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Chocolate Pudding Icebox Cake

Enjoy rich chocolate pudding in this easy-to-make icebox cake from John Barricelli's "SoNo Baking Company Cookbook."

  • Servings: 8
Chocolate Pudding Icebox Cake

Source: The Martha Stewart Show, March 2010

Ingredients

  • 3 3/4 cups milk
  • 1 1/2 cups half-and-half
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon coarse salt
  • 1 vanilla bean, halved lengthwise and scraped, or 1 tablespoon pure vanilla extract
  • 8 large egg yolks
  • 1/3 cup Dutch-processed unsweetened cocoa powder
  • 4 1/2 tablespoons cornstarch
  • 9 ounces bittersweet chocolate, finely chopped
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 15 whole rectangular graham crackers
  • 3/4 cup heavy cream
  • 2 tablespoons confectioners' sugar

Directions

  1. In a large saucepan, combine 3 cups milk, half-and-half, 1/2 cup plus 2 tablespoons sugar, salt, and vanilla bean and seeds, if using. Place saucepan over medium-high heat and bring to a simmer.

  2. Meanwhile, in a large heat-proof bowl, whisk together egg yolks, remaining 1/2 cup plus 2 tablespoons sugar, cocoa, cornstarch, and remaining 3/4 cup milk. Whisking constantly, gradually pour the hot milk mixture into the egg yolk mixture. Set a fine-mesh sieve over saucepan and strain custard mixture back into saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking, until mixture thickens to a puddinglike consistency, about 10 seconds. Remove vanilla bean, if using, and discard.

  3. Transfer custard mixture to the bowl of an electric mixer fitted with the paddle attachment. Add chocolate and beat on medium speed until chocolate is melted and mixture has cooled slightly, 2 to 3 minutes. Beat in vanilla extract, if using. Beat in butter, a little at a time, and continue beating until chocolate is entirely melted and mixture is cool, 5 to 10 minutes more.

  4. Layer the bottom of an 8-inch-square baking dish with 1/3 of the graham crackers, breaking up crackers as needed to create a snug, even layer. Spoon 1/3 of the pudding mixture on top; smooth top. Repeat process twice using remaining graham crackers and pudding, to create a total of 3 layers of each. Transfer to refrigerator; refrigerate until chilled, 2 to 3 hours.

  5. In the bowl of an electric mixer fitted with the whisk attachment, beat together heavy cream and confectioners' sugar until medium peaks form. Spread whipped cream over chilled cake and serve.

Reviews (5)

  • chiffonade 12 Mar, 2010

    This is fantastic! Sometimes when attempting to recreate a classic childhood dessert we reinvent the wheel but John Barricelli's homage to his mother's icebox cake takes a chemically-laden original and makes it luxe, luscious - and real. Outstanding. And it will be ready faster if you grind the crackers and spread a layer of crumbs instead of the intact crackers.

  • chiffonade 12 Mar, 2010

    This is fantastic! Sometimes when attempting to recreate a classic childhood dessert we reinvent the wheel but John Barricelli's homage to his mother's icebox cake takes a chemically-laden original and makes it luxe, luscious - and real. Outstanding. And it will be ready faster if you grind the crackers and spread a layer of crumbs instead of the intact crackers.

  • rann0416 11 Mar, 2010

    I have been making a very similar dish that my mother made only it's made with vanilla wafers instead of grahams. I experiment with different kinds of cookies. I use ginger wafers and sometimes shortbread cookies. It is very delicious either way. I have also seen a recipe for a similar dish which was called eclair desert and you alternate vanilla and chocolate puddings between the layers of grahams. I'm gonna try John's pudding instead of store bought. Thanks John.

  • rann0416 11 Mar, 2010

    I have been making a very similar dish that my mother made only it's made with vanilla wafers instead of grahams. I experiment with different kinds of cookies. I use ginger wafers and sometimes shortbread cookies. It is very delicious either way. I have also seen a recipe for a similar dish which was called eclair desert and you alternate vanilla and chocolate puddings between the layers of grahams. I'm gonna try John's pudding instead of store bought. Thanks John.

  • EricaEC 9 Mar, 2010

    My Grandmother used to make this for us all the time growing up. I was so excited to see it on the show today. I am looking forward to making it this weekend. Thanks for bringing back some great memories!

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