Chocolate is the best way to end a summer celebration.
During the summertime, you’ll be hard-pressed to convince us to turn on our ovens.
It’s already warm enough outside, for goodness sake!
Credit: Antonis Achilleos; Food Styling: Ruth Blackburn; Prop Styling: Kay E. Clarke
Icebox cakes require no baking whatsoever, making them perfect for the summer heat.
This dessert is composed of layered ladyfingers, silky chocolate mousse, and sliced almonds.
The chocolate mouse is fluffy, light, and airy, with richness from tempered egg yolks.
The lady fingers in the middle layer soften slightly, while the bottom layer holds onto a little crunch.
The almond extract comes through in the mousse, giving the chocolate an almost cherry-like flavor.
Like all icebox desserts, the cake must be assembled ahead of time.
Try this recipe and be prepared to share the recipe with all of your guests.
Ingredients
14 oz.)
granulated sugar, divided
1teaspoonvanilla extract
1/2teaspoonalmond extract
2 1/2cupsheavy whipping cream, divided
1(7-oz.)
Heat, stirring often, until melted and smooth, about 5 minutes.
Remove from heat; cool slightly, about 10 minutes.
Gradually stream in cooled chocolate mixture, whisking constantly until well combined.
Whisk in vanilla and almond extracts.
Gently fold egg white mixture into chocolate mixture in 3 additions.
Fold whipped cream into chocolate mixture.
Lightly grease a 9-inch springform pan with butter.
Arrange half of ladyfingers in a single layer on bottom of pan, breaking cookies as needed.
Spread half of chocolate mixture (about 312 cups) in an even layer on top of cookies.
Sprinkle with 12 cup sliced almonds.
Repeat layering with remaining ladyfingers, chocolate mixture, and 12 cup almonds.
Cover and chill overnight, about 12 hours.
Gradually add remaining 2 tablespoons sugar, beating until soft peaks form, 1 to 2 minutes.
Run a small offset spatula around edges of pan to loosen.
Remove sides of pan, and smooth sides of cake with spatula.
Top cake with whipped cream; spread in an even layer.
Dust lightly with cocoa, and garnish with additional toasted sliced almonds.
