Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Lee      

Recipe Categories:

    Mexican Chocolate Ice Box Cake

    Source of Recipe


    List of Ingredients


    "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 - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
    2 3/4 cups chilled whipping cream (heavy cream)
    4 ounces unsweetened chocolate, chopped
    1/4 cup granulated sugar
    1 cup plus 2 tablespoons powdered sugar (divided)
    1/2 cup (1 stick) unsalted butter, room temperature
    2 teaspoons vanilla extract
    1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
    1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)

    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. (I use a double boiler). 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.

    (My note: Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
    Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer 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. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)

    Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - the chocolate filling is creamier).

    Serves 12.





previous page | recipe circus home page | member pages
mimi's cyber kitchen |