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Add a photoDazzle your loved ones with a slice of this flavourful and mouth-watering ice-box cake.
For a detailed post...refer here:
http://www.foodessa.com/2013/02/love-for-chocolate-desserts-3-recipes.html
Raciónes: 8
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Ingredientes
- .>(American / Metric measures)<
- . 1 Tbsp. (15ml) instant espresso coffee (or 2 times in regular instant coffee)
- . 2 Tbsps. (30ml) cocoa powder (dutch-processed)
- . 1/2 cup (120ml) Dulce de Leche (or 'lite' Caramel spread)
- . 1-1/2 cups (375ml) whipping 35% cream
- . 28 Savoiardi cookies (or Ladyfingers)
- . 1/4 cup (60ml) Maple syrup liquor *
- . 1-3/4 cups (425ml) water
- .
- . * Maple syrup liquor is a specialty which is not always found easily. Therefore, it can be replaced with either Maple syrup or a light honey substitute with some added Cognac if desired.
Direcciones
- . Cafe latte caramel chocolate CREAM: In a medium sized bowl, whisk together the first 3 ingredients until smooth. Set aside.
- . In another pre-chilled bowl, whip the cream until thickened to medium stiff peaks.
- . Afterwards, gently fold the whipped cream into the thicker cafe latte caramel chocolate mix. Cover and place into the refrigerator for at least 30 minutes before assembly with cookies.
- . ASSEMBLY: In a shallow dish, blend both the water and liquor which will be used to pour over cookies. In a rectangle 8x11inch (20x28cm) shallow dish, place the first 14 cookies to make the bottom layer. Then, pour half the prepared liquid. Afterwards, also spread half the prepared cream over top. Repeat with the remaining 14 cookies, liquid and last layer of cream. Sift some extra cocoa powder on top and make a stencil design if desired.
- . Flavourful wishes from Claudia's kitchen...Foodessa.com
