No-Bake Chocolate Icebox Cake

Equipment

• Saucepan
• Stand Mixer
• Cake Pan

Ingredients

• 1 (4-oz.) 100% cacao unsweetened chocolate baking bar, roughly chopped
• ¼ cup unsalted butter, plus more for greasing pan
• 6 large pasteurized eggs, separated, at room temperature
• ¼ tsp. kosher salt
• ½ cup plus 2 Tbsp. granulated sugar, divided
• 1 tsp. vanilla extract
• ½ tsp. almond extract
• 2½ cups heavy whipping cream, divided
• 1 (7-oz.) pkg. crisp ladyfingers
• 1 cup sliced almonds, toasted, plus more for garnish
• 1. Fill a small saucepan with water to a depth of 1 inch, and bring to a simmer over medium. Combine chocolate and butter in a medium heatproof bowl; set bowl over pan of water, ensuring bottom of bowl doesn’t touch water. Heat, stirring often, until melted and smooth, about 5 minutes. Remove from heat; cool slightly, about 10 minutes.
• 2. Vigorously whisk together egg yolks, kosher salt, and ¼ cup of the granulated sugar in a large bowl until pale and thickened, about 3 minutes. Gradually stream in cooled chocolate mixture, whisking constantly until well combined. Whisk in vanilla and almond extracts. Set aside.

Instructions

1. 1Fill a small saucepan with water to a depth of 1 inch and bring to a simmer over medium heat. Combine the chopped chocolate and butter in a medium heatproof bowl. Set the bowl over the pan of water, ensuring the bottom doesn't touch the water. Direct heat can scorch the chocolate and cause it to seize. Heat, stirring often, until melted and smooth, about 5 minutes. Remove from the heat and cool slightly, about 10 minutes.
2. 2Vigorously whisk the egg yolks, kosher salt, and 1/4 cup of the granulated sugar in a large bowl until pale and thickened, about 3 minutes. Gradually stream in the cooled chocolate mixture, whisking constantly until well combined. Whisk in the vanilla and almond extracts.
3. 3Whip the egg whites in a stand mixer on medium speed for about 45 seconds until they become frothy. Keep the mixer running on medium and slowly pour in 1/4 cup of sugar, continuing to beat for about 2 minutes until stiff peaks develop.
4. 4Carefully fold the whipped egg whites into the chocolate mixture in three separate additions to keep the batter light. Folding gently prevents deflating the air you just whipped into the whites.
5. 5Whip 1 cup of the heavy cream in the stand mixer on medium speed for 1 to 2 minutes until stiff peaks form. Fold the whipped cream gently into the chocolate mixture.
6. 6Coat the inside of a 9-inch springform pan with a thin layer of butter. Place half of the ladyfingers in a single flat layer across the bottom, snapping the cookies to fit any gaps.
7. 7Pour about 3 1/2 cups of the chocolate mixture over the cookies, spreading it into a smooth layer. Scatter 1/2 cup of sliced almonds evenly across the top.
8. 8Build a second layer using the rest of the ladyfingers, the remaining chocolate mixture, and another 1/2 cup of almonds.
9. 9Cover the pan tightly and refrigerate for about 12 hours to set.
10. 10Right before serving, whip the final 1 1/2 cups of heavy cream on medium-high speed for 30 seconds until frothy. Slowly sprinkle in the last 2 tablespoons of sugar and continue beating for 1 to 2 minutes until soft peaks form.
11. 11Slide a small offset spatula around the inside edge of the springform pan to release the cake, then unlatch and remove the sides. Smooth the outer edges with the spatula and spread the freshly whipped cream evenly over the top. Finish with a light dusting of cocoa powder and a sprinkle of extra toasted sliced almonds.

Recipe Details