Famous Chocolate Refrigerator Roll ~ Version 2

We're in the middle of a heat wave here and temperatures are predicted to reach three digits , and stay there for a few days. So I'm confining my cooking to what I can make on the grill. Family came for dinner last night and we had barbecued chicken, grilled corn, my favorite baked beans that turned out perfect when cooked in my crockpot, and a new version of my family favorite Famous Chocolate Refrigerator Roll.

The original version of the cake is always a hit, but I wanted to change it up a bit so added some instant espresso powder to the whipped cream, formed it in a loaf pan, and topped the cake with chopped roasted hazelnuts and chocolate shavings.

I started with a pint of whipping cream and a box of Famous Chocolate Wafer Cookies. Click on the above link to see the original recipe. I added 2 tablespoons espresso powder and 1/4 cup sugar to the whipping cream before I whipped it into stiff peaks. Then I lined a 6 cup loaf pan with plastic wrap with at least a 6 inch overhang on all sides. Put about 3/4 of the whipped cream into the loaf pan and tap the pan gently on the countertop to remove air bubbles. Place a row of 1/3 of the cookies the long way in the pan, pressing them into the whipped cream. Make two more long rows of cookies, overlapping as necessary. Tap the mixture again to remove air pockets. There is no way to make it perfect so don't even try. Fold the plastic wrap over the top and refrigerate the cake for at least 24 to 48 hours. 48 is best.

When ready to serve tug on the plastic wrap to be sure it isn't stuck to the pan and fold back the wrap so it is out of the way. Place your serving plate on top of the cake and invert the cake onto the platter. Carefully remove plastic. Top the cake with chopped roasted hazelnuts (or whatever is your favorite) and chocolate shavings. With a warm, clean knife cut a length-wise slice approximately 1-1/2 to 2 inches thick and then cut that long slice into shorter pieces. Run the knife under hot water before each cut. The wafers won't be perfect, at least I've never been able to accomplish that, but the cake is dramatic and so very pretty on a plate. Garnish with a little fruit if you like. There are endless possible variations to this dessert. Let's see...how will I change it next time?

I'm sending today's post over to Designs by Gollum for this week's entry in Foodie Friday. Thanks, Michael, for hosting another Friday event.