Brown Nugget Dessert
Submitted by Galen
A no-bake icebox cake layering sliced pound cake with a chocolate-fig mousse made from butter, cocoa, dried California figs, and fluffy egg whites, then crowned with fresh whipped cream.
YIELD
6 servingsPREP
30 minCOOK
0 minREADY
180 minSomewhere between a chocolate mousse cake and an old-fashioned icebox dessert, this no-bake beauty uses sliced pound cake as the foundation and a cocoa-fig filling as the star.
Butter, powdered sugar, and cocoa get creamed together, then lightened with beaten egg whites and studded with chopped dried California figs that add little chewy, honey-sweet nuggets throughout.
Layer it all up, frost the sides, chill for a few hours, and finish with billowy whipped cream and a scattering of chocolate candies.
It looks like something from a 1950s dinner party spread, and honestly, that’s part of its charm.
Chef Tips
- Beat the egg whites to stiff peaks before folding. They’re doing all the heavy lifting to keep the filling light and mousse-like.
- Fold gently so you don’t deflate the whites. Use a rubber spatula and work in thirds.
- Chill for at least 3 hours (overnight is even better) so the layers meld and the cake slices soften into the filling.
- Use a sharp, thin knife dipped in hot water for clean slices when serving.
Ingredients
Directions
Cream butter and sugar; beat in cocoa and salt.
Add egg yolks, one at a time.
Beat egg whites until stiff; fold into creamed mixture.
Add vanilla and California Dried Figs.
On small tray or platter, place 3 slices of pound cake in a row (about 3 x 9 inches).
Pour part of fig mixture over cake.
Make another layer of cake; then more filling.
Top with layer of cake.
Frost sides with remaining fig mixture.
Chill several hours.
Whip cream; spread on top of cake; garnish with candies.
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