Chocolate Icebox Cake

Notes and description
3 doz. lady fingers
¾# milk chocolate
1½ oz. unsweetened chocolate
6 eggs
5T water
5T powdered sugar
Melt chocolate, add water, sugar and beaten yolks. Cook in double boiler 'til thick. Cool, add stiff egg whites. Line mold with saran wrap, line sides and bottom with lady fingers. Chocolate sauce layered with lady fingers. Three layers each. Refridgerate over night.
Notes:
I wanted to add a few things because what is in the above file is a direct copy from my grandmother's recipe card (my great grandmother got this recipe out of a magazine) and it's a bit terse.

  1. Top with whipped cream
  2. Be absolutely certain that the chocolate is COMPLETELY COOL before folding in the egg whites! (putting it in the freezer for a few min. stirring occasionally helps) Also, just add the fluffy whites and not any liquid that might be left at the bottom of the bowl.
  3. When making the layers of lady fingers, break up bits to fill in the gaps.
  4. The lady fingers are split of course (like english muffins).
  5. On the bottom layer, put curved side down, on sides curved side out.
  6. Use an 8-9 in diameter cake pan. (springform is even better!)

Also, you probably realize but...

It is an old recipe, icebox means refridgerator, not freezer (unless you really watch it).
When melting chocolate, never let a single drop of water get into the top pan of the double boiler if you try to stir the chocolate with a wet spoon or something the chocolate will sieze.
Seperate eggs one at a time into a seperate container so that if you screw up on the sixth egg it won't ruin the other five. Egg whites won't stiffen properly if they have bits of yolk in them.
-Charlie Payne