The Barefoot Contessa Brought Me Back...

So...  I'm back again.  After almost 2 years away from my little blog, a recipe from The Barefoot Contessa has brought me back.  I started writing this blog back in 2009 as a way to share recipes and it sort of turned into a creative outlet for me.  I've had good intentions of firing it back up again for at least 8 months but just have not sat down to do it.  But today, for whatever reason, I was restless out of my mind and I had Mocha Icebox Cake on the brain.

Restless + Obsessive thoughts about Mocha Icebox Cake =  Blog Comeback

Blog Comeback = Happy :)

Now that that is out of the way, most of you that know me know that I really love Ina Garten.  I have most of her cookbooks and her cooking show is my all-time favorite.  Aside from the fact that I  love her recipes and her super laid-back style of cooking, the first cookbook for hers that I ever picked up showed the dedication as: "My home is wherever Jeffrey is."  And that sealed the deal.  We both love men named Jeffrey so that's it.  Its meant to be!

A few months ago she did a special episode on Chocolate Desserts.  The last recipe was for a Mocha Icebox Cake.  I don't know if I've ever eaten an "Icebox Cake" and it probably wouldn't be the type of dessert I would have formerly gravitated toward.  But Ina promised that this dessert makes grown men cry and I trust that woman.  So I gave it a go.  I've made it twice in the last two months and I'm still thinking about it, so that should say something.

Here you go!

Mocha Icebox Cake
(Despite arrogance implied, I did modify this slightly to my tastes.  I think Ina Garten is almost perfect, but I wanted a stronger coffee flavor)

2 cups heavy cream, cold
12 oz mascarpone cheese (I swapped this for cream cheese and it was fine)
1/2 cup sugar
1/4 cup Kahlua (optional)
3 Tbsp unsweetened cocoa powder
2 Tbsp espresso powder
1 tsp vanilla
About 24 oz good quality, thin & crispy Chocolate Chip Cookies. (See note below)

• In a mixer, blend the mascarpone/cream cheese, sugar, Kahlua, cocoa, espresso powder and vanilla until creamy.  With the mixer running, slowly pour in the cream and whip until stiff peaks form.
• Cover the bottom of a spring form pan with a layer of cookies, breaking some of them into pieces so most of the surface is covered.  Smooth a layer of the mocha cream over the top. Do another layer of cookies.  Repeat so there are 4-5 layers, ending with cream.
• I topped mine with more espresso powder and chopped chocolate chunks.  Refrigerate at least overnight, 24 hours is better.
• (Regarding the cookies, there is a brand called Tate's that you can buy at Whole Foods that she recommends in the video.  They are pricey though, so if you have time, here is a recipe online.  I made this recipe both times for the cookies and they were excellent!!)
• When its time to serve, run a knife around the outside and release the spring form pan edge and slice.

Here is what you'll get...

(Note, this is not my photo. I found it online and am using it from foodjoannie.wordpress.com)

I thought this whole concept might result in a soggy cookie, but it doesn't.  The cookie softens into this really lovely, cakey, buttery, chocolate-studded goodness that I am quite certain you will love!  

And it keeps in the fridge for about 5 days.

And you could make it gluten-free really easily by swapping the cookies for a gluten-free version.

And I think maybe I need to try this same concept without the espresso, beefing up the chocolate and using peanut butter cookies.

Go make this cake, give it to someone, say "I love you" and then bask in coffee and chocolate glow.

Love,

Jenny