Categories: Chocolate, Cakes 
      Yield: 12 servings 
  
  2 1/2 oz Unsweetened baking chocolate 
           -(2-1/2 squares) 
    1/2 c  Milk 
    2/3 c  Granulated sugar 
      5    Egg yolks, beaten 
      1 c  Butter 
      1 c  Confectioners' sugar 
      5    Egg whites 
      1 c  Graham-cracker crumbs 
      1 c  Pecans, chopped 
      1 c  Whipped topping 
  
  Makes 12 servings 
   
  Melt chocolate; cool.  Combine milk, granulated sugar, and beaten egg yolks 
  in top of double boiler.  Cook over boiling water, stirring constantly, 
  until thickened.  Cool.  Cream butter, powdered sugar, and cooled chocolate 
  together.  Blend into cooled egg-yolk mixture. Beat egg whites until stiff. 
  Fold chocolate mixture into egg whites. Blend well. 
   
  Combine graham crackers and pecans.  Sprinkle half the graham cracker crumb 
  and nut mixture over the bottom of an 8-inch square pan.  Pour chocolate 
  mixture into pan; top with remaining crumb and nut mixture. Chill for 24 
  hours. 
   
  To serve, cut cake into squares.  Garnish with whipped topping. 
   
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7