Easy breezy yummy fun cake to make. Thank you Ina! Food Network has video on putting it all together. Must have a springform pan; mine is 9-inch, Ina calls for 8-inch.
Ingredients:
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese ( Trader Joe's has for good price)
- 1/2 cup sugar
- 1/4 cup Kahlua
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3- 8 ounce packages chocolate chip cookies ( I used gluten-free Tate's brand, found at Safeway)
- shaved semisweet chocolate for garnish ( fresh sliced strawberries would be excellent as well)
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa 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 your springform pan, covering the bottom as much as possible. Break some of the cookies to fill in the spaces.
Spread 1/5 of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another 1/5 of the cream.
Continue layering cookies and cream until 5 layers of each, ending with a layer of cream. ( My springform pan was larger so adjust layers accordingly).
Smooth the top, cover with plastic wrap and refrigerate overnight.
Run a sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle with garnish, cut in wedges and serve.
I was successful in freezing a few slice; just thaw in refrigerator.
Note to self: My springform allowed for 3 layers. Used about 2 1/2 packages of Tate's Chocolate Chip Cookies.
No comments:
Post a Comment