Chocolate Ice Box Cake

chocolate-ice-box-cake
Photo by Amy Neunsinger
Chocolate Ice Box Cake 3.3 68 5 1
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  • Serves 10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 336 calories
    • Fat 17 g
    • Sat Fat 10 g
    • Cholesterol 151 mg
    • Sodium 49 mg
    • Protein 4 mg
    • Carbohydrate 43 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 22 mg

In a medium saucepan, over low heat, stir together the chocolate, butter, and 2 tablespoons water until melted. Slightly beat the egg yolks and add to the chocolate, stirring constantly. Remove from heat and let cool. While the chocolate custard is cooling, beat the egg whites until stiff; set aside. Gradually stir the sugar into the chocolate mixture. Beat until well combined. Stir in the vanilla and fold in the beaten egg whites. Line the sides of a 9- or 10-inch deep-dish pie plate or springform pan with the ladyfingers, trimming them to fit, if necessary. Spoon the chocolate mixture into the pie plate or pan and chill in the refrigerator for at least 4 and up to 24 hours.

Ingredients

  1. Check 1/4 pound German sweet chocolate
  2. Check 1/2 cup unsalted butter (1 stick), softened
  3. Check 3 eggs, separated
  4. Check 2 cups powdered sugar
  5. Check 1 teaspoon vanilla extract
  6. Check 12 ladyfingers, split in half

Directions

  1. In a medium saucepan, over low heat, stir together the chocolate, butter, and 2 tablespoons water until melted. Slightly beat the egg yolks and add to the chocolate, stirring constantly. Remove from heat and let cool. 
  2. While the chocolate custard is cooling, beat the egg whites until stiff; set aside. Gradually stir the sugar into the chocolate mixture. Beat until well combined. Stir in the vanilla and fold in the beaten egg whites. Line the sides of a 9- or 10-inch deep-dish pie plate or springform pan with the ladyfingers, trimming them to fit, if necessary. Spoon the chocolate mixture into the pie plate or pan and chill in the refrigerator for at least 4 and up to 24 hours.