Sweets and drinksChilled DessertsEurope and North AmericaAbout 4 hours, including 3 to 4 hours chilling
A Twosome icebox cake is all about the stacking: crisp cocoa biscuit crumbs alternating with cool rich cream cheese layers, chilled for a few hours until the layers hold to each other. It works because each slice is soft and cold and still crunches with biscuit. The hardest part is cutting a slice that stands up, since any layer pressed lightly collapses the moment the knife comes out.
When a batch goes wrong, it usually goes wrong at the cream. Cream cheese beaten straight from the fridge turns grainy and never smooths out again, so it has to soften fully before it is beaten with the whipping cream.
This batch weighs about 856g, at roughly 349 calories per 100g.
Method
Mix 162g of flour, 79g of softened unsalted butter, 43g of cocoa powder and 72g of kOBE Monk Fruit Blend into a smooth dough, roll it out 3mm thick, and bake at 160 degrees C for about 15 minutes until crisp.
Let the biscuits cool completely on a rack before breaking them up, or snap them in half and leave them whole for bigger pieces to bite into.
Put 300g of whipping cream and 200g of softened cream cheese in a bowl and beat until light and holding stiff peaks.
Scatter a thin layer of biscuit crumbs over the base of the tray, spread a layer of cream over it, then another layer of biscuit, alternating on into several layers.
Press each layer lightly flat before the next one goes on.
Scatter a layer of biscuit crumbs over the top to finish.
Chill the tray for 3 to 4 hours until the layers set, and it is ready to cut.
Tips
Biscuits broken up while still warm give chewy crumbs, while fully cooled ones stay crisp inside the cream.
Let the cream cheese soften at room temperature for about fifteen minutes before beating, since cold firm cheese turns grainy.
Press each layer lightly flat, because a loose layer makes the slice collapse when cut.
Wait the full 3 hours of chilling before cutting, as cutting early leaves the cream loose and the layers slide over each other.
Cut with a knife dipped in hot water and wiped dry, wiping it again after every slice for clean edges.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.