Chocolate Raspberry Icebox Cake
You can never have too many dessert recipes, so give Chocolate Raspberry Icebox Cake a try. This recipe serves 1. One portion of this dish contains about 4g of protein, 34g of fat, and a total of 439 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have bittersweet chocolate, vanilla, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
Serve cake with remaining berries.
·Cake can chill up to 1 day.