Mexican Chocolate Icebox Cake

• 60 ladyfingers (sponge cake type, three 3-ounce packages)
• 1/4 cup or more Kahlua (optional) used for brushing on the ladyfingers, if desired
• 2 3/4 cup whipping cream (chilled), divided
• 4 ounces unsweetened chocolate (chopped)
• 1/4 cup granulated sugar
• 1 cup powdered sugar, (plus 2 tablespoons), divided
• 1/2 cup unsalted butter (room temperature); cream cheese may be substituted
• 2 teaspoons vanilla extract, divided
• 1 teaspoon cinnamon
• 1 ounce semisweet chocolate (grated)

1. 1. Line bottom of a 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side-by-side with the rounded side facing out.
2. 2. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup granulated sugar in a heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
3. 3. Using electric mixer, beat 1 cup powdered sugar, butter (or cream cheese) and 1 teaspoon vanilla in a large bowl until blended. Beat in cooled chocolate mixture.
4. 4. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
5. 5. Spread half of the chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
6. 6. Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.

ladyfingers, kahlua, whipping cream, chocolate, granulated sugar, powdered sugar, unsalted butter, vanilla, cinnamon, chocolate

Taken from www.epicurious.com/recipes/member/views/mexican-chocolate-icebox-cake-51814831 (may not work)