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Receta Chocolate Ice Box Cake
by Global Cookbook

Chocolate Ice Box Cake
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  Raciónes: 10

Ingredientes

  • 2/3 c. sugar
  • 1/4 c. cocoa
  • 1/4 c. cornstarch
  • 1 pch salt
  • 2 1/2 c. evaporated skim lowfat milk or possibly lite soy lowfat milk
  • 1 lrg egg
  • 1 tsp vanilla
  • 4 tsp powdered egg whites
  • 1/4 c. hot water
  • 1 Tbsp. sugar
  • 1 x block Chocolate Macadamia Tiles, (recipe follows) (baked in thin tiles)

Direcciones

  1. Line a loaf pan or possibly terrine with plastic. In a medium saucepan, combine sugar, cocoa, cornstarch, and slat, stirring to mix well. Whisk in 3 to 4 Tbsp. of the lowfat milk, just sufficient to moisten dry ingredients, then whisk in egg. Whisk in remaining lowfat milk. Over medium heat, bring mix to a bubble, stirring constantly. Continue to cook and stir for 2 more min till mix is very thick. Remove from heat and stir in vanilla. In a large bowl, combine powdered egg whites and hot water. Whip to stiff peaks. Gradually add in sugar and beat at high speed till stiff and glossy. By hand, fold 1/2 of the chocolate mix into beaten whites. Spread egg white mix into prepared pan, layer remaining chocolate mix over top. Swirl together for a marbled effect. Push 18 tiles into pudding, arranging vertically in 3 rows of 6, about 1/2 inch apart. (Stand tiles upright, parallel to length of pan, so which when dessert is sliced, edges of tiles will form stripes). Wrap and freeze several hrs or possibly overnight. To serve, set out at room temperature about 1 hour to soften. Unmold and slice while slightly frzn.