Hands-on time: 15 minutes
Total time: 2 hours, 25 minutes (includes chilling)

1 stick unsalted butter
¼ cup light corn syrup
8 ounces semisweet or dark chocolate, grated or finely chopped
1 large egg, lightly beaten
6 graham crackers or 8 biscuit cookies, broken into bite-size pieces
½ cup (2 ounces) chopped pecans
¼ cup candied ginger or candied orange peel (optional)


Line a 9-inch round cake pan with a large sheet of aluminum foil, allowing a few inches to hang over the sides of the pan, or use an unlined 9-inch springform pan. Warm the butter and corn syrup in a large saucepan over low heat until the butter melts. Add the chocolate, remove from heat, and stir until smooth. Slowly stir in the beaten egg. Return to low heat, stirring, for 1 minute. Remove from heat; let cool. Add the crackers or cookies, half the pecans, and half the ginger or orange peel (if using) and combine. Transfer the mixture to the prepared pan. Top the remaining pecans and ginger or orange peel (if using). Cover and refrigerate for at least 2 hours and up to 5 days. When ready to serve, use the foil as handles to transfer the entire cake to a platter, or if using a springform pan, remove ring and place the cake (and the bottom of the pan) on a platter. (Note: Because the egg in this recipe is not fully cooked, there is a risk of food-borne illness).

Copyright © 2006 Time, Incorporated Home Entertainment. All rights reserved.