Chocolate chip-espresso icebox cake

Chocolate-chip-espresso-icebox-cake-2
This cake has one of the best returns on investment that I know. It’s practically just a matter of assembly; it asks so little of you that it’s hard to believe how good it tastes and looks.

 

Difficulty: Medium

Time: 15 min. preparation time, 0 min. baking time

Nutrition: Calories ca 633 / Protein 9g / Carbohydr. 64g / Fat 40g

Ingredients (12 servings)

340 gmascarpone cheese
450 mlheavy cream
100 ggranulated sugar
1 tbspinstant espresso powder
2 tbspcocoa powder
1 tspvanilla extract
24chocolate chip cookies (store-bought or homemade)
semisweet chocolate for garnish

Utensils

springform pan (20- or 23-cm/8- or 9-inch), vegetable peeler, rubber spatula, stand mixer or hand mixer with beaters

Wine Tip

Espresso
With its bitter notes, a freshly brewed espresso complements this cake well.

Step 1

Chocolate chip-espresso icebox cake

Beat mascarpone, heavy cream, espresso powder, vanilla, sugar, espresso powder, and cocoa powder in large bowl on low speed. Scrape down bowl, then gradually increase speed until mixture stiffens and forms peaks.

rubber spatula, stand mixer or hand mixer with beaters

340 g mascarpone cheese / 450 ml heavy cream / 1 tbsp instant espresso powder / 1 tsp vanilla extract / 100 g granulated sugar / 2 tbsp cocoa powder

Step 2

Chocolate chip-espresso icebox cake

Spread a thin layer of whipped cream on the bottom of springform pan, then cover it with a layer of cookies, leaving as little space bare as possible. Break cookies into pieces to fill any gaps. Spread an even layer of whipped cream on top of cookies, then top with another layer of cookies. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight. To serve, run a sharp knife along sides of the pan to loosen cake, then remove sides of the pan. Shave some chocolate on top of cake using a vegetable peeler for garnish before serving.

vegetable peeler, springform pan

24 chocolate chip cookies / semisweet chocolate for garnish