Recipe for cooking firecracker icebox cake

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Firecracker Icebox Cake

1 c. Nutella
1/4 c. plus 2 Tbsp. water
1 (16 ounce) frozen Pound Cake, defrosted
1 env. gelatin
1 c. heavy cream
1 c. non-fat sour cream
2 c. mixed fresh berries such as strawberries, blackberries and blueberries, sliced
Nonstick cooking spray

Spray inside of 9-in. round springform cake pan with nonstick cooking spray and line sides with aluminum foil or plastic wrap.

In med. bowl, whisk together Nutella and 1/4 c. water until smooth, creating rich Nutella syrup. Set aside.

Cut 15 width-wise slices (1/2-in. each) of Pound Cake with serrated knife and use 10 slices to line pan\s inside edge, pressing sides to form overlapping pattern. Place remaining 5 slices on bottom to fill pan\s base, cutting pieces as necessary to fill holes. Drizzle cake bottom with 1/4 cup Nutella mixture.

In large bowl, whip heavy cream until soft peaks form. Add sour cream and 1/2 cup Nutella mixture and continue to beat until mixture once again holds soft peaks.

Meanwhile, in small microwavable dish, place 2 tablespoons water and sprinkle with gelatine. Let stand for 1 minute. Microwave on HIGH for 20 to 30 seconds to soften gelatin. Stir until gelatine completely melts.

Whisk melted gelatine into Nutella-cream mixture until completely blended to create mousse-like texture.

Layer bottom of cake with 1 cup mixed berries. Spread mousse over berries. Remove cake from pan and place on serving dish. Drizzle with remaining Nutella syrup. Make decorative pattern on cake with remaining 1 cup berries. Refrigerate for 1 hour before serving.

Serving ideas: Using remaining 1 cup of berries, lay strawberries in concentric-circle pattern with pointed end of each strawberry facing outward. Fill center with remaining berries. Dust with confectioners sugar just before serving.

In large bowl, whip heavy cream until soft peaks form. Add sour cream and 1/2 c. Nutella mixture and continue to beat until mixture once again holds soft peaks.

Meanwhile, in small microwavable dish, place 2 Tbsp. water and sprinkle with gelatine. Let stand for 1 min.. Microwave on HIGH for 20 to 30 seconds to soften gelatin. Stir until gelatine completely melts.

Whisk melted gelatine into Nutella-cream mixture until completely blended to create mousse-like texture.

Layer bottom of cake with 1 c. mixed berries. Spread mousse over berries. Remove cake from pan and place on serving dish. Drizzle with remaining Nutella syrup. Make decorative pattern on cake with remaining 1 c. berries. Refrigerate for 1 hour before serving.

Serving ideas: Using remaining 1 c. of berries, lay strawberries in concentric-circle pattern with pointed end of each strawberry facing outward. Fill center with remaining berries. Dust with powdered sugar just before serving.