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Chocolate Raspberry Icebox Cake

in Diana's Recipe Book

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Servings: 1
You can either make just one of these little cakes for your Valentine, or make several for a Valentine's party. Either way, it's a very sweet little dessert and easy to make.

1/3 cup chilled heavy cream
1/2 teaspoon granulated sugar
1/8 teaspoon vanilla extract
5 chocolate wafers such as Nabisco Famous
1/3 cup fresh raspberries

Grated bittersweet chocolate (not unsweetened)

Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.

Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.

Serve cake with remaining berries.

Cake can chill up to 1 day.

Makes 1 serving.

Source: Gourmet, August 2002
Date: January 20, 2006

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