Chocolate-Hazelnut Icebox Cake. Listening To The Jackals.

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These cats are pretty funny, especially that last white one. The music is kind of nerve grinding though.

Good old-fashioned icebox cake gets a modern update with an incredible Nutella whipped cream. That, along with a divine vanilla whipped cream, is layered with chocolate graham crackers. After a few hours in the fridge, the cookies soften and you have a delicious, pudding textured cake. Divine.

Two notes. I searched long and hard to find chocolate graham crackers. I’m not sure if that is a regional thing, but even the biggest grocery stores didn’t stock them. A good substitute would be Nabisco’s Famous Chocolate Wafers. Second, I don’t own an 8 inch springform pan, but a 9 inch one works just fine.

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Chocolate-Hazelnut Icebox Cake

Ingredients:

1 3/4 cups cold heavy cream
1 1/2 cups mascarpone cheese
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (such as Nutella)
20 whole chocolate graham crackers

Directions:

1. Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners’ sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

2. Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

3. Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.

4. Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring and smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag and crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.

Serves 8 to 10

Recipe from Food Network Magazine
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Edinburgh-based band The Jackals have a new album out today titled ‘People’. It’s packed with lots of groovy, psychedelic soaked songs like the fabulous “Ghost Soul Traffic”.

Check out The Jackals on Facebook. You can buy their music here.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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