Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Icebox Chocolate Cake
2017-11-03
https://www.metro.ca/userfiles/image/recipes/gateau-icebox-choco-10674.jpg
PT30M
PT00M
PT3H30M
Pour all the ingredients into a medium-sized bowl, except for the wafers.With an electric handheld mixer, whip the creamy mixture, first on low speed, then slowly raising the speed to maximum until achieving moderate peaks.In a 6- to 8-inch baking pan, alternate layers of creamy mixture and wafers until reaching the top edge of the pan, ending with the creamy mixture.Refrigerate the dessert at least 3 hours, ideally overnight, before serving.
4-6
Metro
0
0
0
0
1 1/2 cup (325 mL) whipping cream (35 %)
1 cup (250 mL) mascarpone cheese
1/2 cup (125 mL) Nutella chocolate
1/3 cup (80 mL) icing sugar
2 Tbsp. (30 mL) cocoa powder
24 chocolate wafers (Nabisco-style or other thin, round wafres)
Icebox Chocolate Cake
4-6
servings
0:30
Preparation
0:00
COOKING
3:30
TOTAL TIME
Ingredients
-
1 1/2 cup
(325 mL)whipping cream (35 %)
-
1 cup
(250 mL)mascarpone cheese
-
1/2 cup
(125 mL)Nutella chocolate
-
1/3 cup
(80 mL)icing sugar
-
2 Tbsp.
(30 mL)cocoa powder
-
24
chocolate wafers (Nabisco-style or other thin, round wafres)
Preparation
Pour all the ingredients into a medium-sized bowl, except for the wafers.
With an electric handheld mixer, whip the creamy mixture, first on low speed, then slowly raising the speed to maximum until achieving moderate peaks.
In a 6- to 8-inch baking pan, alternate layers of creamy mixture and wafers until reaching the top edge of the pan, ending with the creamy mixture.
Refrigerate the dessert at least 3 hours, ideally overnight, before serving.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
