Chocolate Ice Box Cake

El Chorro Lodge

Paradise Valley, AZ

A rich chocolate mousse layered over ladyfingers and topped with whipped cream, this cake needs to chill overnight to set, but otherwise could not be easier to make. The dessert has a homey, rustic look but can be fancied up if desired. To do so, use a 9-inch springform pan, as opposed to a square baking pan, and line the bottom and the sides with ladyfingers. (The ladyfingers around the circumference of the pan should be placed with the round sides facing out.) Instead of serving the additional whipped cream on the side, pipe it on the top of the cake and finish with a sprinkle of grated chocolate.


  • 2 (4-ounce) bars German’s chocolate, coarsely chopped
  • 4 large eggs, separated (see Note)
  • 2 tablespoons confectioners’ sugar
  • 1/2 cup finely chopped walnuts
  • 1 cup heavy cream
  • 1 (7-ounce) package ladyfingers (about 24)
  • Whipped cream


Melt the chocolate in a double boiler or in a large metal bowl set atop a pot of simmering water (do not allow the bottom of the bowl to touch the water). Add 3 tablespoons water and stir well to combine. Remove from the heat. Add the egg yolks one at a time, beating vigorously to incorporate each one. Add the confectioners’ sugar and walnuts and stir well to blend.

In a large, chilled bowl, beat the heavy cream just until stiff. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at high speed until stiff peaks form. Using a rubber spatula, gently fold the beaten egg whites and whipped cream into the chocolate until incorporated.

Line the bottom and sides of an 8-inch square baking pan with the ladyfingers. Top with the chocolate mixture. Chill for 12 to 24 hours. Serve with whipped cream.

Note: this recipe calls for uncooked egg yolks and whites. If you’re concerned about the safety of raw eggs, pasteurized eggs can be used.


8 Servings