This might sound strange, but I LOVE to watch Food Network while I am at the gym - my favorite show being Barefoot Contessa. Ina Garten is... AMAZING. I love everything from the way that she chooses ingredients to her calm execution, and beautiful presentation.
The newest installment in her collection of cookbooks - How Easy is That? is high on my list of potential gifts to give, to others and maybe myself!
This recipe stood out as very YUM - and with an ingredient like Tate's Bake Shop chocolate chip cookies... I cant wait to wow a lucky birthday friend!
Mocha Chocolate Icebox Cake
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 tsp. instant espresso powder
1 tsp. pure vanilla extract
3 (8-ounce) packages Tate's Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, coca powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms stiff peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces). Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, laying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each ending with a layer of cream. Smooth on top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.