Chocolate Ice Box Cake 巧克力冰盒蛋糕

This recipe which my mother always used is different

from any other that I have seen.

I have no idea where she found it, and although

she didn’t make it very often, we always looked 

forward to her making this dessert.

It is different in that it is lighter than most

because it is made with gelatin, beaten egg whites,

and only has whipped cream as a topping.

It uses ladyfinger cookies, (more commonly used

in tiramisu), to line the pan, whereas other recipes

call for other types of cookies in layers.

Ice box cakes came into fashion along with

the arrival of home refrigerators and packaged

cookies in the 1920’s and 1930’s.

1 T. gelatin

¼ cup cold water

¼ cup boiling water

1/3 cup sugar

1 tsp. vanilla

3 eggs

1½ squares chocolate

lady fingers (about 1 dozen)

Soak gelatin in cold water about 5 minutes

then dissolve in boiling water.

Add melted chocolate.

Beat egg whites until stiff,

adding sugar while beating.

Then add well-beaten yolks to the whites.

Fold in dissolved gelatin,

which has been well beaten.

Add vanilla.

Pour into a loaf pan lined with ladyfingers.

Chill and serve with whipped cream.

Makes 6 portions.

(Note: This recipe is not as rich as most

because the whipped cream is only a topping.

Doubled it is an inexpensive dessert.)

第一次吃到這巧克力冰盒蛋糕就喜歡上它了,

口感清爽不膩會讓人想一口接一口,

但為了身材計還是要節制

兩個小子隔著視頻看著我們享受這一道美味甜點,

直呼太不公平了Curtis答應他們

等放假回來時必定做這一道美味甜點

有了爸比的承諾他們才甘願不繼續抱怨

也是第一次看到下圖的Ladyfinger(女士的手指)特別搜尋了一下

Ladyfingers起源於15世紀後期在薩伏伊公國的宮廷，

以紀念法國國王訪問之際。後來他們被命名為Savoiardi

和被公認為“官方”餅乾。他們特別受到法院年輕成員的賞識，

並提供給遊客作為當地美食的象徵。(來源維基百科)