Visual Recipe - Refrigerator Chocolate Cake

This recipe was adapted from Al Fresco by Louise Pickford. I got it thanks to my friend Kenneth who learnt how to make it at the Tante Marie Cooking School in San Francisco (as did my friend Don). Thanks for posting the recipe guys!

14oz Bittersweet or Dark chocolate - chopped [see note below]

1/2 Cup unsalted butter

2 1/2 cup graham crackers, crushed coarsely

1/2 cup pine nuts

1/2 cup nuts, coarsely chopped (pecans, walnuts, pistachios, hazelnuts - whatever appeals)

1 Cup unsweetened cocoa

1 teaspoon cinnamon

Don't go cheap on the chocolate guys, it needs to be good quality!

Butter a 9"x3" pan and line the bottom with parchment paper.

Mix the chocolate and the butter together in a double boiler - if you don't have one then use a heatproof bowl over a pan of simmering water.

Once melted, remove from the heat and stir in the remaining ingredients.

Spoon into the prepared pan. Press firmly into the bottom and sides and smooth out the top. Cover and chill.

When ready to serve, unmold on cutting board and shave into thin fingers.As simple as that!

[If you make it with bittersweet chocolate it will have a very very intense rich chocolate taste that is not that sweet. Try pairing it with coffee, or even whipped cream and strawberries. Of course you could always use dark or even semi-sweet chocolate. Experiment!]