Christi's Chocolate Icebox Cake
This recipe has been passed down for so long I don't know where it started. I've been making it for at least 30 years. It's time consuming but well worth it and beautiful too. Hands down, my kids' absolute favorite!
This recipe has been passed down for so long I don't know where it started. I've been making it for at least 30 years. It's time consuming but well worth it and beautiful too. Hands down, my kids' absolute favorite!
- Carbohydrate 0.760609999575465 g
- Cholesterol 221.171999979154 mg
- Fat 9.25121199436997 g
- Fiber 0 g
- Protein 6.33497199968807 g
- Saturated Fat 4.26379799649538 g
- Serving Size 1 1 Serving (71g)
- Sodium 3909.39980777897 mg
- Sugar 0.760609999575465 g
- Trans Fat 1.03593919970967 g
- Calories 112 calories
Step-by-step
- Divide eggs.
- In mixer beat egg yolks until lemon yellow.
- With mixer running add 1 TB sugar at a time.
- Beat each TB for about two minutes on high.
- Mixing time is important to avoid grainy texture.
- Melt chocolate according to stovetop or microwave directions on box.
- Add vanilla to chocolate.
- Add chocolate to egg yolk mixture by hand.
- In separate mixing bowl, whip egg whites stiff.
- Fold whites into chocolate mixture using a big mixing spoon, one scoop at a time.
- When finished mixture should be airy.
- You will actually see some air bubbles when folding.
- Grease springform pan with butter lightly, sides and bottom.
- Line sides of springform with lady fingers, then the bottom.
- Pour half of the chocolate mixture in pan.
- Add another layer of lady fingers in middle.
- Pour remaining mixture in pan.
- Should almost reach the top.
- Cover and put in refrigerator overnight to set.
- When ready to serve, top with whipped cream.
- Enjoy!
Rigid resting times define refrigerator-dependent desserts, requiring an overnight stay at 35 degrees Fahrenheit to achieve structural integrity. Raw egg separation demands precision because a single droplet of lipid in the whites will prevent proper aeration during whipping. Extended beating of yolks with sugar—specifically two minutes per tablespoon on high speed—dissolves sucrose crystals completely to prevent a gritty mouthfeel. Folding whipped whites into the yolk-chocolate base requires gentle, sweeping motions to preserve trapped air bubbles. Lining a springform pan with crisp ladyfingers creates a rigid perimeter that absorbs moisture from the rich filling over twelve hours.
Dairy-free substitutions require full-fat coconut cream chilled beforehand to replicate the density of traditional whipping cream. Acidity from a drop of lemon juice can stabilize plant-based whites if standard proteins fail to hold stiff peaks. Pair rich slices with tart espresso or black coffee to cut through the heavy fat content of the chocolate and cream layers.
