Chocolate, Banana, and Graham Cracker Icebox Cake
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- Prep Time 40 minutes
- Total Time Overnight
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Yield Makes one 5-by-10-inch cake
Serves 8 to 10
Ingredients
- 15 ounces milk chocolate, chopped
- 5 large egg yolks
- Salt
- 3 cups heavy cream
- 20 graham cracker sheets
- 4 or 5 ripe bananas, very thinly sliced lengthwise
- Garnish: whipped cream
Directions
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Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
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Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
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Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
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Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.
Cook's Note
Unmolded icebox cake can be refrigerated for up to 2 days.
Delicious and no problems with the consistency on my first try. In the intense summer heat of Palm Springs of all places! Now, I did not follow directions and my cream came to a boil, resulting in a curdled mess. Used my old friend the stick blender to smooth it and turned out great. I am going to pipe the chocolate mixture this time as I thought it came out a bit too thick in places. Also, I used dark chocolate for deeper flavor. Yum but very very rich.
Has anyone made this without the bananas? I am wondering if it will still turn out as good. Also, any suggestions on how to make sure the pudding turns out thick?
Loved this cake. It is VERY rich! I did not have an issue with the pudding not being thick enough-- I did keep it in the fridge for about 8 hours though, so perhaps that made the difference. Topped with raspberries instead of whipped cream and everyone enjoyed it.
I blogged about it on my blog:
http://adinakatz.blogspot.com/2010/09/summer-icebox-cake.html
Tried this for my hubby's birthday! We loved it! Its so easy to make!
I made this recently and had the same problems as germgina. The 'pudding' never thickened enough. I followed the recipe to the letter, except i reduced the cream to 2.5 cups to try to reduce sloppiness. It tasted good, but looked terrible. I was disappointed.
I made this recently and had the same problems as germgina. The 'pudding' never thickened enough. I followed the recipe to the letter, except i reduced the cream to 2.5 cups to try to reduce sloppiness. It tasted good, but looked terrible. I was disappointed.
Made this and it was delicious, but the pudding was nowhere near as thick as shown in the picture - it was a sloppy mess. Is there supposed to be some cornstarch (as with another chocolate pudding icebox cake recipe on this site)? Do all 3 cups of cream go into the pudding, or is some supposed to be for the garnish? What did I do wrong?
I've been making this icebox cake for years; except I use packaged chocolate pudding mix and don't always use bananas ~~ sometimes I use just one layer of fresh or frozen raspberries. Or, just eliminate the fruit altogether. And the whipped cream is a wonderful addition; but, again, not necessary. I'm going to try this version for sure!