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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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats