Chocolate Ice Box Cake Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Butter1 Teaspoon (For Greasing)
 Egg7 , separated, whites stiffly beaten
 Vanilla sugar75 Gram
 Plain flour75 Milliliter, sifted
 Salt1 Pinch
 Caster sugar1 Tablespoon
For filling
 Plain chocolate350 Gram, broken into pieces
 Strong black coffee30 Milliliter
 Brandy50 Milliliter
 Egg yolks2
 Egg whites5 , stiffly beaten
 Double cream/Whipping cream120 Milliliter, whipped
For icing
 Double cream150 Milliliter
 Plain chocolate150 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.
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