Shelly's Recipe

MEXICAN CHCOLATE ICE BOX CAKE

Category: Cakes

3 (3 oz) pkg ladyfingers
2 3/4 cups chilled whipping cream
4 oz unsweetened chocolate chopped
1/4 cup sugar
1 cup plus 2 tbsp confectioners sugar
1/2 cup unsalted butter, room temperature
2 tsp vanilla extract
1 tsp ground cinnamon
1 oz semi-sweet chocolate, grated

Line bottom and sides of a 9 inch springform pan with ladyfingers.

Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in a saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat and cool to room temperature.

Beat 1 cup confectioners sugar, butter and 1 tsp vanilla extract in a large bowl until blended. Beat in cooled chocolate mixture.

Beat remaining 2 cups cream, 2 tbsp confectioners sugar, 1 tsp vanilla and cinnamon in another large bowl until firm peeks form.. Fold in half the whipped cream mixture into the chocolate mixture and spread half of chocolate filling into pan. Top with a layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream over filling. Sprinkle with gated chocolate and refrigerate until firm, about 3 hours. Remove sides of pan from cake and serve.