A delicious chocolate and cream cake with a crunchy biscuit base, Icebox Cake is served straight from the refrigerator as a dessert.
1 teaspoon vegetable oil
2 oz. dark cooking chocolate, broken into small pieces
2 oz. castor sugar
10 fl. oz. milk
½ teaspoon vanilla essence
2 egg yolks, lightly beaten
10 fl. oz. double cream , stiffly whipped
1 oz. gelatine, dissolved in
4 tablespoons warm water
2 oz. unsalted butter
8 oz. crushed digestive biscuits
With the teaspoon of oil, grease an 8-inch loose based cake tin and set it aside.
Place the chocolate, sugar, milk and vanilla essence in a medium-sized saucepan. Set the pan over moderately low heat and cook, stirring constantly, until the chocolate has melted and the sugar has dissolved.
Using a wire whisk or rotary beater, whisk the egg yolks into the chocolate mixture and continue whisking until the custard is thick enough to coat the back of a wooden spoon.
Remove the pan from the heat. Set it aside to allow the mixture to cool to room temperature.
Fold the cream and the dissolved gelatine into the custard and combine the mixture thoroughly.
Place the pan in the refrigerator to chill for 30 minutes, or until the mixture is just beginning to set.
Meanwhile, make the base of the cake.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, remove the pan from the heat. Stir in the digestive biscuit crumbs.
Press the biscuit mixture into the bottom of the prepared cake tin. Remove the chocolate cream mixture from the refrigerator and pour it into the cake tin, smoothing the mixture out with a flat-bladed knife.
Place the tin in the refrigerator to chill for 4 hours, or until it has completely set.
Remove the tin from the refrigerator. Run a sharp knife around the edge of the tin, then slide the base from the sides of the tin. With a flat bladed knife, ease the cake on to a serving dish and serve.