2 packages (4 oz each) Bakers' German Sweet Chocolate
2 Tbs sugar (regular or fine)
1 tsp vanilla extract
3 large eggs*, separated
1 cup heavy whipping cream, whipped
1 cup walnut pieces
2 packages Lady Fingers
2 Tbs water
3 cups heavy whipping cream for "icing"
3 Tbs sugar (regular or fine) for "icing"
Line the bottom and sides a bread loaf pan (approx. 9"L x 5"W x 2.5"H) with the lady fingers (1/3" slices of pound cake can be substituted). [Sky's note: first line the loaf pan with parchment or wax paper, then line pan with the lady fingers or pound cake; this will make for easy removal of icebox cake after it has frozen.]
Put chocolate and sugar (fine or regular) together in a double-boiler over simmering water until chocolate is melted and sugar is dissolved. Remove from heat and stir in water and vanilla extract. Separately stir in three egg yolks one at a time and thoroughly blend each with chocolate mixture. Have at the ready in two separate bowls: (1) one cup heavy whipping cream whipped until firm and (2) the three separated egg whites whipped until points are stiff. Mix the walnut pieces in double-boiler with the chocolate mixture. Fold chocolate and nuts mixture into the bowl with the whipped cream, then also fold in the whipped egg whites from the second bowl. Fold everything together until integrated.
Pour chocolate 'mousse' into lady-finger-lined bread loaf pan. Gently pound the pan a few times on the counter to help evenly spread mousse in the pan. Cover the top of the mousse with remaining lady fingers (or sliced pound cake). Freeze at least 24 hours, covered.
Remove frozen 'bare' chocolate icebox cake from freezer and invert onto large serving plate. For "icing", combine three cups of heavy whipping cream and three tablespoons of fine (or regular) sugar and whip until stiff. Thickly slather the whipped cream all over the top and sides to completely cover the icebox cake. Garnish with sprinkled cocoa powder or with chocolate shavings (or whatever you'd like).
It's best to let the finished chocolate icebox cake 'thaw' in the refrigerator for a couple hours before serving. If it's still frozen solid, it's difficult to slice into servings. Always keep leftovers, if they are any, in the refrigerator.
This chocolate icebox cake recipe can be modified in many ways. Instead of water, try espresso or a flavored liqueur instead. The "icing" can be something else other than whipped cream. Or, the whipped cream can be flavored, too. Countless possibilities.
Use caution when consuming raw eggs because there is some risk of exposure to Salmonella or other food-borne illness. To reduce this risk, it is recommended that only fresh, properly-refrigerated, clean, grade A or AA eggs are used with intact shells, and avoid contact between the yolks or whites and the shell.
For step-by-step pictures please see the Tips 'n Tricks Section
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