Monday, July 12, 2010
Chocolate Mint Icebox Cake
1 3/4 c. heavy cream
3/4 tsp mint extract
1/4 c. sugar
1 (9 oz.) pkg. chocolate wafers
1/3 c. mini chocolate chips
Adapted from Everyday Food by Martha Stewart
The wafers soak up that cream and this easy-to-make cake becomes soft and delicious. Beautiful presentation.
Beat the heavy cream, extract & sugar until stiff peaks form.
Spread about 1 teaspoon of cream on each wafer and form stacks on a plate.
Line a serving platter with two side-by-side sheets of wax paper. Lay the stacks horizontally along the seam, pressing gently to form a log.
With an spatula, cover the log with the remaining cream. Refrigerate at least 4 hours and up to 2 days.
Sprinkle with mini chocolate chips and fresh mint sprig.