Hey, cheezz, how did the Mexican Chocolate Icebox Cake turn out?

It was good, but I don't think it can compare to the strawberry versions...

just a matter of personal taste, of course. I think poundcake would work just fine. Whatever you use for the layering just softens and becomes part of the whole.

 
That's blasphemy! You've lost your chocolate reputation! When I make it with ladyfingers

or sponge cake, the filling stays intact, and does not become "part of the whole." All layers keep their integrity. (for the sponge cake layers, I use two 9-inch rounds, and I don't split them).

 
Oh no, I don't mean the layers were absorbed - definitely separate and intact...

I just mean they soften enough that you aren't cutting through creamy filling and crunchy crackers. It cuts quite nicely.

Yeah, I can't believe I would prefer strawberry over chocolate, either, but I'm just not fond of cinnamon in my chocolate is all ... am I redeemed now?!

 
I don't usually like cinnamon in chocolate either - being a purist, I prefer my chocolate without

spices - I just like a touch of vanilla extract and sometimes some espresso to boost the chocolate flavor. But in this case, I love the cinnamon in the filling. I've even tried the filling without the cinnamon, and it really fell flat, so I always use it. But...I use a mild cinnamon, ie, Korintje - I wouldn't like it with a spicy, stronger cinnamon.

I'm not sure if you're redeemed yet - maybe you need to go eat some chocolate first, then call me in the morning!

 
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