Chocolate Icebox Cake

Name: Chocolate Icebox Cake
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 8
Ingredients: 2 4-oz bars German's chocolate, coarsely chopped; 4 large eggs, separated; 2 tbsp. confectioners' sugar; 1/2 c. finely chopped walnuts; 1 c. heavy cream; 1 7-oz. package of ladyfingers; Whipped cream and grated chocolate, for serving

By James Beard Award Winner El Chorro LodgePublished: Mar 10, 2016

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Ben Fink, James Beard's All-American Eats by the James Beard Foundation

Yields:

Prep Time:

30 mins

Cook Time:

12 hrs

Total Time:

12 hrs 30 mins

This chilly treat comes from James Beard Award Winner El Chorro Lodge, Paradise Valley, Arizona.

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Ingredients

2 4-oz bars German's chocolate, coarsely chopped
4 large eggs, separated
2 Tbsp. confectioners' sugar
1/2 cup finely chopped walnuts
1 cup heavy cream
1 7-oz. package of ladyfingers
Whipped cream and grated chocolate, for serving

Directions

1. Step 1Melt chocolate in double boiler or large metal bowl set atop pot of simmering water (do not allow bottom of bowl to touch water). Add 3 tablespoons water and stir well to combine. Remove from heat. Add egg yolks one at a time, beating vigorously to incorporate each. Add confectioners’ sugar and walnuts and stir well to blend.
2. Step 2In large chilled bowl, beat heavy cream just until stiff. Set aside.
3. Step 3In bowl of stand mixer, with whisk attachment, beat egg whites at high speed until stiff peaks form. Using rubber spatula, gently fold beaten egg whites and whipped cream into chocolate until incorporated.
4. Step 4Line bottom and sides of 8-inch square baking pan with ladyfingers. Top with chocolate mixture. Chill 12 to 24 hours. Serve with whipped cream and grated chocolate, if desired.