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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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I found this recipe in the Aug 1997 issue of First for Women. It uses Graham Crackers as the layers and tastes remarkably like cake once its done. Ingredients:
8 semi-sweet chocolate baking squares, coarsely chopped |
2 1/4 cups heavy whipping cream |
1/3 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 tablespoon instant espresso powder |
graham cracker |
chocolate shavings |
Directions:
1. In a medium size saucepan, simmer 3/4 cup of the heavy whipping cream. Once it's at a simmer, remove from heat and stir in the semi sweet chocolate until well melted and set aside.
2. Mix remaining heavy whipping cream, plus the confectioners' sugar, vanilla, and instant espresso powder until soft peaks form.
3. Line an 8X8 square pan with aluminum foil. Place a layer of graham crackers on the bottom of the pan and add a layer of the espresso filling on top of the graham crackers. Repeat the process up to 5 times, ending with graham crackers on the top.
4. Invert pan onto a large plate/platter and remove the foil. Spread the chocolate mixture over the cake and on the sides. Refrigerate up to 6 hours or overnight. Top with berries or chocolate shavings for decoration.
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