|Vintage Ice Box Cake Pan|
Mexican Chocolate Icebox Cake
60 ladyfingers (Trader Joe's .. but there are other brands)
2-3/4 cups chilled whipping cream
4 ounces Taza Mexican chocolate/but feel free to use any very dark chocolate.
1/4 cup granulated sugar
3/4 cup powdered sugar, (plus 2 tablespoons)
1/2 cup sweet butter (room temperature)
2 teaspoons Mexican vanilla extract
1 teaspoon cinnamon
1 ounce semisweet chocolate (grated)
1/4 cup or more Kahlua
Brush ladyfingers with Kahlua. Line bottom of 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side with the rounded side facing out.
Stir 3/4 cup whipping cream, chocolate and 1/4 cup granulated sugar in a heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.