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REC: Mexican Chocolate Icebox Cake
Joined: Dec 19, 2005
Posted to Thread #1145 at 12:03 am on Mar 17, 2006
This is rich, luscious, creamy, deep chocolatey, and beautiful looking.
MEXICAN CHOCOLATE ICEBOX CAKE
"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."
60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)
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.
(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer 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. (Note: 3 hours is not long enough for the cake to set - I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)
Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - it's creamier).
Link: Mexican Chocolate Icebox Cake
A balanced diet is equal parts of milk and dark chocolate.
Other messages in this thread:
- 1145. ISO: Any have a T&T recipe for Mexican Chocolate Cake? [NT] - MariaDNoCA - 9:58pm on 03/16/06 (8)
- Rec: Mexican Chocolate Cake - RuthSF - 10:31pm on 03/16/06
- The Mexican Chocolate Icebox Cake from Bon Appetit is fantastic - it's made with ladyfingers - will - Meryl - 10:32pm on 03/16/06
- Meryl, Please post recipe. TIA nt [NT] - Misplaced in AZ - 11:17pm on 03/16/06
- Chocolate Pound Cake from "Indian Market Cookbook" - Amanda_Illinois - 10:34pm on 03/16/06
- They all look yummy - thank you!! [NT] - MariaDNoCA - 1:07am on 03/18/06