Sunday, July 4, 2010

Celebrate 4th of July with Chocolate Icebox Cake

A Thank You to those men and women who serve in our armed forces as we celebrate Independence Day.

Frozen desserts are very popular ones for a hot 4th in Phoenix. They are cool to eat and you don't heat up the house turning on the oven. Try this recipe from El Chorro Lodge. As an historic venue for the valley, we are happy to report that El Chorro is spruced up and looking wonderful after it's remodeling with new owners.

Chocolate Icebox Cake pg 80 Tastes & Treasures cookbook
2 cups graham cracker crumbs
3 tablespoons granulated sugar
¼ cup (1/2 stick) butter, melted
1 ¾ pounds semisweet chocolate
7 cups heavy whipping cream
2 ounces (1/2 cup) confectioners’ sugar
7 egg whites
2/3 cup granulated sugar
1 teaspoon cream of tartar
1 ½ tablespoons unflavored gelatin
1/3 cup hot water
1 cup chopped walnuts, lightly toasted

Preheat the oven to 350 degrees. Process the graham cracker crumbs, 3 tablespoons granulated sugar and the butter in a food processor until combined. Press over the bottom of a 9 X 13-inch baking pan. Bake for 10 to 12 minutes or until golden brown. Remove from the oven to cool.

Melt the chocolate in a double boiler over simmering water and keep warm. Whip the cream with the confectioners’ sugar and the cream of tartar in a mixing bowl until stiff peaks form. Fold in the melted chocolate. Add half the whipped cream mixture and mix until thoroughly incorporated. Dissolve the gelatin in the hot water. Add to the remaining whipped cream mixture. Fold into the chocolate mixture. Pour into the cooled crust and sprinkle with the walnuts. Freeze, uncovered, for 8 to 10 hours. Cover with plastic wrap and freeze until ready to serve.
Serves 15
Note: Avoid turning on the oven by buying a pre-made graham cracker crust.
We have made it into an Icebox Pie in the past but this time decided to make it into cupcakes, omit the walnuts and top with blueberries and fruit for a 4th of July tribute.