Ingredients
1
3/4 cups heavy cream, chilled
1/4
cup sugar
3/4
teaspoon mint extract
1
package (9 ounces) chocolate wafers
1
cup miniature chocolate chips
Directions
1. Make the mint cream: With an electric mixer, beat heavy
cream, sugar, and mint extract until stiff peaks form.
2. Line a serving platter with two sheets of wax paper side
by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint
cream, forming stacks. Lay stacks horizontally along seam of paper, pressing
gently to form a log. With small spatula or knife, cover log with remaining
mint cream. Refrigerate at least 4 hours or up to 2 days.
3. To serve, gently remove wax paper from underneath cake (holding
cake in place with a metal spatula, if necessary), and sprinkle with chocolate
chips. Slice cake diagonally with a serrated knife.
credit to : marthastewart.com
No comments:
Post a Comment