3-Ingredient Icebox Cake | Eating Bird Food #recipe #easyrecipe #iceboxcake
Mocha Icebox Cake Food Dolls Food Park Recipes
Mocha Icebox Cake Food Dolls Food Park Recipes
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No Baking Required: How To Make A Mochaccino Icebox Cake
For anyone who loves chocolate and coffee, here's a Mochacino Icebox Cake. An absolutely quick and easy recipe that requires no baking. If you like Tiramisu, you might want to give this a try too. It's basically the same great flavours with the addition of chocolate - what's not to love?!
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Mochaccino Icebox Cake
Ingredients
56 pieces small ladyfingers
450 ml whipping cream
2 bricks philadephia cheese
2 tbp instant coffee/espresso
1 cup sugar
250 grams ChipIt Dark Chocolate, melted
Method
Whip together: cream cheese, whipping/heavy cream, sugar and instant coffee
Melt chocolate and let it cool
Make the base of the cake with ladyfingers. Layer it with: melted chocolate then whipped cream.
Make three layers of the ladyfingers, melted chocolate and whipped cream.
Top it with chocolate, if desired. Refrigerate overnight.
Take the cake out of the fridge. Release from the springform pan.
Line the edges of the cake with ladyfingers. Serve and enjoy!
Thanks everyone!
Easy Icebox Cake l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢3 cups heavy whipping cream
▢½-¾ cup powdered icing sugar
▢1 teaspoon pure vanilla extract
▢200 g of plain chocolate wafer cookies (my box had about 45 cookies in it)
Instructions
In a medium bowl with a hand mixer, or using the bowl of a stand mixer, whip together the cream, sugar, and vanilla on high speed until stiff peaks form (this will take a few minutes). Taste and adjust sweetness as desired.
Before forming your cake, figure out what size you want to make it. You can make it round, in a springform pan, or a free-form log on a serving plate. I made mine in free form, in a rectangle with 4 rows of 11 cookies.
Take one cookie and spread a bit of whipped cream on it. You want there to be enough whipped cream between cookies so you can see the layers and don't have gaps. Place another cookie on the whipped cream.
Repeat until you've used all 11 cookies for your first row. Place on a serving plate (this is one short end of our rectangle).
Repeat, making 3 more rows of 11 cookies each, until a long rectangle forms. It's okay if your stacks are not perfect -- you can wiggle everything around on the plate before you cover it in whipped cream.
Once you're done with your cookies, cover them with the remaining whipped cream. The easiest way to do this without disturbing your cookies is to use a large plastic bag or a freezing bag.
Pipe the whipped cream in a single layer all over the cake, then use a spatula to smooth it if desired.
Decorate with crushed cookies as desired. Chill for at least 6 hours so the cookies will soften before slicing.
Ina Garten's famous Mocha Chocolate Icebox cake with the volume turned down.
Ina Garten is my favorite chef, and whenever in doubt about what to cook - I start my search with her name and the dish I want to make and it is always a success.
But when I made this cake for the first time - the mousse was addictively delicious, but biting into a cake with chocolate chip cookies almost made my teeth hurt; I found it simply too sweet for me.
I thought about what I could use instead of the chocolate chips cookies - baking something from scratch would of course have eliminated the no bake advantage of the recipe. I was looking for something less sweet, and perhaps more nutty and found these French Almond Crisps, which are just almonds and egg whites.
I also made it with Italian Almond Crips available in almost every store.
As an extra step of sugar reduction I use roasted almonds.
Turning the sweet volume down made it a bit healthier.
Ingredients:
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
2 boxes of almond crisp cookies or any other less sweet cookies
1 cup roasted sliced almonds
Shaved semisweet chocolate, for garnish
Directions:
Pretty straight forward.
Mix all the ingredients with the exception of the cookies and the almonds inside the mixing bowl and beat it starting on low speed and gradually increasing it till you see firm picks.
Assemble the cake in the 8-inch springform pan alternating layer of cookies with the whipped cream, then a layer of almonds and another layer of the cream etc.
Sprinkle the top with the roasted almonds and shred some chocolate.
Refrigerate, serve cold.
Потрясающий шоколадный торт без выпечки.
Ингредиенты :
2 чашки сливок
12 унций (350 грамм) маскарпоне
1/2 чашки сахара
1/4 чашки кофейного ликёра
2 ст. ложки не сладкого порошка какао
1 ч. ложка порошка эспрессо
1 ч ложка ванильного экстракта
2 упаковки тонкого хрустящего миндального печенья
1 чашка жареного нарезанного миндаля
Все ингредиенты кроме печенья и миндаля смешать в миске и взбить ручным или стационарный миксером, постепенно увеличивая скорость.
На дно формы выложить слой печенья, слой мусса, затем слой жареных орехов и т.д.
Верхний слой торта посыпьте жареным миндалём и тёpтым шоколадом.
Торт хранится в холодильнике.
Подавать холодным
Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Mocha Chocolate Icebox Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 hr 20 min
Prep: 20 min
Inactive: 12 hr
Yield: 8 servings
Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network