Chocolate Ginger Peach Icebox Cake
Inspired by techniques from Serious Eats.
A striped chocolate and ginger sponge cake layered with a peach semifreddo and wrapped in a shiny dark chocolate glaze and crushed gingersnaps.
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Method
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Equipment
- 23 cm springform tin
- baking paper
- sieve
- large and medium bowls
- whisk
- stand mixer with whisk
- rubber spatula
- cooling rack
- serrated knife
- small bowl
- microwave
- zip-lock bag and rolling pin
- blender or food processor
- heavy medium saucepan
- sugar thermometer
- rimmed baking tray
- offset spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 657 kcal |
| Protein | 9.9 g |
| Carbohydrate | 100.2 g |
| of which sugars | 73.9 g |
| of which free sugars | 71.3 g |
| Fat | 25.6 g |
| of which saturates | 10.9 g |
| Fibre | 5.3 g |
| Salt | 1.16 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Cake
- 1 baking spray
- 62 g cake flour, sifted
- 40 g natural unsweetened cocoa powder
- 150 g caster sugar 100 g with the flour, 50 g for the whites
- 1½ tsp baking powder
- 1 tsp ground ginger
- 3 large egg yolks, at room temperature
- 60 ml vegetable oil
- 2 tsp vanilla
- 60 ml hot water
- 4 large egg whites, at room temperature
- 3 g fine sea salt or table salt about ½ tsp
Ginger-peach semifreddo
- 7 g beef gelatine powder
- 105 ml water 45 ml (3 tbsp) to bloom the gelatine, 60 ml for the sugar syrup
- 140 g gingersnap biscuits
- 225 g frozen peaches, thawed
- 2 tbsp finely grated fresh ginger
- 1 tsp vanilla
- 250 g caster sugar 50 g for the purée, 200 g for the syrup
- 2 tbsp light corn syrup or glucose syrup
- 4 large egg whites, at room temperature
- 1.5 g fine sea salt or table salt about ¼ tsp
Chocolate glaze
- 120 ml double cream
- 120 ml dark corn syrup or golden syrup
- 255 g dark chocolate, chopped
- 18 gingersnap biscuits (16-20)
- 1
Bake. Whisk together 62 g cake flour, 40 g cocoa powder, 100 g sugar, baking powder and 1 tsp ground ginger, then whisk in the egg yolks, oil and vanilla before stirring in 60 ml hot water to make a thick batter.
- 2
Whisk. Whisk the 4 egg whites with ½ tsp salt to soft peaks, whisk in 50 g sugar to firm glossy peaks, then fold into the chocolate batter, spread in the tin and bake at 165 °C for 25-30 min until a skewer comes out clean; cool completely and split into two layers.
- 3
Bloom. Soak 7 g gelatine in 3 tbsp water for 5 min, microwave for 30 s and leave to cool for 5-10 min.
- 4
Blend. Blend the peaches, fresh ginger, 50 g sugar and vanilla, sieve into a bowl and stir in the crushed gingersnap pieces.
- 5
Meringue. Dissolve 200 g sugar, 60 ml water and the light corn or glucose syrup, boil to 114 °C, then whisk 4 egg whites with ¼ tsp salt to soft peaks, pour in the hot syrup and whisk until cool and glossy, about 7 min, before beating in the gelatine.
- 6
Assemble. Fold the meringue into the peach mixture, spread over the bottom cake layer in the tin, top with the second layer and freeze for at least 6 h.
- 7
Glaze. Bring 120 ml cream and 120 ml dark syrup to a simmer, whisk in 255 g chopped dark chocolate until smooth, then coat the top and sides of the cake in two layers, freezing briefly between coats.
- 8
Finish. Press gingersnap biscuits around the sides, freeze for about 1 h, then slice with a knife warmed in hot water and dried between cuts.
Storage
Keep the cake well wrapped in the freezer and slice it straight from frozen with a warm, dried knife.
