"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Icebox Cake Recipe

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This recipe for Chocolate Icebox Cake, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Tuesday, July 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large package semisweet chocolate chips
4 eggs, separated
Boiling water
3 T. granulated sugar
1 package sponge dessert shells
Cream for whipping

Directions:
Directions:
Line 9 X14 baking pan with waxed paper. Place layer of torn sponge pieces on bottom of pan, only moderately closely packed. Melt chocolate chips in top of double boiler. Add sugar while stirring, then 1/4 to 1/2 cup boiling water, stir till smooth. (NB: It will get stiffer briefly when you add the water but will become smooth as you continue to stir.) Add beaten egg yolks, continuing to stir, and then remove from heat and allow to cool for 10 minutes or so. Beat egg whites until stiff and dry and fold into chocolate mixture. Pour over sponge pieces in pan, cover lightly with more relatively loosely spaced pieces of sponge. Cover with another piece of waxed paper and press down gently (the original recipe said to cover with a plate and weigh down with a flat iron - it's an old recipe). Refrigerate over night and serve with whipped cream.

Personal Notes:
Personal Notes:
A favorite family recipe of my grandmother's, which my mother, who didn't care for chocolate, faithfully made for my father, who didn't consider a meal complete without it.

 

 

 

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