same problem when I was over in Scotland, trying to figure out how to convert recipes to cups vs. measuring ingredients with a scale.
Luckily we have a scale here that Andy uses for cooking
p.s. I work 4:30 to 10:00 so I will bring the squares to work, cut them up and then leave them in the fridge for the day shift tomorrow - Friday I am not in until 4:30 again and working until 11