White Chocolate & Raspberry Icebox Cake
Equipment
- Loaf Pan
- Large Bowl
- Electric whisk
- Pan
Ingredients
- 4 eggs
- 2 oz powdered sugar
- 12 oz hardened coconut oil
- 28 oz white chocolate
- 5 oz raspberries
- 10 oz graham crackers
- dark chocolate to garnish
Instructions
- Heat some water in a pan to use as a water bath, and place a large bowl on top. Put the eggs in the bowl and add the powdered sugar, then mix them together until they are foamy with an electric whisk. Remove the bowl from the pan and replace it with another large bowl.
- Chop the white chocolate into small pieces. Put them in the bowl over the water bath, then add the coconut oil and stir them together as they melt. Turn off the heat and let the mixture cool a little. Then fold in the eggs and powdered sugar.
- Pour a portion of the sauce into a loaf pan. It should be enough that when you distribute the raspberries, they sink in until they are half covered. Then pour in enough sauce to cover them completely. Next, put down a layer of the crackers, with the chocolatey side down. Repeat these steps with the white chocolate sauce and the crackers another three times, before covering the last layer of crackers with a final thin layer of the chocolate sauce.
- Place the dessert in the fridge for at least 6 hours, or leave it there overnight.
- Let the chopped dark chocolate melt in the water bath, before you turn your chilled dessert out of the loaf pan. Next, drizzle the chocolate over the dessert in equally-spaced stripes. You can do this by dipping a spoon in the chocolate and then swinging it from side to side, leaving a narrow chocolate trail behind. Repeat this until your tasty creation is decorated completely.
VIDEO
Notes
Tip for the loaf pan: If you grease the pan first and line it with plastic food wrap, the food wrap will stick to the pan and the white chocolate sauce will cover all corners of the pan equally. Mainly though, the food wrap will come in very useful when removing your masterpiece from the pan.