Mexican Chocolate Icebox Cake
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| | theres a hint of cinnamon in the chocolate filling and the whipped cream |
| | topping |
| 60 | spongecaketype ladyfingers (from three 3-ounce packages) |
| 2-3/4 cup | chilled whipping cream |
| 4 oz. | unsweetened chocolate, chopped |
| 1/4 cup | sugar |
| 1 cup | plus 2 tablespoons powdered sugar |
| 1/2 cup | (1 stick) unsalted butter, room temperature |
| 2 tsp | vanilla extract |
| 1 tsp | ground cinnamon |
| 1 oz. | semisweet chocolate, grated |
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| line bottom of 9-inch-diameter spring form pan with ladyfingers. line |
| sides of pan with ladyfingers, standing ladyfingers side by side and |
| rounded side out. stir 3/4 cup whipping cream, unsweetened chocolate and |
| 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts |
| and mixture is smooth. remove saucepan from heat and cool to room |
| temperature. using electric mixer, beat 1 cup powdered sugar, butter and |
| 1 teaspoon vanilla in large bowl until blended. beat in cooled chocolate |
| mixture. combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 |
| teaspoon vanilla and cinnamon in another large bowl. using clean dry |
| beaters, beat until firm peaks form. fold half of whipped cream mixture |
| into chocolate mixture. spread half of chocolate filling in |
| ladyfinger-lined pan. top with layer of ladyfingers, then remaining |
| chocolate filling. pipe or spread remaining whipped cream mixture over |
| filling. sprinkle with grated semisweet chocolate. refrigerate until firm, |
| at least 3 hours. (can be made 1 day ahead. cover and keep refrigerated.) |
| remove pan sides from cake and serve. |
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| serves 12. |
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| bon appetit |
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| (ID: 2378) Mirror: rec.food.recipes: Mon, Jun 6, 2005 |