The Peach Chocolate Icebox Cake is a delicious summer cake, perfect for chocolate lovers. To make the layers i’ve used some Pavesini: little biscuits only sold in Italy i guess, if you can’t get them…no fear! You can used some sliced pound cake. let’s see the recipe.
- Preparation time20 Minutes
- Serving8 Portions
- Some little ladyfingers or a prepared pound cake
- 2 glassesMilk
- 250 gMascarpone (or cream cheese)
- 250 gWhipping Cream
- 200 gDark Chocolate
- 3Ripe Peaches
- 3 spoonsCaster Sugar
1- Set aside a 9 x 7 inch baking pan/dish, we’ll need it later.
2- Peel the Peaches, chop them into pieces of the same size and let them soak in a bowl with the Sugar.
3- Melt the Dark Chocolate in the microwave or in a saucepan, leave to cool.
4- Whip the cream until thick, in a large bowl using the hand mixer.
5- Add the melted Dark Chocolate, keep mixing until creamy. Add half of the Peaches, mix again using a spatula until well combined.
6- Take the baking pan, cut the sponge cake into 1/2-inch slices( or take the little ladyfingers) quickly soak one slice at a time in the milk then form the first layer of the icebox cake. Pour half of the chocolate mixture and level it using the back of a spoon.
7- Repeat the process then garnish the surface with the remaining Peaches.
8- Refrigerate the Peach Chocolate Icebox Cake into the fridge for at least 3 hours, or overnight if possible.