Sex in a Pan

Submitted by Krista Baker

Believe it or not this recipe came from a cookbook produced by the Alberta Ballet company and this recipe came from Evelyn Hart, Principal Dancer with the Royal Winnepeg Ballet. I'm sure the dancers eat this all the time!

2 cups (5oo ml) graham wafer crumbs		1/2 cup (125 ml) butter, melted
1 cup ( 250 ml) butter		3 eggs
2 cups ( 500 ml) icing sugar		1/2 cup (125 ml) cocoa
1 cup (250 ml) whipping cream, whipped		1 cup (250 ml) semisweet chocolate chips
2 - 4 tbsp. (25 - 50 ml) liqueur, your favourite ( optional )
Line a 9" by 13" ( 23 cm x 33 cm) pan with a graham wafer crust made by combining graham wafer crumbs and melted butter. Melt chocolate. Whip unmelted butter, add icing sugar bit by bit until thoroughly mixed and fluffy. Add eggs 1 at a time and beat well after each addition. Add melted chocolate and cocoa and mix thoroughly. Add liqueur, if using. Pour into pan and chill overnight. Top with whipped cream before serving. This could also be made in two 9" ( 23 cm ) round pans and served in wedges. Serves 8 - 10

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