Mocha Chocolate Icebox Cake
ACTIVE: 20 min | TOTAL: 20 min plus overnight refrigeration | SERVES: 8
_________________________________________________________________________________
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate's Bake Shop chocolate chip cookies
Shave semisweet chocolate, for garnish
1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until if forms firm peaks.
2. To assemble the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until the are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate overnight.
3. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top of the chocolate cut into wedges and server cold.
ACTIVE: 20 min | TOTAL: 20 min plus overnight refrigeration | SERVES: 8
_________________________________________________________________________________
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate's Bake Shop chocolate chip cookies
Shave semisweet chocolate, for garnish
1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until if forms firm peaks.
2. To assemble the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until the are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate overnight.
3. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top of the chocolate cut into wedges and server cold.
No comments:
Post a Comment