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Chocolate Ginger Peach Icebox Cake Recipe
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