Chocolate Icebox Cake
6 eggs, separated
1 cup (2 sticks) butter
3 cups powdered sugar
3 squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 dozen Galletas Maria or lady fingers
1 cup slivered, blanched almonds
Whipped cream and toasted almond slivers for garnish
Beat egg whites until stiff and set aside.
Beat butter and sugar until light and fluffy. Add the egg yolks, one at a time. Blend in the chocolate and extracts. Carefully fold beaten egg whites into chocolate mixture by hand.
Line a buttered 9- or 10-inch spring form pan with cookies. Spoon in some of the chocolate mixture, sprinkle with almonds, and repeat the layers. Refrigerate overnight, or freeze for later use.
Before serving, unmold and frost with the whipped cream. Sprinkle with toasted almond slivers. Makes 12 servings.
Per serving: 460 calories (56 percent from fat), 30 g fat ( 14 g saturated, 11 g monounsaturated), 182 mg cholesterol, 9.1 g protein, 43 g carbohydrates, 2.6 g fiber, 208 mg sodium.