Chocolate Ice Box Cake

Chocolate Ice Box Cake
Photo: Amy Neunsinger
Hands On Time:
20 mins
Total Time:
4 hrs 20 mins
10 serves


  • ¼ pound German sweet chocolate

  • ½ cup unsalted butter (1 stick), softened

  • 3 eggs, separated

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 12 ladyfingers, split in half


  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.

Nutrition Facts (per serving)

336 Calories
17g Fat
43g Carbs
4mg Protein
Nutrition Facts
Calories 336
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 50%
Cholesterol 151mg 50%
Sodium 49mg 2%
Total Carbohydrate 43g 16%
Protein 4g
Calcium 22mg 2%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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