I wish that I could take credit for this luscious recipe but I cannot. It is from my cooking hero, Ina Garten. I love everything about her. I love when she says, “How easy is that?” I love when she makes something so simple and giggles when she talks about how much Jeffrey will love it. She’s just adorable and everything she cooks is yummy beyond compare.
I made this dessert for my monthly dinner party and everyone loved it. Thanks, Ina! Here’s my picture - a bit rough but still delicious!
Mocha Chocolate Icebox Cake
By Ina Garten
Ingredients:
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring-form pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) 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. Smooth the top, cover with plastic wrap, and refrigerate overnight.
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.
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
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