| 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.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”