A creamy fridge treat, this mellow chocolate dessert was a signature at 60-year stalwart-now-closed, the Anna Maude Cafeteria in Oklahoma City, OK. During its 60-year run, the Anna Maude Cafeteria was one of the best of the independent cafeterias sprinkled around the country. The place was named for Anna Maude Smith, one of the original proprietors, who died at 96 in 1983. This was one of her favorite recipes.
Makes 9 servings
- 1, 4-ounce bar German’s Sweet Chocolate
- ¼ lb butter (one stick)
- 3 eggs, separated
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 pint whipping cream
- 10 oz crushed vanilla wafers (not quite a full box)
- Melt chocolate in microwave at 50% power until almost melted through; add butter and melt for another minute. Mix together.
- While still quite warm, add small amount of mixture to beaten egg yolks and whisk to temper. Add rest of egg yolks to mixture and whisk. Add 2/3 cup powdered sugar and vanilla. Cool.
- While chocolate is chilling, whip the cream
- Fold chocolate mixture into whipped cream. Set in fridge.
- Whip egg whites until soft peaks form. Add remaining 1/3 cup sugar and whip.
- Fold egg whites in a gentle over-under motion, into chocolate whipped cream mixture until evenly mixed.
- Line a loaf pan with waxed paper, inserting one long, folded piece lengthwise and one piece width-wise, with 4 inches extra paper hanging over all four sides of pan.
- Sprinkle layer of crumbs in pan; spoon chocolate cream over; sprinkle more crumbs until all chocolate cream has been used up and pan is full. Fold waxed paper overhangs over the top of the mixture and refrigerate 24 hours. Cut slices and serve.