Rating: 4 stars
1438 Ratings
  • 5 star values: 742
  • 4 star values: 207
  • 3 star values: 222
  • 2 star values: 130
  • 1 star values: 137
Jenni Hakensen

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
10 mins
total:
1 hr 10 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

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  • In a large bowl, beat the cream and sugar until stiff peaks form.

  • In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

  • Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

  • Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

Nutrition Facts

440 calories; calories from fat 53%; fat 26g; saturated fat 15g; cholesterol 64mg; sodium 155mg; protein 6g; carbohydrates 47g; fiber 2g; sugars 31g.
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