Mexican Chocolate Icebox Cake

Name: Mexican Chocolate Icebox Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 teaspoon ground cinnamon; 237 milliliters powdered sugar; 28 grams semisweet chocolate, grated; 60 sponge-cake-type ladyfingers (from three 3-ounce packages); 59 milliliters sugar; 118 milliliters unsalted butter, room temperature; 113 grams unsweetened chocolate, chopped; 2 teaspoons vanilla extract; 651 milliliters chilled whipping cream

Mexican Chocolate Icebox Cake might be just the dessert you are searching for. This recipe covers 63% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 4709 calories, 84g of protein, and 74g of fat each. Head to the store and pick up butter, whipping cream, vanillan extract, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Unsweetened Baking Chocolate

Whipping Cream

Ladyfingers

Chocolate

Sugar

Equipment you will use

Springform Pan

Sauce Pan

Remove saucepan from heat and cool to room temperature.

Equipment you will use

Sauce Pan

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.

Ingredients you will need

Powdered Sugar

Chocolate

Vanilla

Butter

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Powdered Sugar

Whipped Cream

Chocolate

Cinnamon

Vanilla

Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Whipped Cream

Ladyfingers

Chocolate

Spread

Equipment you will use

Frying Pan

Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

Ingredients you will need

Semisweet Chocolate

Remove pan sides from cake and serve.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1teaspoon

ground cinnamon 237milliliters

powdered sugar 28grams

semisweet chocolate, grated 60

sponge-cake-type ladyfingers (from three 3-ounce packages)59milliliters

sugar 118milliliters

unsalted butter, room temperature 113grams

unsweetened chocolate, chopped 2teaspoons

vanilla extract 651milliliters

chilled whipping cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.