Tested till perfect Raspberry Chocolate Icebox Cake

Raspberry Chocolate Icebox Cake

So simple it's almost scandalous, this mix of homemade chocolate wafers and whipped cream is dressed up with raspberries and deliciously accented with lemon. For Valentine's Day, a heart shape is the obvious choice, but you can also make the cake round or rectangular.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2003

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 3 cups 3cupswhipping cream
  • 1/4 cup 1/4cupgranulated sugar
  • 2 tsp 2tspfinely grated lemon rind
  • 2 tbsp 2tbspkirsch
  • 2 cups 2cupsfresh raspberryfresh raspberries

Chocolate Wafers

  • 1 cup 1cupbutter, softened
  • 1 cup 1cupicing sugar
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 1/2 cup 1/2cupcocoa powder
  • 1 pinch 1pinchsalt
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Preparation

Line two rimless baking sheets with parchment paper; set aside.

Chocolate Wafers: In bowl, beat butter with icing sugar until fluffy. Beat in egg and vanilla. In separate bowl, sift together flour, cocoa powder and salt. Stir into butter mixture in two additions to form smooth soft dough.

Divide dough in half. Shape each into 8-inch (20 cm) log. Wrap in plastic wrap and chill until firm enough to shape into squared-off log, about 1 hour. Chill until firm enough to slice, about 3 hours.

Cut into thin slices, about 1/8-inch (3 mm) thick. Arrange slices, about 1 inch (2.5 cm) apart, on prepared baking sheets. Bake in top and bottom thirds of 375°F (190°C) oven, switching and rotating pans halfway through, until wafers are just firm to the touch and slightly darkened, about 9 minutes. Let cool for 2 minutes on pan on rack; transfer wafers to rack and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 2 days or freeze for up to 2 weeks.)

In bowl, whip together cream, granulated sugar and lemon rind; blend in kirsch.

Divide wafers into 5 batches. Arrange 1 batch in single layer on flat cake plate to make heart or desired shape, breaking wafers into smaller pieces to fill in gaps as necessary. Cover with about one-sixth of the whipped-cream mixture. Add second layer of wafers and cream. Arrange half of the raspberries over cream. Repeat 2 layers of wafers and cream. Top with remaining wafers. Cover top and side of cake with remaining cream mixture.

Drape loosely with plastic wrap; refrigerate until wafers are softened, about 6 hours. (Make-ahead: Place several toothpicks in top of cake and drape plastic wrap over cake. Refrigerate for up to 2 days.)

Garnish with remaining raspberries.

Additional information :

Variations
Blueberry Orange Chocolate Icebox Cake: Replace kirsch with 1 tbsp (15 mL) orange liqueur. Omit lemon rind; add 2 tsp (10 mL) finely grated orange rind to whipped cream. Replace raspberries with 2 cups (500 mL) fresh or thawed frozen wild blueberries.

Mocha Icebox Cake: Replace kirsch with 1 tbsp (15 mL) vanilla combined with 2 tsp (10 mL) instant-coffee granules. Omit lemon rind and raspberries. Garnish cake with 1 cup (250 mL) chocolate-covered espresso beans.

Nutritional Information Per serving: about

cal 490 pro 5g total fat 37g sat. fat 23g
carb 36g fibre 3g chol 133mg sodium 184mg

% RDI:

calcium 5 iron 11 vit A 38 vit C 10
folate 15
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