Chocolate Ice Box Cake

Chocolate Ice Box Cake Recipe
Photo: Amy Neunsinger

Recipe from

Real Simple

Nutritional Information

Calcium 22 mg
Calories 336
Caloriesfromfat 0 %
Carbohydrate 43 g
Cholesterol 151 mg
Fat 17 g
Fiber 1 g
Iron 1 mg
Protein 4 mg
Satfat 10 g
Sodium 49 mg


1/4 pound German sweet chocolate
1/2 cup unsalted butter (1 stick), softened
3 eggs, separated
2 cups powdered sugar
1 teaspoon vanilla extract
12 ladyfingers, split in half


In a medium saucepan, over low heat, stir together the chocolate, butter, and 2 tablespoons water until melted. Slightly beat the egg yolks and add to the chocolate, stirring constantly. Remove from heat and let cool. While the chocolate custard is cooling, beat the egg whites until stiff; set aside. Gradually stir the sugar into the chocolate mixture. Beat until well combined. Stir in the vanilla and fold in the beaten egg whites. Line the sides of a 9 -or 10-inch deep-dish pie plate or springform pan with the ladyfingers, trimming them to fit, if necessary. Spoon the chocolate mixture into the pie plate or pan and chill in the refrigerator for at least 4 and up to 24 hours.

Adapted from Stella Stolley's Recipe Box,

Real Simple

October 2004
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