Serious Eats: Recipes

Serious Heat: Chocolate-Chile Icebox Cake

[Photo: Bill Brady for Chile Pepper Magazine]

I have a love affair with icebox cakes. A tower of cookies layered with whipped cream or custard sits overnight in the fridge. After the stint, the cookies have absorbed the moisture, turning into a cakey consistency. Hands down, it's one of the simplest ways to create a cake, which sure comes in handy after a holiday season full of frenzied baking.

Nabisco's Famous Chocolate Wafers are popular for chocolate icebox cakes, however they're a tad on the expensive side and sometimes hard to find. So instead, I used generic chocolate Graham crackers that worked just as well. And since I add a blast of heat to everything, the whipped cream is flavored with cocoa powder, New Mexican chile powder, and cayenne. The result is a chocolate-chile slice of heaven that has never been easier to create.

About the author: Andrea Lynn is a freelance writer/ recipe developer who writes for Chile Pepper magazine. Her favorite chile is a tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano. Follow her on Twitter at Alynn27 or get more info at andrealynnfoodwriter.com.

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