Foods | Cooking
Hints & Tips
Photo By Ellen Easton ©2011 All Rights Reserved
There is something
extra special about a family recipe. Whether served individually for an
afternoon tea, a dessert, pudding style, or as a treat by itself. My mother's Reva Paul's
Chocolate icebox Cake has always been a delicious crowd pleaser.
Reva Paul's Chocolate Icebox Cake
Afternoon Tea & High Tea
Yields: serves many
Prep time: 40 min
1 1/2 pound (24 squares) semi-sweet
1 1/2 tablespoon instant coffee
1/2 cup boiling water
2 tablespoons pure vanilla extract
3 egg yolks, separated
egg whites, separated*
1/8 teaspoon salt
1/4 cup granulated
Cake topping (see recipe below)
* 1 cup = 8 egg whites (depending on size of the eggs, quantity may vary).
Cut off the bottom of the Lady
Fingers and line the sides of a 9-inch springform pan. Cut off the
top and bottom of the Lady Fingers and line the
bottom of the springform pan. Use the extra end pieces to press into
the areas not covered. Set aside.
Fill the bottom part of a double boiler with hot water. Place
the semi-sweet chocolate in the top part of a double boiler. Place
over a medium heat, stirring until chocolate is just melted.
Remove from heat and transfer the melted chocolate into the small bowl of an electric mixer.
Set aside and allow to cool to room
temperature, stirring occasionally.
In a separate small bowl, dissolve the instant coffee with the 1/2
cup boiling water; set aside.
On the lowest speed of your mixer, slowly beat in the prepared coffee into the
cooled chocolate. Add the vanilla extract and egg yolks. Using a rubber spatula scrape
the sides and mixture to keep smooth. Set aside.
In the large bowl of an electric mixer, beat the egg whites and salt
at a high speed until soft peaks form. Slowly beat in the sugar
until the egg whites are stiff, but not dry. Do not beat the egg
whites until ready to fold into the cake or over beat as the air
Very gently, lightly fold one (1) heaping spoonful of the beaten egg
whites into the chocolate mixture. Repeat in small batches until
half of the egg whites have been lightly folded into the chocolate.
Be careful as to not completely mix or the egg whites will break.
Now reverse the process and fold the remaining chocolate mixture
into the other half of the remaining egg whites, gently folding
until no egg whites can be seen.
In a chilled bowl with chilled beaters, at a high speed whip the
cream until it holds a soft shape. Gently fold the whipped cream into the chocolate mixture.
Pour the prepared chocolate filling into the Lady Finger-lined springform
pan. Cover the top of the pan with plastic wrap and place in the
refrigerator for a minimum of five (5) hours. If you wish to prepare
a day in advance, leave in the refrigerator overnight.
When ready to serve, prepared the Cake Topping (see below).
To serve, remove from the refrigerator and remove sides of the springform pan. Place a large dessert
platter over the Chocolate Icebox Cake. Slowly and carefully invert (flip) the
cake onto the dessert platter. Remove the bottom of the pan from the
cake. A flat, metal spatula may be used to gently dislodge the pan from the cake.
Spread the prepared whipped cream over the top of the cake. Sprinkle with Chocolate Shavings.
Makes 1 large Chocolate Icebox Cake.
1 cup heavy whipping cream
2 teaspoon granulated sugar
In a chilled bowl with chilled beaters, whip the cream at high speed
until it holds a soft shape.
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions,
A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria,
The Plaza, and Lady Mendl’s Tea Salon.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon,
thus building one of the largest and best cultivated teas estates on the island.
REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
AFTERNOON TEA...TIPS,TERMS and TRADITIONS
By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can
TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template
and secret sources.
Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item. Each book
is $20.00 post paid. Continental US Only. Final sale.
(Wholesale and Fundraising accounts are welcome. Call
for Special Prices) Please include your name, address
and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON
PRESS, 45 East 89th Street, Suite 20A, NYC, NY
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™,
“Tea is the luxury everyone can afford!™”
and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.