- 1 package (7 ounces) semi-sweet chocolate
- 2 tablespoons sugar
- 3 tablespoons cold water
- 3 eggs, separated
- 1 cup heavy cream, whipped
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract, optional
- 18 lady fingers, split
- In top of double boiler, melt chocolate.
- Add sugar and water, and mix well. Remove from heat.
- Gradually stir chocolate mixture into egg yolks, and beat smooth with spoon. Cool.
- Beat egg whites until stiff peaks form; fold into cooled chocolate mixture.
- Fold in whipped cream and extracts.
- Arrange some lady fingers on bottom of a 10-by-5-by-3-inch loaf pan, and top with some of the chocolate mixture.
- Alternate layers of lady fingers and chocolate mixture until loaf pan is full, and all lady fingers and chocolate mixture have been used. End with lady fingers on top.
- Chill in refrigerator for 24 hours. Serve with or without whipped cream.
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Joyce Cass, Wilton, Iowa, remembers a recipe her mother had back in the 1950s. It was for Icebox Cake, with layers of a whipped cream mixture and chocolate wafers, and was made in a springform pan.
Marsha Verostek, Fenelton, Pennsylvania, sends a homemade chocolate cake recipe from The Good Housekeeping Cook Book published in 1942.