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Sunday, April 19, 2009




Chocolate Mint Icebox Cake
recipe courtesy of marthastewart.com

ingredients:
  1. 1 (9 ounce) package chocolate wafers
  2. 1 3/4 cups heavy cream (chilled)
  3. 1/4 cup sugar
  4. 3/4 teaspoon mint extract
  5. 1 cup miniature chocolate chips
here's how:

Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.


Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.



To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

Posted by edelyn montesa dela ysla at 10:48 PM  
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