Cake: Mexican Chocolate Icebox Cake

posted by Meryl 03-14-102 4:11 PM

Mexican Chocolate Icebox Cake

60 sponge-cake-type ladyfingers (from three 3-ounce packages - *use the ones that are split in half*)
2 3/4 cups chilled whipping cream (preferably heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, grated

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. 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. *See tip below*. 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.

*Tip*: Chill clean dry beaters and a second large mixer bowl in freezer until cold before whipping cream.
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. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.

Serves 12.

*Note: Some people like the ladyfingers plain and others like to brush them with liqueur, such as Kahlua.
Bon Appetit August 1999

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