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No Bake 7 Layer Icebox Cake

Layers of fun and layers of decadence with each bite, you won't want to try any other no bake dessert recipes after you've tried this one. Whip up this No Bake 7 Layer Icebox Cake and get ready to impress some guests.

Cooking MethodNo Bake

Ingredients

  • 3 1/2 ounces bittersweet chocolate
  • 1/4 pound margarine
  • 1 cup fine sugar
  • 3 eggs, separated
  • 1 cup sweet wine
  • 8 whole matzos
  • 1/2 cup chopped walnuts
  • 1 1/2 ounce bittersweet chococate for curls

Instructions

  1. Melt the chocolate over warm water in a double boiler. Allow to cool.
     
  2. In a mixing bowl, cream the margarine with the sugar until the margarine is fluffy and the sugar is dissolved.
     
  3. Add the egg yolk one at a time and beat well. In another mixing bowl beat the egg whites until stiff.
     
  4. Fold the cooled chocolate mixture into the egg yolk mixute and fold in the stiffly beaten whites. Pour the wine into a large shallow pan.
     
  5. Dip each matzo, one at a time, into the wine, just enough to moisten but not soak.
     
  6. Place 1 moistened matzo on a serving plate. Cover with 1 1/2 tablespoon of the chocolate filling. Top with another moistened matzo and more filling.
     
  7. Continue this process until the eighth matzo is on top. Cover the top and sides with the remaining filling.
     
  8. Decorate the top with chopped walnuts and chocolate curls.
     
  9. Cover the cake loosely with plastic wrap and let the cake mellow for 24 hours in the refrigerator.
     
  10. Cut into thin slices or into small squares.

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Raw eggs have been used in recipes for years. Ceaesar salad dressing comes to mind, and I have a wonderful recipe using raw eggs. Always wash the egg shell before cracking it to get rid of any danger of the possibility of salmonella that wouldn't be cooked awayand secondly, the finished dish should never be allowed to sit too long at room temperature. Obviously you would not let it sit around for a week or so. If it was sitting around that long you wouldn't mind throwing it away, because it obviously wasn't that popular. My recipe for raw eggs mixed with pudding gets eaten for breakfast lunch and dinner. LOL

A professional chef once told me that using a acidic liquid in a recipe calling for "raw" eggs somehow reacts in a way that cooks the eggs. You might want to investigate this if you are afraid of the health risk. Pasteurization is also another option for your health concern.

If you are using raw eggs make sure they are the pasteurized ones. They are safe to use where raw eggs are called for.

You cannot eat uncooked eggs. Do you know the health risk?

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