The Brighter Writer





TUESDAY, JUNE 5, 2012

No Bake Strawberry Icebox Cake With Chocolate Ganache Topping



I'm new at this whole icebox cake thing. I get the concept; whip cream or custard when refrigerated over cookies or crackers changes around the crispy elements into a soft, delicious moist cake-like dessert. Sort of like an clair. Plus, you don't have to heat up your oven at all so your house can stay nice and cool while you make a lovely dessert in 93 degree weather. Yes, yes. I get it. Sounds good, let's check it out.


Ingredients:
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream,
1/3 cup confectioners' sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

(I halved this recipe. Normally it serves 8-10 people, but since I was only serving 4, I didn't need all that leftover temptation sitting around my refrigerator. So in my pictures, just imagine it looking twice as big. I only used 1 pound of strawberries, 1/6 cup confectioners' sugar etc.)

Set aside a few of the best looking strawberries for garnish later, and then thinly slice the rest.



With a hand mixer or stand up mixer, whip 3 cups of the cream until it hold stiff peaks. This takes a few minutes, try not to get bored.



Add in your confectioners' sugar and vanilla, whip again until combined.

(If you don't have confectioners' sugar, put regular granulated sugar in a food processor for a few seconds until it powders.)



Let your adorable baby girl lick the beaters. Nothing tastes as good as fresh whipped cream!



Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized dish. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and add a few more strawberries.





(You should probably hand any left overs to your salivating child.)



To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.





Since I made my icebox cake the night before dinner, I slid it right next to my bottle of vodka and frozen pizza over night, (Don't judge my empty fridge. We JUST moved and haven't done a complete grocery shopping trip yet!) and then transferred it into the refrigerator about 4 hours before serving. If you're making this to eat the same day, just make sure it has at least 4 hours of refrigeration before being served so the graham crackers have time to soften.















Delicious! (recipe source: thekitchn.com)