Easy Chocolate Ice Box Cake

As I mentioned yesterday, it is HOT outside. This is something my great-grandmother would make for dessert during hot Mobile, Alabama summers. It looked elegant and tasted wonderful. On top of that, it is super easy and you make it the night before in the cooler hours of the day. I prefer it with the ladyfingers, but the vanilla wafers really are fine too. You can add a touch of rum to the chocolate instead of water, if you prefer a more “grown up” dessert. Try it. It is a nice change of pace from the ice cream and retro jell-o desserts of summer…without the fuss of say…those new fangled frou-frou desserts.

Chocolate Ice Box Cake and Chocolate Snowballs

There is also a Chocolate Snowballs recipe on the card, basically a scoop of ice cream rolled in coconut and chocolate. As long as you don’t have coconut haters in your house-another hit for summer.

Easy Icebox Cake

1 package Baker’s German Sweet Chocolate, melted

1 1/2 tablespoons water
1 egg yolk, unbeaten
1 tablespoon confectioners’ sugar
1/2 cup whipping cream
1 egg white, stiffly beaten
12 ladyfinger halves or vanilla wafers

Blend the melted chocolate with water. Add egg yolk and beat until smooth. Mix in the sugar. Whip cream and fold into chocolate. Fold in beaten egg whites. Line an 8x4x3-inch loaf pan with wax paper. Layer wafers with chocolate mixture. Chill overnight. Unmold. Serves 5.

Comments

  1. Love this kind of dessert, but the uncooked egg concerns me. Of course, people ate uncooked egg for years & never suffered any harm.

  2. Yes, I was going to mention that you should probably use the pasteurized eggs in a carton.

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