Mocha Icebox Cake
Prep: 30 min.
Chill: 6 hr.
Serves: 8
Cost per serving: $1.59
Cake:
2 cups heavy cream, chilled
2 1/2 cups mini marshmallows
1 Tbsp. instant espresso powder
3 1/2 oz. semisweet chocolate, finely chopped
26 Nabisco Famous chocolate wafer cookies
Sauce:
12 oz. bittersweet chocolate, finely chopped
1 1/2 Tbsp. Kahlua or other coffee liqueur, optional
1. Make cake: Line a 9-inch loaf pan with plastic wrap; tuck it into corners and leave a 1-inch overhang. Mix 1/2 cup cream, marshmallows and espresso powder in a saucepan. Cook over medium-low heat, stirring, until marshmallows melt and espresso dissolves. Remove from heat; whisk in chocolate until melted. Scrape into a bowl; let cool to room temperature, whisking occasionally, 20 to 25 minutes.
2. Pour remaining 1 1/2 cups cream into a bowl; whip with an electric mixer until soft peaks form. Fold a cup of whipped cream into chocolate mixture. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream. Arrange 3 cookies in a single layer on bottom of pan. Scrape 1 cup of mousse over cookies and smooth with an offset spatula. Stand one cookie up on each short end of pan.
3. Arrange 3 cookies on top of mousse. Spread quarter of remaining mousse evenly over cookies. Repeat with remaining ingredients, forming 5 layers of mousse and ending with cookies. Cover pan with plastic; freeze for at least 6 hours.
4. Make sauce: Melt chocolate and 8 Tbsp. water in a bowl set over pan of simmering water. Stir in liqueur, if desired. Serve cake with sauce.
PER SERVING: 315 Cal., 26g Fat (16g Sat.), 82mg Chol., 1g Fiber, 2g Pro., 22g Carb., 37mg Sod.
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