Mexican Chocolate Icebox Cake
From lunasea 17 years ago
- 15 minutes to make
- Serves 12
There's a hint of cinnamon in both the chocolate filling and the whipped cream topping. The majority of the prep time is for cooling and chilling. Enjoy. Recipe from Bon Appétit.
Ingredients
- 60 sponge-cake-type ladyfingers (from three 3-ounce packages) shopping list
- 2 3/4 cups chilled whipping cream shopping list
- 4 ounces unsweetened chocolate, chopped shopping list
- 1/4 cup sugar shopping list
- 1 cup plus 2 tablespoons powdered sugar shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 2 teaspoons vanilla extract shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 ounce semisweet chocolate, grated shopping list
How to make it
- Line bottom of 9-inch-diameter springform 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.
The Rating
Reviewed by 11 people-
This is an incredible cake recipe! Thanks!
cakelady
in Murray loved it
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this is very good, in Mexico we have a special chocolate which is still artsanal, and the flavor is almost exact as with the mixture of chocolate and the cinnamon.congrats!
magali777
in Mexico loved it
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Wow... Vicky... this is a beautiful work... and seems delicious... thans for share it!
berry
in Myrtle Beach loved it
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