Wednesday, July 31, 2013

East Hampton Chocolate Icebox Cake

East Hampton Chocolate Icebox Cake
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 313.

(Note: A reader tells me that ladyfingers were indeed smaller than the ones sold today.)
Okay, as you see from the photo, I didn't do a great job at putting this together! I debated over posting the recipe at all but since it was delicious, I thought I would go ahead with it. I think my problems arose with the ladyfingers. Maida says to use two 3-oz packages of ladyfingers. The ones I found (at Publix) were in 7 oz. packages so I bought one pack. When she wrote this recipe, maybe ladyfiners were smaller in size? Whatever the case, I'm not sure if they were supposed to stand so tall above the cake and there were not enough to go around the cake and cover the base (I ended up using vanilla wafers for the base). In hindsight, I suppose I could have cut the ladyfingers in half but she didn't say to do that.

This was very good though but be warned, it is a heavy dessert and a little slice goes a long way!

2  3-oz. packages ladyfingers
7 oz. semisweet chocolate
9 oz. milk chocolate
6 eggs, separated
1/2 tsp. vanilla extract
1/4 cup Grand Mariner
1/2 tsp. unflavored gelatin
1 tsp. cold water
Pinch of salt
1/4 cup granulated sugar

The recipe says to use a 9x3 inch springform pan. Arrange the ladyfingers over the bottom and around the sides of the pan. (As you can see, my ladyfingers rose way above the pan - I don't think this is correct)

Melt both chocolates in the top of  double boiler over warm water on low heat.

Beat the egg yolks for about 5 minutes until they are pale and thick.
Stir in the vanilla and 1/3 of the Grand Mariner.
Sprinkle the gelatin over the water in a small glass custard cup and let stand for 3-5 minutes.
Add the remaining Grand Mariner to the gelatin mixture.
Place the custard cup in shallow hot water in a small pan over low heat. Stir occasionally until the gelatin is dissolved.
Add the warm gelatin into the egg yolks and beat at high speed.
Reduce the speed and add the melted chocolate. Remove the bowl and set aside.
In a separate mixing bowl with clean, chilled beaters, beat the egg whites with the salt until a soft shape is achieved.
Lower the speed and gradually add the sugar to the egg whites. Increase the speed to high again until the whites hold a definite shape.

In 3 additions, use a rubber spatula and fold about 1/3 of the whites into the chocolate. Then add the chocolate to the remaining whites and again fold gently until thoroughly incorporated (do not handle more than necessary).
Pour the chocolate mixture into the prepared pan. Cover the pan with a paper towel or napkin and then lightly cover with plastic wrap (the paper will prevent moisture from forming). Place in the refrigerator for 6 hours or overnight.

Whipped Cream

1 cup heavy cream
1/2 tsp. vanilla extract
2 TBS. confectioners sugar

In a chilled bowl and chilled beaters, whip the ingredients until they hold a shape. Spoon the whipped cream over the top of the cake or use a pastry bag to make rosettes. The cake can also be decorated with chocolate shavings or orange slices.

(Note: You may have to leave the cake on the springform pan bottom to serve. It can be transferred to another plate but you will have to be extremely careful. Good luck!)

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