Martha’s Chocolate Chip Cookie Icebox Cake
July 24, 2011 § Leave a Comment
Martha, Martha, Martha … what where you thinking? Turning cookies into a cake? It’s this kind of thinking that made you rich and famous.
Spotted in the July issue of Martha Stewart Living, I just knew this dessert—alternating layers of homemade chocolate chip cookies with a marscapone whipped cream—would make my recuperating friend very, very happy. Okay, okay, I admit it, it would make me very happy, too. But I needed an excuse … and a houseful of people to eat it. No better time than weekend visit to Provincetown, I say.
As I said, the cake is layers of cookies—seven layers, in fact—and whipped cream. As it sits in the fridge overnight, the cookies soften a bit, just enough, from the whipped cream surrounding them. By the next day, you can slice right through the cake with no trouble.
8 dozen 2 1/4-in. chocolate chip cookies (use your favorite recipe)
4 cups heavy cream
8 oz. marscapone cheese
2+ tbs. sugar
-Chill a mixing bowl (preferably from a standing mixer). Whip up the heavy cream, cheese and sugar on medium high speed at first. It takes a while to form soft peaks. When it does, taste for sweetness and add a bit more sugar if you wish. Continue whipping until the mixture stiffens. Refrigerate until you’re ready to assembly the “cake.” At least an hour.
-Arrange 5-7 cookies on a plate or cake stand. If you use a plate, make the surface as flat as possible.
-Scoop out a big dollop or two of the cream mixture and spread it over the first layer of cookies. Don’t make it too thick or you’ll run out before you build up your seven layers. And don’t make it too thin or there won’t be enough cream to soften the cookies.
-Continue stacking the layers of cookies and spreading cream. Put your structural engineer’s cap on and try to build it as sturdily as you can.
-Really, it doesn’t matter how many layers you make it. If you want leftover cookies, great – don’t add as many layers. Just make sure you end with a layer of cookies on top and about a heaping cup of cream. Pop the cream in the fridge.
-Cover the cake with plastic wrap. I lightly inserted a few toothpicks on top to make sure the wrap didn’t cling too much to the cake. Pop that in the fridge, too. Let it sit overnight.
-When you’re ready to serve, spread the last cup of cream over the top of the cake. Grate some chocolate shavings on top if you wanna get fancy.
This would be a fun cake for a kid’s birthday party. If you cover the cake completely with cream – sides, too – they’ll have no idea it’s filled with cookies. Surprise! Cookies! Cake! Whipped cream! You’ll be the hero.