Mexican Chocolate Icebox Cake

There's a hint of cinnamon in the chocolate filling and the whipped cream
topping.
60 sponge-cake-type ladyfingers (from three 3-ounce packages)
2 3/4 cups chilled whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 ounce semisweet chocolate, grated

Line bottom of 9-inch-diameter spring form 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.

Serves 12.

Bon Appetit



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