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If you are trying to decide on which type of dessert to make that will impress the adults you have invited, but please the children that are looking for some chocolate, this is the recipe for you this summer. Served cold, filled with layers of chocolate chip cookies, and very simple assembly, you will be able to make this dessert the evening before and be ready to serve it whenever your guests arrive.
Mocha Chocolate Icebox Cake
found in Barefoot Contessa’s cookbook – How Easy is That?
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- ½ cup sugar
- ¼ cup Kahlúa liqueur (optional)
- 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 (or bake your own – follow this recipe)
- Shaved semisweet chocolate, for garnish
Time to assemble, excluding cookie baking – 10 minutes
1. Bake the chocolate chip cookies if you’re not buying them. While cookies are baking . . .
2. 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 (about 2-4 minutes).
3. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. Break up cookies to fill in the gaps. 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. (Using this recipe, I was actually only able to have 4 full layers, but it came to the very top of my springform pan – how many layers is up to the baker.)
4. Smooth the top, cover with plastic wrap, and refrigerate overnight.
5. 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.
Images: (1) Simply Luxurious (2) Barefoot Contessa