Tuesday, June 22, 2010

Thin Mint Icebox Cake

It is ridiculously hot right now and I was looking for a no-bake dessert so that I wouldn't have to turn the oven on. I found a recipe and changed it a bit and it turned out really well. It tastes like thin mints!

Thin Mint Icebox Cake
Nonstick cooking spray
Mint and regular Oreo Cookies (about 12-14 of each)
2 tbsp butter
14 ounces semisweet chocolate (you can use chips, but will need some to shave)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1/2 tsp mint extract

Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
Crush or use food processor to crush 12-14 regular Oreo cookies, combine with 2 tbsp melted butter and press into the prepared spring form pan.
Crush and reserve 12-14 mint oreos for filling
Make chocolate-ricotta mixture:
Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
Add warm chocolate; blend until smooth.
In a large bowl, beat cream with 1/2 tsp mint extract until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
Spoon half the chocolate-ricotta mixture on top of Oreo crust; smooth top. Cover with remaining crushed oreos; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper.
Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
Serve with Mint Whipped Cream.

Mint Whipped Cream:
• 1 cup heavy cream
• 1/4 cup sugar
• 1/2 tsp mint extract
Whip cream and sugar until almost stiff. Add mint extract; beat until cream holds peaks.

Edited from

No comments:

Post a Comment