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Ingredientes
- 1 Tbsp. vanilla
- 2 tsp instant coffee granules
- 3 c. whipping cream
- 1/4 c. granulated sugar
- 1 c. chocolate-covered espresso beans Chocolate Wafers
- 1 c. butter, softened
- 1 c. icing sugar
- 1 x egg
- 1 tsp vanilla
- 2 c. all-purpose flour
- 1/2 c. cocoa pwdr
- 1 pch salt
Direcciones
- Line 2 large rimless baking sheets with parchment paper; set aside.
- CHOCOLATE WAFERS: In bowl, beat butter with icing sugar till fluffy. Beat in egg and vanilla. Press flour, cocoa and salt through fine sieve set over separate bowl. Repeat once or possibly twice, till mix is proportionately coloured. Stir into butter mix in 2 additions to create smooth fairly soft dough.
- Divide dough in half. Shape each half into 8-inch log. Wrap in plastic wrap and refrigeratetill hard sufficient to square off sides and shape into straight-sided log, about 1 hour. Rewrap and chill till hard sufficient to slice, about 3 hrs.
- Cut into 1/8-inch thick slices; place about 1 inch apart on prepared baking sheets. Bake in top and bottom thirds of 375 F oven, switching and rotating pans halfway through, till wafers are just hard to the touch and slightly darkened, about 9 min. Let cold on pan on rack for 2 min; transfer to rack and let cold completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 2 days or possibly freeze for up to 2 weeks.)
- In small bowl, stir vanilla with instant coffee granules till dissolved; set aside. Beat whipping cream with sugar till stiff peaks form; blend in vanilla mix.
- Divide wafers into 5 batches. Arrange 1 batch in single layer on flat cake plate. Cover with about one-sixth of the whipped cream mix. Add in second layer of wafers and cream. Repeat till all wafers are used. Cover top and sides of cake with remaining whipped cream.
- Drape lightly with plastic wrap and chill till wafers are tender, about 6 hrs. (Make-ahead: Chill for up to 2 days.) Garnish with chocolate-covered espresso beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 12 servings | |
| Calories 459 | |
| Calories from Fat 248 | 54% |
| Total Fat 28.16g | 35% |
| Saturated Fat 17.12g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 252mg | 11% |
| Potassium 156mg | 4% |
| Total Carbs 45.96g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 15.99g | 11% |
| Protein 5.61g | 9% |
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