Chocolate Icebox Cake - cooking recipe

Ingredients

1 (1/4 lb.) cake Baker's sweet chocolate
2 1/2 tsp. water
1 egg yolk
1 Tbsp. confectioners sugar
1/4 c. chopped walnuts
1 stiffly beaten egg white
1/2 c. cream, whipped

Preparation

Melt chocolate in double boiler.
Add water and blend.
Remove from fire and add egg yolk, beating vigorously until blended.
Add sugar and walnuts.
Blend.
Fold in egg white and cream.
Line mold or loaf pan with ladyfingers or pieces of plain angel food cake.
Pour in chocolate mix; cover with ladyfingers and chill in refrigerator 12 to 24 hours.
Serve with whipped cream.
Serves 5 or 6.