*Chocolate Truffle Ice Box Cake

I recently saw on Martha Stewart a version of an Ice box cake. It got me thinking that its a really wonderful idea especially for summer treats. Much like the featured guest I really am not a fan of boxed pudding mixes or mixes of any variety. I even hesitated using store bought cookies for the base of my "cake". But I've got them left over from my Blackberry Tiramisu Trifles. I figured I would give this a shot. Especially considering my home does not have Air Conditioning, to say the oven is a burden in the summer is an understatement. That oven comes on and I'm cranky and sweaty and typically upset because I've got something melting somewhere. I made this delicious home made chocolate pudding and savored it in glasses, it was so wondrous alone, the whipped cream was scrumptious! Then.. It actually gets better, the chocolate truffle ice box cake. Its layers of orange liquor soaked lady fingers with chocolate pudding. On top a layer of rich ganache, dusted with cocoa powder and home made whipped cream. I will be making a series of Ice box cakes this summer, who would think something so old school is so exciting!

Dearest Regards,
Cat



Chocolate Pudding:
1/2 cup sugar
3 tablespoons corn starch
3 tablespoons unsweetened cocoa powder



3 ounces bitter sweet chocolate
1/2 tablespoon instant coffee
1/2 teaspoon salt
2 teaspoons vanilla extract

In a sauce pan over medium heat combine sugar, corn starch, cocoa powder and slowly whisk in the whole milk and evaporated milk. Try to whisk it in slowly so you remove any lumps. Slowly bring to a boil and simmer about 1 minute until thickened. Remove from the heat and add the bittersweet chocolate, instant coffee, salt and vanilla. Stir together until the chocolate has melted. Place into ramekins, cups or pour over cookies for ice box cake. Allow to cool 2-3 hours. If you dont like the skin on top place a piece of cling wrap on top of the pudding.

Chocolate Truffle Ice box cake:
about 2/3 of the chocolate pudding recipe
1 1/2 packages lady fingers soaked in 1/4 cup +/- orange flavored liquor

Chocolate Ganache layer:
1/2 cup chocolate chips
2 tablespoons orange flavored liquor
cocoa powder to dust

In a microwave safe bowl or over a double boiler slowly melt the chocolate until its smooth.

Whipped Cream:
1 cup heavy cream
1-2 tablespoons sugar

In a cold bowl whisk cream until it forms soft peaks. Whisk in sugar. (or use a mixer and beat 1-2 minutes)

Assemble the cake:
In a large bowl or serving dish make a layer of lady fingers, you can dip them one at a time into the liquor or you can pour the liquor over top of them in the dish. Pour a portion of chocolate pudding over top of the lady fingers then repeat with another layer of cookies and pudding. On top pour melted chocolate ganache and dust with cocoa powder. Once this layer has set and cooled slightly top with whipped cream. Allow to rest in the refrigerator 4-6 hours. Overnight is best.