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Icebox Chocolate Cake https://www.metro.ca/userfiles/image/recipes/gateau-icebox-choco-10674.jpg PT30M PT00M PT3H30M
Pour all the ingredients into a medium-sized bowl, except for the wafers. With an electric handheld mixer, whip the creamy mixture, first on low speed, then slowly raising the speed to maximum until achieving moderate peaks. In a 6- to 8-inch baking pan, alternate layers of creamy mixture and wafers until reaching the top edge of the pan, ending with the creamy mixture. Refrigerate the dessert at least 3 hours, ideally overnight, before serving.
4-6
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1 1/2 cup (325 mL) whipping cream (35 %) 1 cup (250 mL) mascarpone cheese 1/2 cup (125 mL) Nutella chocolate 1/3 cup (80 mL) icing sugar 2 Tbsp. (30 mL) cocoa powder 24 chocolate wafers (Nabisco-style or other thin, round wafres)
Icebox Chocolate Cake

Icebox Chocolate Cake

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4-6
Icebox Chocolate Cake
0:30
Preparation
0:00
COOKING
3:30
TOTAL TIME

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Ingredients

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  • 1 1/2 cup
    (325 mL)
    whipping cream (35 %)
  • 1 cup
    (250 mL)
    mascarpone cheese
  • 1/2 cup
    (125 mL)
    Nutella chocolate
  • 1/3 cup
    (80 mL)
    icing sugar
  • 2 Tbsp.
    (30 mL)
    cocoa powder
  • 24
    chocolate wafers (Nabisco-style or other thin, round wafres)
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Preparation

Pour all the ingredients into a medium-sized bowl, except for the wafers.

With an electric handheld mixer, whip the creamy mixture, first on low speed, then slowly raising the speed to maximum until achieving moderate peaks.

In a 6- to 8-inch baking pan, alternate layers of creamy mixture and wafers until reaching the top edge of the pan, ending with the creamy mixture.

Refrigerate the dessert at least 3 hours, ideally overnight, before serving.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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