Mexican Chocolate Icebox Cake Recipes

MEXICAN CHOCOLATE ICEBOX CAKE

Steps:

• Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
• Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
• Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.