CHOCOLATE REFRIGERATOR CAKE
½ cup canned chocolate syrup
3 eggs, separated
¼ teaspoon almond extract
1 cup heavy cream
12 lady fingers, split, or left-over cake
Heat chocolate syrup over hot water. Remove from heat; add egg yolks, one at a time, beating vigorously after each addition until mixture thickens slightly. Cool and add almond extract. Beat ½ cup cream and fold into chocolate mixture. Beat egg whites stiff but not dry; fold into mixture. Line a refrigerator tray first with waxed paper then lady fingers or cake. Pour half the chocolate mixture over the cake; cover with another layer of cake, then remaining chocolate mixture and top with cake. Chill in freezing compartment 3 hours or until firm. Whip remaining ½ cup cream and serve as a topping on cake slices. 6 to 8 Servings