Chocolate-Espresso Icebox Cake
Description
Yesterday I made a pie for the first time — gasp! — all summer. I went all out, too, loading it up with 3 pints of local blueberries, massaging lemon zest into the sugar, and making a lattice crust, egg-washed and all. After an hour in the oven, it emerged bubbling and golden, and it tasted, well, good, not great. It was kind of a mess of blueberries and not enough crust, which mostly disappeared beneath the mass of stewy fruit.
Ingreadient :
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup espresso, cooled, or 1/4 cup coffee liqueur, such as Kahlua, see notes above
- 2 9-oz boxes Famous Chocolate Wafers, see notes above, I used 1.5 boxes
- semisweet chocolate, for garnish
Direction :
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa powder, vanilla, and cooled espresso. Mix on low speed to combine, then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange the cookies flat in an 8-inch springform pan (I lined it with parchment paper, probably unnecessary) covering the bottom as much as possible — see photos for reference. Spread 1/3 to 1/4 of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another layer of cream. Continue layering cookies and cream until there are 3 to 4 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight or for 12 hours.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Shave chocolate over the top of the cake using a microplane or a peeler. Cut in wedges, and serve cold.
