Here is another easy dessert recipe. It is Ina Garten’s Mocha Chocolate Icebox Cake (Barefoot Contessa Food Network) I loved the ease of preparation. While she recommends a specific brand of chocolate chip cookie, I used a generic crunch chocolate chip cookie (it softens overnight). The dessert reminds me of Tiramisu. No baking involved! Icebox cakes are layers of cookies and whipped cream/cream cheese in a spring form cake form and refrigerated overnight. Next day simply cut around the cake and release the sides of the cake form. Slice and enjoy!
Mocha Chocolate Icebox Cake
adapted from Ina Garten, Food Network
- 2 cups cold heavy whipping cream
- 12 oz Mascarpone cheese
- 1/2 cup sugar
- 1/4 cup Kahlua
- 2 Tbsp cocoa powder
- 1 packet instant espresso coffee (like Starbucks brand instant coffee single)
- 1 tsp vanilla extract
- 24 oz crisp chocolate chip cookies
- shaved milk chocolate for garnish
In your mixing bowl, add whipping cream, mascarpone cheese, sugar, Kahlua, cocoa powder, instant espresso coffee, and vanilla extract. With the whisk attachment mix the ingredients on low speed until combined; then increase to medium speed and whip until soft peaks form.
In the bottom of a 8 inch spring form cake pan, place a layer of chocolate chip cookies in the bottom of the cake pan. Break cookies into smaller pieces to fill in any gaps. Spread one fifth of the whip cream mixture over the top of the cookies all the way to the edge of the pan. Repeat with cookies alternating with whipped cream until you have 5 layers of cookies and a fifth layer of whipped cream at the top. Use a vegetable peeler to create chocolate shavings to top the whipped cream for garnish. Cover the spring form pan with plastic wrap and place in the refrigerator overnight.
Carefully cut around the edge of the spring form cake pan loosening the whipping cream from the edge. Carefully open the form and remove the sides.
Cut the cake into 10 slices and serve.