Mocha Chocolate Icebox Cake

Name: Mocha Chocolate Icebox Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters cold heavy cream; 1 teaspoon instant espresso; 59 milliliters kahlua; 340 grams italian mascarpone cheese; 57 grams shaved semisweet chocolate, for garnish; 118 milliliters sugar; 2 Tbsps unsweetened cocoa powder; 1 teaspoon vanilla extract

One serving contains 516 calories, 5g of protein, and 44g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have vanillan extract, mascarpone cheese, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla.

Ingredients you will need

Instant Espresso

Cocoa Powder

Heavy Cream

Mascarpone

Liqueur

Vanilla

Coffee

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.)

Ingredients you will need

Chocolate Chip Cookies

Equipment you will use

Springform Pan

Spread a fifth of the mocha whipped cream evenly over the cookies.

Ingredients you will need

Whipped Cream

Mocha

Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.Run a small sharp knife around the outside of the cake and remove the sides of the pan.

Ingredients you will need

Cream

Wrap