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Chocolate Ice Box Cake

sweet.chef's picture
Ingredients
  Butter 1 Teaspoon (For Greasing)
  Egg 7 , separated, whites stiffly beaten
  Vanilla sugar 75 Gram
  Plain flour 75 Milliliter, sifted
  Salt 1 Pinch
  Caster sugar 1 Tablespoon
For filling
  Plain chocolate 350 Gram, broken into pieces
  Strong black coffee 30 Milliliter
  Brandy 50 Milliliter
  Egg yolks 2
  Egg whites 5 , stiffly beaten
  Double cream/Whipping cream 120 Milliliter, whipped
For icing
  Double cream 150 Milliliter
  Plain chocolate 150 Gram, broken into pieces
Directions

Butter and line two 23 x 30 cm/9 x 12 inch Swiss roll tins with greaseproof paper.
Brush with meltedbutter and dust with flour.
Whisk the egg yolks with the sugar in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Fold in the flour and salt.
Gently fold in a third of the beaten egg whites, then fold in the rest.
Divide the mixture evenly between the tins and bake in a preheated oven for 15-20 minutes or until lightly golden on top.
Spread 2 kitchen towels on a work surface, cover them with greaseproof paper and sprinkle the paper with caster sugar.
When cooked, turn the sponges out up- side down on to the sugared paper.
Peel off the greaseproof paper used to line the tin and leave to cool.
Using the base of a 20 cm/8 inch spring-form cake tin as a guide, cut a circle of cake from each sponge sheet.
Line the bottom of the cake tin with a circle of greaseproof paper and cover with a sponge circle.
Cut 3 strips from the remainder of the sponge sheets, about 5 cm/2 inches wide, to line the sides of the tin.
To make the filling, put the chocolate pieces, coffee and brandy in a saucepan over a low heat and stir constantly as the chocolate melts, until the mixture forms a smooth paste.
Remove from the heat and leave to cool slightly.
Beat in the egg yolks, 1 at a time, and continue stirring until the mixture is smooth.
Gently fold in a third of the beaten egg whites, then fold in the rest.
Fold in the whipped cream.
Pour the mixture into the lined cake tin, place the remaining sponge circle on top, and cover with a weighted 20 cm/8 inch cake tin.
Place in the freezer for 2 hours or refrigerate for at least 5 hours.
To make the icing, pour the cream into a saucepan and bring just to the boil.
Stir in the chocolate pieces and continue stirring as the chocolate melts, until the mixture is thick and smooth.
When the cake is set, remove the sides and base of the tin.
Pour over the icing and return to the refrigerator or freezer.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Chocolate
Interest: 
Aphrodisiac
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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