Updated 06/22/2012 05:00 AM
Recipe: Chocolate Icebox Cake with Strawberries and Mint
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One 9-ounce box thin chocolate wafer cookies
2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
sliced strawberries as needed
sugar as needed to toss with sliced strawberries (optional)
chopped fresh mint to taste (optional)
Use an electric mixer to whip 2 cups of heavy cream and, once it starts to thicken up a bit, add 1/4 cup powdered sugar and 1 tsp vanilla extract and continue to whip it until it is nice and stiff.
Place the whipped cream into a large ziploc bag and use a pair of scissors to snip a little corner off of that to make a pastry bag.
Line one 9-inch cake pan with a circle of parchment paper and place 7 cookies in a circle inside the pan and place 1 cookie in the center.
Pipe one large ring and one small ring of whipped cream over those and pipe a dollop into the center as well. Gently top that with another layer of cookies and gently press those down, and repeat the process until all of the cookies are used up.
Spread a layer of whipped cream over the top, place a piece of plastic wrap on top, and use a plate to gently press that down and compact the cake.
Tightly wrap it with the plastic wrap and pop it into the fridge for 3 - 4 hours to set up and then, just before serving, slice the fresh strawberries and toss them with a little bit of sugar and fresh chopped mint.
Remove the plastic wrap from the frozen cake and turn it out onto a plate and use a serrated knife to carefully cut it into wedges.
Serve it up on individual plates with the sliced strawberries and mint.
Use your judgment, the last layer or two of the cake may only consist of 7 cookies instead of 8 depending on how many are actually in the box. Use any broken cookies as center cookies instead of as part of the outside.