ESPRESSO AND MASCARPONE ICEBOX CAKE
Oh My! This has got to be one of the easiest and most heavenly tasting cake I've ever made! I found this recipe on Epicurious...it's one of their highest-rated recipes of the month! You've gotta try this and don't substitute the wafers...some of reviewers used vanilla wafers instead because they can't find the chocolate wafers. Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes.
- Reduce speed to low, then add mascarpone and mix until combined.
- Spread 1 1/4 cups mascarpone mixture evenly in bottom of a 9 1/2- to 10-inch springform pan and cover with 14 wafers, slightly overlapping if necessary.
- Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
- Spread remaining mascarpone mixture on top.
- Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
- Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
- Pulse remaining chocolate wafers in a food processor until finely ground.
- Beat remaining cup of cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
- Remove foil and side of pan and frost cake all over with espresso cream.
- Sprinkle edge of top lightly with wafer crumbs.
- Serve cold.
- Cake, without espresso cream, can be chilled up to 2 days.
- Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
Nutrition Facts : Calories 334.7, Fat 25, SaturatedFat 14.6, Cholesterol 81.9, Sodium 146.1, Carbohydrate 26.6, Fiber 0.7, Sugar 15.8, Protein 2.7
ESPRESSO ICEBOX COINS
Instant espresso dramatically enhances chocolate's flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 dozen
Number Of Ingredients 9
Steps:
- Stir together espresso and boiling water. Beat butter and sugar with a mixer until pale and fluffy, about 3 minutes. Beat in vanilla and espresso. Add flour and salt, and beat until just combined. Beat in chocolate.
- Divide dough in half, and shape into two 10-inch-long logs, about 1 1/4 inches in diameter. Wrap each in parchment, and freeze for 2 hours.
- Preheat oven to 325 degrees. Let dough stand at room temperature for 5 minutes. Slice into 1/4-inch-thick rounds, and space 1 inch apart on parchment-lined baking sheets. Bake until centers are set and edges are golden, about 12 minutes. Let cool on wire racks. Before serving, dust with cocoa powder.
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CHOCOLATE-ESPRESSO COINS
From bhg.com
3.8/5 (9)Total Time 2 hrs 35 minsServings 24Calories 109 per serving
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg, cocoa powder, cinnamon, coffee powder, and salt until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the chopped chocolate. Divide dough into three equal portions. On a lightly floured surface, shape each portion into a 10- to 12-inch-long roll (about 1 inch in diameter). Wrap rolls in plastic wrap or waxed paper. Chill about 2 hours or until firm enough to slice.
- Preheat oven to 350°F. Lightly grease a cookie sheet or line with parchment paper. Cut rolls into 1/4-inch-thick slices. Place slices 1/2 inch apart on the prepared cookie sheet.
- Bake for 5 to 6 minutes or until light brown and set. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Drizzle cooled cookies with melted chocolate. Let stand until set.
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