RECIPES FROM OESOPHAGEAL PATIENTS

Grannie Miller's Secret Family Recipe for Chocolate-Lemon Dessert (Fridge Cake)

Equipment:

• Deep springform pan, buttered
• Hand mixer and very deep mixing bowl, or Mixmaster

Ingredients:

• 3 dozen lady fingers

(the following ingredients x2 - one lot for lemon and one for chocolate)

• 1/2 lb. (yes that's right) Danish Creamery butter, slightly softened but not warm. (Don't buy the cheaper kinds, they make the lemon curdle.)
• 1 Cup sugar
• 3 fresh eggs

for lemon:

• 2 lemons, juice of 1, rind of 2 very finely grated

for choc:

• 2 squares Baker's Semi-sweet chocolate, melted plus 1/2 square more for deocrations/shavings on top, if desired
• 1 pt. whipping cream

Optional

• 1Tablespoon confectioners sugar
• Whole and/or chopped pecans (see below)

Method

1. Start by lining the springform on all sides with ladyfingers.

Chocolate half:

2. Cream the butter, gradually adding sugar then eggs and beat well.Add melted choc. and continue to beat until well incorporated.
3. Pour mixture into the pan, cover with a layer of ladyfingers or 2 and refrigerate while you're making the lemon.

Lemon half (tricky):

4. Cream the butter, gradually adding sugar.
5. Beat the eggs with lemon juice and add to mixture (this is a new step, and hopefully it will prevent he lemon part from separating), continue beating until smooth and creamy.
6. Add lemon rind, incorporate well. Immediately pour over the choc. half and refrigerate overnight.
7. Just before serving top with freshly whipped cream.

If you want to get really fancy, caramelize some whole pecans and decorate with a flower/star shape and chocolate shavings on top. You can also add pecans to the choc. half. Dad REALLY likes it this way. I like the choc. smooth and creamy personally.