When I told my coworker that my oven is not the most efficient but I would still like to learn some desserts she enthusiastically suggested I try the Mocha Chocolate Icebox cake. All you need are the ingredients and a refrigerator (icebox). I made this when we had a few families over for lunch/dinner and it was a big hit! The dessert is very rich so it definitely serves more than 8 people if you make exactly what is suggested. Next try, I would get a smaller spring form pan and not necessary make the five layers.
(I wish I had more pictures to share but in midst of preparing for the lunch party I forgot to take pictures.)
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
In the bowl of an electric mixer (I didn’t have a electric mixer so I just used a small wisk) 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 springform 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.
P.S. Happy birthday to my sister!