Tuesday, July 12, 2011

Mocha Icebox Cake

Here is a wonderfully simple dessert idea from mid-century Americana.  Icebox Cake traditionally made with multi-layered cookies and whipped cream and allowed to set 24 hours.  I had heard about Icebox Cake from my childhood and being the offspring of immigrants I had no idea what it was.  My first attempt was for Father's Day weekend and this recipe was perfect with one tiny exception, the recipe calls for 8-inch springform cake pan and five layers.  I used a 10-inch pan and built three layers.  Thanks to Ina Garten, The Barefoot Contessa, she revved up the flavor to give it a distinctly European flavor thanks to the coffee liquor.  BTW-Day two after assembly is even better


Mocha Chocolate Icebox Cake
Ingredients
·         2 cups cold heavy cream
·         12 ounces Italian mascarpone cheese
·         1/2 cup sugar
·         1/4 cup coffee liqueur.  I used coffee infused vodka
·         2 tablespoons unsweetened cocoa powder
·         1 teaspoon instant espresso powder
·         1 teaspoon pure vanilla extract
·         3 (8-ounce) packages chocolate chip cookies
·         Shaved semisweet chocolate, for garnish (optional)

Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring form 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 there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Must allow to set for at least 24 hours, cover with plastic wrap after unmolding, keep refrigerated

1 comment:

  1. Thanks Carol for sharing recipe with your friends-

    ReplyDelete

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