Chocolate Ginger Peach Icebox Cake Recipe

Serves: 8 Save

Ingredients (30)

  • For the Cake:
  • Baking spray
  • 1/2 cup plus 2 tablespoons sifted cake flour (See Notes)
  • 1/2 cup natural unsweetened cocoa powder
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 3 large egg yolks, at room temperature
  • 1/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1/4 cup hot water
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon salt
  • For the Ginger-Peach Semifreddo:
  • 1 (.25-ounce) package unflavored gelatin
  • 3 tablespoons water
  • 2 cups gingersnap cookies
  • 8 ounces frozen peaches, thawed
  • 2 tablespoons finely grated fresh ginger
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon salt
  • For the Chocolate Glaze and Assembly:
  • 1/2 cup heavy cream
  • 1/2 cup dark corn syrup
  • 9 ounces bittersweet chocolate, chopped
  • 16 to 20 gingersnap cookies

Directions

Learn how to make this recipe at Serious Eats

Whiskey Sour

Welcoming the Whisky Sour cocktail: a smooth yet tangy, bold yet refreshing classic cocktail. Finished off with a dash of egg white for a velvety texture it provides a special experience.

Ingredients (8)

  • 2 oz. Bulleit bourbon
  • 0.75 oz. Lemon juice
  • 0.75 oz. Simple syrup
  • 2 Dash Angostura
  • 0.75 oz. Egg White
  • Lemon Zest Discard
  • Lemon Slice and Maraschino Cherry to garnish
  • Ice