Mexican Chocolate Icebox Cake

[jjsooner73]

OK, Central Market has this on their website, and it sounds DIVINE!!! (and not anywhere close to light).

Mexican Chocolate Icebox Cake (http://www.centralmarket.com/cm/recipeCategoryListAction.do?recipeId=7206)

I need to find an occasion to make this, SOON. Just thought I'd share for any other chocolate-weak posters.

Mexican Chocolate Icebox Cake

Courtesy of: Central Market
8 servings



3 (3-ounce) packages ladyfingers (about 60)
1/3 cup Kahlúa, optional
2 tablespoons cinnamon sugar
2 2/3 cups chilled heavy whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 tablespoon grated semisweet chocolate

Drizzle the top side of the ladyfingers with some of the Kahlúa.
Sprinkle with cinnamon sugar. Line the bottom and side of a 9-inch
springform pan with the ladyfingers, reserving 15. Heat 3/4 cup of the
whipping cream and unsweetened chocolate and sugar in a
saucepan over low heat until chocolate melts and mixture is smooth,
stirring constantly. Let stand until room temperature.

Beat 1 cup plus 2 tablespoons of the confectioners' sugar, butter
and 1 teaspoon of the vanilla in a bowl until well mixed. Beat in the
cooled chocolate mixture. Combine the remaining whipping cream,
remaining 2 tablespoons confectioners' sugar, remaining 1
teaspoon vanilla and cinnamon in a separate bowl. Beat until firm
peaks form. Fold 3/4 of the whipped cream mixture into the chocolate
mixture. Spread half the chocolate mixture in the prepared pan. Top
with the reserved ladyfingers. Spread the remaining chocolate
mixture over the ladyfingers. Decorate the top with the remaining
whipped cream mixture. Sprinkle with grated chocolate. Chill,
covered, for 3 to 24 hours or until firm.

[badunnin]

*drool*

[GrinsandGiggles]

oh man, why did I even open this post? :( This sounds sooooo good!

[kwormann]

and WHY is the Kahula optional????:D:D:D

[Canice]

Wait a second - did I say on another thread that I'm losing my sweet tooth?!! :p

[Leonard]

I made a Mexican Chocolate Ice Box Cake that was devine! It was in the August 1999 issue of Bon Appetit Magazine. I don't know how to paste the link. Just go to www.epicurious.com and do a search. It was heaven!!!!

[valchemist]

here is the one Patti mentioned. seems very close to the other (but no kahlua).

http://www.epicurious.com/db/recipes/photos/101955.jpg


MEXICAN CHOCOLATE ICEBOX CAKE

There's a hint of cinnamon in the chocolate filling and the whipped cream topping.

60 sponge-cake-type ladyfingers (from three 3-ounce packages)
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar

1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

1 ounce semisweet chocolate, grated

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.

Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.

Serves 12.


Bon Appétit
August 1999