Sunday, October 13, 2013

Cappuccino Cake

Here is a quick post for an easy recipe. One evening, I came across this delicious recipe while watching "Lidia's Italy in America." This cappuccino cake, or "pie", is the perfect ending to any meal. It's very easy to prepare and can be done a day ahead. If you like coffee and chocolate, this is a dessert for you!

Cappuccino Cake
from Lidia's Italy in America


12 chocolate graham-cracker sheets, crushed (2 1/3 cups)
3 tablespoons sugar
2 tablespoons instant espresso powder
Pinch kosher salt
5 tablespoons unsalted butter, melted and cooled


1 quart coffee ice cream
1 cup heavy cream
1 tablespoon sugar
1/2 cup of sour cream

Preheat oven to 350 degrees.

In a food processor, grind together the graham crackers, sugar, espresso, and salt until fine. Add the melted butter and pulse until combined. Press the crumbs into the bottom and up the sides of a 8-inch pie plate. Bake the crust until set, about 10-12 minutes. Cool completely before filling.

Remove ice cream from the freezer to soften a bit. Using a stand or hand mixer, whip the cream and sugar until soft peaks form. Gently whisk in the sour cream until combined.

Spread the ice cream in an even layer in the cooled pie shell. Spread the whip cream evenly over the ice cream, add chocolate shavings if desired. Cover tightly with plastic wrap and freeze until cream is frozen, at least 4 hours or overnight. To Serve, remove pie from freezer and allow to set at room temperature for 10-15 minutes before slicing. Cut with a knife dipped in hot water and serve immediately.

*Note: The original recipe called for twice the whipped cream. I thought it sounded like too much so I halved it and I thought it was the perfect amount. Use your judgement though, if you like a lot of cream, double the amount of heavy cream, sugar and sour cream.

1 comment :

  1. I love this pie Hailey. I'm going to make it as soon as I get the espresso powder.