MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Icebox Cake
Categories: Cakes
Yield: 1 Cake

8 oz Bakers' German sweet
-chocolate (2 pkg)
2 tb Sugar (regular or fine)
1 ts Vanilla extract
3 lg Eggs; separated
1 c Heavy whipping cream;
-whipped
1 c Walnut pieces
2 pk Lady Fingers
2 tb Water

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3 c Heavy whipping cream
3 tb Sugar (regular or fine)

Line the bottom and sides a bread loaf pan (approximately 9x5x2-1/2")
with the lady fingers (1/3" slices of pound cake can be substituted).
[Sky's note: first line the loaf pan with parchment or wax paper,
then line pan with the lady fingers or pound cake; this will make for
easy removal of icebox cake after it has frozen.]

Put chocolate and sugar (fine or regular) together in a double-boiler
over simmering water until chocolate is melted and sugar is
dissolved. Remove from heat and stir in water and vanilla extract.
Separately stir in three egg yolks one at a time and thoroughly blend
each with chocolate mixture. Have at the ready in two separate bowls:
(1) one cup heavy whipping cream whipped until firm and (2) the three
separated egg whites whipped until points are stiff. Mix the walnut
pieces in double-boiler with the chocolate mixture. Fold chocolate
and nuts mixture into the bowl with the whipped cream, then also fold
in the whipped egg whites from the second bowl. Fold everything
together until integrated.

Pour chocolate 'mousse' into lady-finger-lined bread loaf pan. Gently
pound the pan a few times on the counter to help evenly spread mousse
in the pan. Cover the top of the mousse with remaining lady fingers
(or sliced pound cake). Freeze at least 24 hours, covered.

Remove frozen 'bare' chocolate icebox cake from freezer and invert
onto large serving plate. For "icing", combine three cups of heavy
whipping cream and three tablespoons of fine (or regular) sugar and
whip until stiff. Thickly slather the whipped cream all over the top
and sides to completely cover the icebox cake. Garnish with sprinkled
cocoa powder or with chocolate shavings (or whatever you'd like).

It's best to let the finished chocolate icebox cake 'thaw' in the
refrigerator for a couple hours before serving. If it's still frozen
solid, it's difficult to slice into servings. Always keep leftovers,
if they are any, in the refrigerator.

This chocolate icebox cake recipe can be modified in many ways.
Instead of water, try espresso or a flavored liqueur instead. The
"icing" can be something else other than whipped cream. Or, the
whipped cream can be flavored, too. Countless possibilities.

Recipe by Skyhooks

Recipe FROM: <https://web.archive.org/web/20170327113315/
http://recfoodcooking.org/sigs/Skyhooks/Chocolate Icebox Cake.html>

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