Mocha Ice box cake with espresso chocolate chip cookies
If you have about 45 minutes to spend in the kitchen, Mochan Ice box cake with espresso chocolate chip cookies might be an excellent gluten free and lacto ovo vegetarian recipe to try. This recipe makes 10 servings with 302 calories, 3g of protein, and 28g of fat each. For 55 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have sugar, heavy cream, mascarpone cheese, and a few other ingredients on hand, you can make it. 6 people were impressed by this recipe. It is brought to you by Eat Good 4 Life. With a spoonacular score of 6%, this dish is improvable. Mochan ice box cake with chocolate cake round 2, Chocolate Chip Cookie Nutellan Ice Box Cake, and Gluten-Free Chocolate Chip Ice Box Cake are very similar to this recipe.
Servings: 10
Ingredients:
2 tablespoons cocoa powder
2 cups heavy cream
1 teaspoon instant espresso powder
1/4 cup Kahlua liquor
8 oz mascarpone cheese, at room temperature
1/4 cup sugar
Equipment:
whisk
bowl
springform pan
plastic wrap
knife
frying pan
Cooking instruction summary:
In a bowl, with an electric whisk, combine the heavy cream, sugar, cocoa and espresso powder. Beat until it forms soft peaks. Add mascarpone and Kahlua and beat until if forms stiff peaks.To assemble the cake, arrange chocolate chip cookies flat in an 9-inch springform pan, covering the bottom as much as possible breaking cookies to fill in the spaces, like in the picture.Spread 1/3 of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top followed by another 1/3 of the cream. Place last layer of cookies followed by the cream. You will have a total of 3 layers. Smooth the top, cover with plastic wrap, and refrigerate overnight. The mocha cream will harden and cookies will soften.To serve cake, run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with chocolate or with whatever you may like.
Step by step:
1. In a bowl, with an electric whisk, combine the heavy cream, sugar, cocoa and espresso powder. Beat until it forms soft peaks.
2. Add mascarpone and Kahlua and beat until if forms stiff peaks.To assemble the cake, arrange chocolate chip cookies flat in an 9-inch springform pan, covering the bottom as much as possible breaking cookies to fill in the spaces, like in the picture.
3. Spread 1/3 of the mocha whipped cream evenly over the cookies.
4. Place another layer of cookies on top followed by another 1/3 of the cream.
5. Place last layer of cookies followed by the cream. You will have a total of 3 layers. Smooth the top, cover with plastic wrap, and refrigerate overnight. The mocha cream will harden and cookies will soften.To serve cake, run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with chocolate or with whatever you may like.
Nutrition Information:
covered percent of daily need
