Chocolate Icebox Cake

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. 1Whip the egg whites in a stand mixer on medium speed for roughly 45 seconds until they become frothy.
2. 2Keep the mixer running on medium and slowly pour in one-quarter cup of sugar, continuing to beat for about 2 minutes until stiff peaks develop.
3. 3Carefully fold the whipped egg whites into the prepared chocolate mixture in three separate additions to keep the batter light.
4. 4Whip one cup of heavy cream in the stand mixer on medium speed for 1 to 2 minutes until stiff peaks form, then fold it gently into the chocolate mixture.
5. 5Coat 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.
6. 6Pour about three and a half cups of the chocolate mixture over the cookies, spreading it into a smooth layer. Scatter half a cup of sliced almonds evenly across the top.
7. 7Build a second layer using the rest of the ladyfingers, the remaining chocolate mixture, and another half cup of almonds. Cover the pan tightly and refrigerate for about 12 hours to set.
8. 8Right before you plan to serve the dessert, whip the final one and a half cups of heavy cream on medium-high speed for 30 seconds until frothy.
9. 9Slowly sprinkle in the last 2 tablespoons of sugar and continue beating for 1 to 2 minutes until soft peaks form.
10. 10Slide 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.
11. 11Finish the dessert with a light dusting of cocoa powder and a sprinkle of extra toasted sliced almonds.

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