| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1992 | 1 | servings | |
INGREDIENTS
| 1/3 | c | Loosely packed fresh mint leaves; rinsed, spun dry, |
| ; and chopped fine, | ||
| ; plus, if desired, | ||
| ; mint sprigs for | ||
| ; garnish | ||
| 3 | tb | Sugar |
| 1 | tb | Unsweetened cocoa powder |
| 1 | c | Heavy cream; chilled |
| A; (9-ounce) package | ||
| ; chocolate wafers |
INSTRUCTIONS
In a bowl of an electric mixer combine the mint leaves, the sugar, the cocoa powder, and the cream, beat the mixture until it holds soft peaks, and spread about 1 mounded teaspoon of it on one side of each wafer. On a platter sandwich the wafers together on their sides to form a log and ice the log with the remaining cream mixture, covering it completely. Chill the cake, covered loosely with plastic wrap, for at least 6 hours or overnight. Cut the cake diagonally into 3/4-inch-thick slices and serve it garnished with the mint sprigs. Gourmet July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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