Zutaten für Mocha Chocolate Icebox Cake Barefoot Contessa
- 2 cups heavy cream
- Mascarpone Cheese
- 1/2 cup granulated sugar
- Liqueur
- Unsweetened Cocoa Powder
- Instant Espresso Powder
- Pure Vanilla Extract
- Chocolate Chip Cookies
- Semisweet Chocolate
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Zubereitung von Mocha Chocolate Icebox Cake Barefoot Contessa
- In a large bowl, beat together 2 cups heavy cream, 8 ounces mascarpone cheese, 1/2 cup granulated sugar, 2 tablespoons Kahlúa (or other coffee liqueur), 2 tablespoons unsweetened cocoa powder, 1 teaspoon instant espresso powder, and 1 teaspoon vanilla extract using an electric mixer fitted with the whisk attachment on low speed until combined.
- Gradually increase the mixer speed to medium-high and beat until stiff peaks form.
- To assemble, line the bottom of an 8-inch springform pan with a single layer of chocolate chip cookies, arranging them as closely as possible.
- Spread one-fifth of the mocha whipped cream evenly over the cookie layer.
- Repeat layers of cookies and cream four more times, ending with a layer of cream.
- Smooth the top of the cake, cover with plastic wrap, and refrigerate for at least 8 hours, or preferably overnight.
- Once chilled, carefully run a thin knife around the edge of the cake to loosen it from the springform pan.
- Remove the sides of the pan. Sprinkle the top with unsweetened cocoa powder or shaved chocolate (optional).
- Cut into wedges and serve cold.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
50g
Fat
103g
Carbs
21g
