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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
27 chocolate wafer cookies
3 ounces semi-sweet chocolate, melted and slightly cooled
1 envelope unflavored gelatin
3 tablespoons cold water
1 12-ounce bag frozen raspberries
1 cup sugar
2 cups heavy cream, chilled
2 tablespoons Framboise (this is a raspberry liqueur and is optional)
1 teaspoon vanilla extract
Red food coloring (optional)
Whipped cream for garnish
Line a loaf pan with plastic wrap, making sure to leave at least a 2 inch overhang on all sides. Beginning with 9 of the chocolate wafers and working with one at a time, spread a thin layer of the melted chocolate on the rounded side of the cookie. Place 3 of them, chocolate side down the middle of the lined pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. Put pan in the freezer while you are working on the next steps.
In a small mixing bowl pour cold water and sprinkle the gelatin over the water. Let soften for 2 minutes.
Meanwhile, in a medium saucepan over low to medium heat, combine the raspberries and sugar. Cook, stirring a few times until the sugar dissolves and the mixture is just warm to the touch. Remove from heat and stir in the gelatin mixture. Allow to cool to room temperature, stirring occasionally.
In a large mixing bowl, combine the heavy cream, Framboise, vanilla and a couple of drops of red food coloring. Using a hand mixer, whip the mixture until stiff peaks form. Very gently fold in the cooled raspberry mixture, making sure not to deflate the cream.
Remove the loaf pan from the freezer. Pour three-quarters of the raspberry mixture into the loaf pan. Smooth the top with a rubber spatula. Using the remaining 18 chocolate wafers, insert them into the raspberry mixture vertically in 3 rows of 6. Make sure they are lined up with the chocolate wafers on the side of the pan. Carefully spread the remaining raspberry mixture over the wafers and smooth with the spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, overnight and up to 1 week.
To remove from mold and serve, gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and turn over. Tap to release. Carefully peel the plastic from the cake. Cut into slices and serve immediately with freshly whipped cream and a kiss. Serves: 8
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OLD FASHION RASPBERRY ICEBOX CAKE
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
27 chocolate wafer cookies
3 ounces semi-sweet chocolate, melted and slightly cooled
1 envelope unflavored gelatin
3 tablespoons cold water
1 12-ounce bag frozen raspberries
1 cup sugar
2 cups heavy cream, chilled
2 tablespoons Framboise (this is a raspberry liqueur and is optional)
1 teaspoon vanilla extract
Red food coloring (optional)
Whipped cream for garnish
Line a loaf pan with plastic wrap, making sure to leave at least a 2 inch overhang on all sides. Beginning with 9 of the chocolate wafers and working with one at a time, spread a thin layer of the melted chocolate on the rounded side of the cookie. Place 3 of them, chocolate side down the middle of the lined pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. Put pan in the freezer while you are working on the next steps.
In a small mixing bowl pour cold water and sprinkle the gelatin over the water. Let soften for 2 minutes.
Meanwhile, in a medium saucepan over low to medium heat, combine the raspberries and sugar. Cook, stirring a few times until the sugar dissolves and the mixture is just warm to the touch. Remove from heat and stir in the gelatin mixture. Allow to cool to room temperature, stirring occasionally.
In a large mixing bowl, combine the heavy cream, Framboise, vanilla and a couple of drops of red food coloring. Using a hand mixer, whip the mixture until stiff peaks form. Very gently fold in the cooled raspberry mixture, making sure not to deflate the cream.
Remove the loaf pan from the freezer. Pour three-quarters of the raspberry mixture into the loaf pan. Smooth the top with a rubber spatula. Using the remaining 18 chocolate wafers, insert them into the raspberry mixture vertically in 3 rows of 6. Make sure they are lined up with the chocolate wafers on the side of the pan. Carefully spread the remaining raspberry mixture over the wafers and smooth with the spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, overnight and up to 1 week.
To remove from mold and serve, gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and turn over. Tap to release. Carefully peel the plastic from the cake. Cut into slices and serve immediately with freshly whipped cream and a kiss. Serves: 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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