Mocha Chocolate Icebox Cake
Layer store-bought cookies with mocha whipped cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Serving size: 8
Calories per serving: 651
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
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 five 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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.