Chocolate Ginger Peach Icebox Cake

Name: Chocolate Ginger Peach Icebox Cake
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 255 grams bittersweet chocolate, chopped; 118 milliliters sifted cake flour (See Notes); 118 milliliters natural unsweetened cocoa powder; 2 Tbsps light corn syrup; 118 milliliters dark corn syrup; 4 larges egg whites, at room temperature; 3 larges egg yolks, at room temperature; 7 grams package unflavored gelatin; 16 gingersnap cookies; 1 teaspoon ground ginger; 118 milliliters heavy cream; 227 grams frozen peaches, thawed; 0 teaspoons salt; 296 milliliters sugar; 1 teaspoon pure vanilla extract; 59 milliliters vegetable oil; 59 milliliters water

This recipe makes 8 servings with 637 calories, 9g of protein, and 29g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of sugar, vegetable oil, cake flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 9 hours.

Instructions

For the Cake: Adjust oven rack to middle position and preheat oven to 325°F. Lightly coat springform pan with baking spray. Line bottom with parchment paper and once again lightly coat with baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Baking Paper

Springform Pan

Oven

Sift cake flour, cocoa powder, 1/2 cup sugar, baking powder, and ginger over piece of parchment paper. Sift mixture, once again, into large bowl.

Ingredients you will need

Baking Powder

Cocoa Powder

Cake Flour

Ginger

Sugar

Equipment you will use

Baking Paper

Bowl

In medium bowl, whisk together egg yolks, oil, and vanilla until smooth.

Ingredients you will need

Egg Yolk

Vanilla

Cooking Oil

Equipment you will use

Whisk

Bowl

Add to flour mixture and whisk together until combined (mixture will be thick).

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Add hot water and whisk until smooth.

Ingredients you will need

Water

Equipment you will use

Whisk

In separate clean, dry mixing bowl, or in bowl of stand mixer, whip egg whites and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes. Increase speed to medium-high and gradually add remaining 1/4 cup sugar; continue whipping until firm, glossy (but not dry) peaks form, 1 to 2 minutes longer.

Ingredients you will need

Egg Whites

Sugar

Salt

Equipment you will use

Mixing Bowl

Stand Mixer

Whisk

Stir 1/3 of egg whites into cake batter until thoroughly combined. With rubber spatula, gently fold in remaining egg whites.

Ingredients you will need

Egg Whites

Equipment you will use

Spatula

Scrape batter into prepared pan and spread out evenly.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake until cake tester inserted in center of cake comes out clean, 25 to 30 minutes.

Equipment you will use

Oven

Transfer to cooling rack and cool cake in pan for 10 minutes.

Equipment you will use

Wire Rack

Frying Pan

Release sprinfgform, invert cake onto cutting board or plate, remove bottom of springform, and peel off parchment. Invert cake (so that top is facing up) onto cooling rack and cool completely, about 1 hour.

Equipment you will use

Cutting Board

Wire Rack

With serrated knife, cut cake in half. Re-assemble springform.

Equipment you will use

Serrated Knife

Place bottom layer of cake in pan.

Equipment you will use

Frying Pan

Combine gelatin and water in small bowl and allow to soften for 5 minutes. Microwave for 30 seconds and allow to cool to room temperature, 5 to 10 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Microwave

Bowl

Break gingersnaps into pieces and place in large zipper-lock bag.

Ingredients you will need

Gingersnap Cookies

Place bag on kitchen towel and beat with mallet until gingersnaps are broken into medium and small pieces (cookies shouldn’t be pulverized).

Ingredients you will need

Gingersnap Cookies

Equipment you will use

Kitchen Towels

Pulse peaches, ginger, 1/4 cup sugar, and vanilla in blender or food processor until completely puréed. Strain into large bowl. Stir in gingersnap pieces.

Ingredients you will need

Peach

Vanilla

Ginger

Sugar

Equipment you will use

Food Processor

Blender

Bowl

Stir remaining 1 cup sugar, water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238°F on candy thermometer, about 5 minutes.

Ingredients you will need

Corn Syrup

Syrup

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

While syrup boils, with electric mixer fitted with whisk attachment, whip egg whites and salt with whisk attachment on medium speed soft peaks form, about 2 minutes.

Ingredients you will need

Egg Whites

Syrup

Salt

Equipment you will use

Hand Mixer

Whisk

When syrup reaches temperature, with mixer running on medium-high speed, slowly and carefully pour into egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes.

Ingredients you will need

Egg Whites

Syrup

Equipment you will use

Blender

Bowl

Add gelatin and beat just to combine.

Ingredients you will need

Gelatin

Mix 1/3 of meringue into peach mixture. With rubber spatula, fold in remaining meringue.

Ingredients you will need

Peach