Chocolate Ice Box Cake

It’s been a minute, hasn’t it? This is my grandmother’s recipe. Marie Lindemann was her name and she was an amazing German cook. Don’t be oooged out by the raw egg thing. Don’t be bitchin’ about the hard-to-find ingredients. Amazon sells the chocolate, for starters. Don’t get hard tiramisu-like lady fingers, you want the soft ones. You’ll have extra leftover for snacking.

2 packs of soft ladyfingers, spread along the sides and bottom of a 9” springform pan.

Melt 4 bars of BAKER’S GERMAN SWEET CHOCOLATE in a double boiler with 4 TBS of water (I know - just do it)

Let that cool while you deal with the eggs.

Separate 8 eggs. Watch “The Hours” and wait for the scene with Meryl Streep when she is making the crab thing - that girl can separate eggs! YouTube it, it’s a great scene.

Beat the egg whites till stiff. Put in fridge.

Wash the beaters and dry them - now, beat the yolks till pale-ish yellow. Add chocolate - a little at first, you don’t want to cook the eggs. Add all the chocolate and 1 TBS of vanilla and 2TBS of powdered sugar.

Fold in beaten egg whites.

Put in fridge for at least 24 hours before serving. To serve, whip up some cream and put it on top of the cake, or individual pieces if people don’t like whipped cream. But if you have a guest who does not like whipped cream, you should probably never have them over again.