"The Ladyfinger Specialist Since 1901"

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Chocolate Ice Box Cake
4 egg yolks

¼ cup sugar

2 cups (12 oz. package) semi-sweet chocolate chips

¼ cup butter or margarine

1 ¼ cups heavy or whipping cream

3 packages (3 oz. each) ladyfingers

1 teaspoon vanilla extract

Chocolate Whipped Cream (recipe follows)

Unsweetened cocoa powder for garnish
In a small mixing bowl beat egg yolks and sugar until thick and lemon-lemon colored; set aside. In large microwaveable bowl combine chocolate chips and butter. Microwave on high (full power) 1 to 2 minutes or just until melted. Stir until smooth. Stir in egg-sugar mixture and 1/4 cup of the cream. Microwave on high additional minute, stirring once during cooking. Stir, cover and set aside to cool to room temperature. 

Meanwhile line bottom and side of 2-quart bowl or loaf pan with wax paper. Line bottom and side with ladyfinger halves, split sides up; set aside. In small mixing bowl whip remaining 1 cup cream and vanilla until stiff peaks form. Fold into cooled chocolate mixture. Spoon and spread one-half into ladyfinger-lined bowl. Top with additional ladyfinger halves. Repeat chocolate and ladyfinger layers. Cover and refrigerate several hours or overnight. 

Invert onto large serving plate and remove wax paper. Frost with Chocolate Whipped Cream and garnish with cocoa powder just before serving.

8 to 10 servings

Chocolate Whipped Cream: In small mixing bowl combine ½ cup sugar and ¼ cup unsweetened cocoa powder. Add 1 cup heavy or whipping cream and 2 teaspoons vanilla extract. Whip until stiff peaks form.

Specialty Bakers, Inc., 450 South State Road, Marysville, PA 17053