Double-Chocolate Icebox Cake
By Deen Brothers
- Servings: 6 to 8
- 2 cups heavy cream
- 5 tablespoons sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1 9-ounce package chocolate wafer cookies
- 2 ounces bittersweet chocolate
Line an 8-by—4-inch loaf pan with plastic wrap, letting enough hang over the edges to cover the cake later. In a large bowl, stir together the cream, sugar, cocoa, and vanilla. Chill for 1 hour to let cocoa dissolve. Whip the chilled mixture until fi rm peaks form. Spoon two-thirds of mixture into prepared pan; spread evenly. Stand cookies on edge in the cream, making two lengthwise rows. Spread remaining mixture over cookies. Fold plastic wrap over top of cake; cover with foil. Refrigerate 6 hours or overnight.
Uncover cake, invert onto platter, and remove plastic wrap. Garnish cake with shaved chocolate.