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Chocolate, banana, and graham cracker icebox cake

Servings:
Makes 10 servings
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Ingredients

For cake
  • 15 ounce milk chocolate, chopped
  • 5 ounce large egg yolks
  • 3 cup heavy cream
  • 20 cup graham cracker sheets (10 ounces)
  • 4 cup or 5 ripe bananas, very thinly sliced lengthwise

Preparation

Baking Directions:

Lightly coat a 9-by-5-inch loaf pan with oil and line with plastic wrap, leaving overhang on both long sides.

Place chocolate in a heatproof bowl.

Combine yolks and salt in another heatproof bowl.

Bring cream to a simmer in a medium saucepan.

Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan.

Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (do not let boil).

Immediately strain through a fine sieve into bowl with chocolate; stir until chocolate melts and mixture is smooth.

Refrigerate, stirring occasionally, until thick enough to spread, about 4 hours.

Spread 1 cup chocolate mixture evenly into bottom of prepared pan.

Top with a layer of 4 graham crackers, trimmed to fit.

Spread 1/2 cup chocolate over tops; cover with some banana slices.

Carefully spread 1/2 cup chocolate over bananas; top with a layer of 4 trimmed graham crackers.

Repeat with remaining chocolate, bananas, and graham crackers (alternating between bananas and crackers) until you reach the top of the pan; finish with graham crackers.

Fold plastic over top to cover cake.

Refrigerate overnight (or up to 2 days).

To serve, remove plastic from top of cake; unmold onto a platter.

Peel off plastic wrap.

Spread whipped cream over top of cake with an offset spatula.

Cut into slices, wiping knife between slices.