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Martha Collison's chocolate mint icebox cake
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Serves: 10 - 12
FOR THE BISCUITS
125g butter, softened
75g light brown soft sugar
75g caster sugar
1 tsp vanilla extract
1 Waitrose British Blacktail Medium Free Range Egg
200g plain flour
50g cocoa powder
FOR THE FILLING
300g pack After Eight Mints, or similar
750ml double cream
2 tbsp icing sugar
A few mint leaves, to decorate
1. Line 2 large baking trays with baking parchment and preheat the oven to 180°C, gas mark 4. Put the butter and both sugars in a mixing bowl and beat until slightly paler in colour. Mix in the vanilla and egg. Stir until fully combined.
2. Gradually add the flour and cocoa powder to the bowl, beating as you go until the mixture is even and starts to clump. Bring it together with your hands, wrap in clingfilm and chill for 30 minutes.
3. Remove the dough from the fridge, and roll out between 2 sheets of clingfilm to 5mm thick. Use a 4cm round cutter to cut out as many circles as you can.
4. Bake the biscuits for 12-14 minutes. Leave to cool slightly on the tray before moving to a wire rack to cool completely.
5. To make the mint chocolate sauce, chop half the mints and place into a small pan with 150ml of the cream. Stir over a low heat until the mints have melted and the sauce is glossy and smooth. Set aside to cool completely.
6. Whip the remaining cream with the icing sugar to soft peaks. Arrange a layer of biscuits on a large serving plate, using a little cream to secure each one. Layer cream, biscuits, the remaining mints and mint chocolate sauce into a tower until all are used. Pour over the top any sauce that’s left. Garnish with fresh mint.
7. Put the cake in the fridge and chill overnight, or for at least 8 hours, so the biscuits soften. Slice and serve.
Alternative themesUsing the basic biscuits and cream template as a model, try out these variations below…
Use 20 McVitie’s Jaffa Cakes (2 packs of 10) as the biscuits in the icebox cake. Make the chocolate sauce by heating 150ml of the double cream and pouring it over 150g chopped dark chocolate. Stir until smooth and allow to cool. Layer the stack with ½ x 325g jar of Waitrose Orange Curd, the Jaffas, most of the chocolate sauce and 600ml whipped cream. Finish with the remaining chocolate sauce.
Lotus biscuits & spiced caramel
Take a 250g pack Lotus Biscoff biscuits. Stir 1 tsp of ground cinnamon and ½ tsp ground ginger into a 250g jar of Waitrose 1 Salted Caramel Dipping Sauce. Layer the biscuits with 600ml whipped cream and most of the caramel sauce. Pour the remainder of the sauce over the top at the end.
Take a 250g pack of digestive biscuits. Layer the biscuits with 3 chopped bananas (approx 330g) tossed with a little lemon juice, 600ml whipped cream and a 397g can of Nestlé Carnation Caramel. Top with a few shavings of milk chocolate.
Typical values per serving:
To serve 12
This recipe was first published in July 2018.
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