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Tuesday, July 30, 2013

I finally made the Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop  (Get the no chip kind)
http://www.eggshellskitchencompany.com/products/tates-bake-shop-chipless-wonder-cookies?gclid=CL6j0_ql3LgCFSlo7AodVSMAnwfor  HEB carries them for $4.50
Shaved semisweet chocolate, for garnish
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 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.
The verdict...Hubby say's...this was the best desert he ever has eaten...wow that's something for him I tell you! We did both agree though that next time, when I make the cookies (I used the ghirardelli milk chocolate cookie recipe) I will leave the chocolate chips out. Since it is a refrigerated cake, the chips get really hard and to us it just ruined the consistency of the cake. Oh it was so good though, it's kind of like a very creamy tiramisu cheese cake. This one is supper easy and quick to make, you do have to refrigerate over night which means you have to plan for it. I have seen gourmet chipless cookies at HEB (http://www.eggshellskitchencompany.com/products/tates-bake-shop-chipless-wonder-cookies?gclid=CL6j0_ql3LgCFSlo7AodVSMAnwfor 4.50) so that would make this even faster to make. This is definitely a must try cake.

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