Saturday, August 30, 2008

Chocolate-Mint Icebox Cake


Serves 8

♥ 1 3/4 cups heavy cream, chilled
♥ 1/4 cup sugar
♥ 3/4 teaspoon mint extract
♥ 1 package (9 ounces) chocolate wafers
♥ 1 cup miniature chocolate chips


1. Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.

2. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.

3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

Thank you, Martha!

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