As I mentioned earlier this week, we had guests in town for a couple of nights - all the way from New Zealand!
It was great visiting with old friends, and it was also a great opportunity to try out a couple new recipes.
Definitely the highlight of Sunday's dinner was the Mocha Chocolate Icebox Cake.
It was quick, simple and delicious.
Ingredients
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
Shaved semisweet chocolate, for garnish
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
Shaved semisweet chocolate, for garnish
Directions
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 it forms firm peaks.
To assemble the cake, arrange 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 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.
To assemble the cake, arrange 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 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.
Cook's Note
I left out both the Kahlua and the espresso powder. Why? Because I didn't have either on hand and really couldn't be bothered. I didn't miss them, but Mr. DD said they would of set the whole thing 'over the top'. Hmmm...maybe next time then!
I used a 9" springform pan and only had 3 layers. I don't think it made a bit of difference.
I was in a bit of a pinch when I made this and only had about 6 hours to let it set. I put it in the freezer for 3 hours and the fridge for 3 hours. Admittedly, I was nervous when it was time to slice and serve, but she held together beautifully and no one was the wiser.
Again, I really don't think I could encourage you enough to make this recipe.
I am literally already attempting to come up with an excuse to make another one.
Until next time,
