Old Fashioned Chocolate Icebox Cake – a delicious recipe with eggs, salt, chocolate semisweet, powdered sugar, whipped cream Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 4-by-8-inch loaf pan with plastic wrap. Make a layer of ladyfingers with the flat side up in the bottom of the pan, covering the entire bottom evenly. Whip the egg whites with a dash of salt, until stiff. Set aside.
2
Combine the chocolate, sugar, and water in the top of a double boiler. When the chocolate is melted, add the egg yolks and beat with an electric mixer
3
(no need to wash beaters after whipping the whites), beating at high speed, until mixture is light and fluffy. Fold the egg whites into the chocolate mixture. Turn half the mixture into the pan lines with ladyfingers. Top with another layer of ladyfingers. Cover with remaining chocolate mixture and still another layer of ladyfingers. Cover and chill 24 hours, until set. Unmold onto serving platter and decorate with whipped cream.
275
kcal
Calories
17
g
Fat
17
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 eggs separated, 1 salt, 2 ounces chocolate semisweet 2 oz, 2 tablespoons powdered sugar, and more.
Yes, Old Fashioned Chocolate Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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