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Skip the ice cream, cool down with semifreddo

A chocolate, honey, peanut dessert speaks to our inner child’s sweet tooth cravings. This two-in-one dessert is a decadent chocolate cake that gives way to a cooling, honey semifreddo. Toasted peanuts add an earthy crunch.

Whisk a few eggs together, sweetened and held by honey, and lightened with whipped heavy cream and you’ll have semifreddo. With an airy mousse texture, this frozen treat is easy to make, smooth and creamy on the tongue, and a versatile alternative to ice cream. This recipe hides the rich mousse inside a chocolate cake enhanced with peanut meal. It’s addictive; try even a small slice and you’ll be hooked.

Chocolate and peanut cake with Honey Semifreddo
For Cake

100g peanuts, toasted, cooled and ground into fine meal with food processor
230g bittersweet chocolate
6 large eggs, separated
150g granulated sugar
10g salt
25g cocoa powder

For Semifreddo
3 large eggs, plus 1 egg yolk, at room temperature for 30 minutes
60g honey
150g heavy cream, chilled
100g toasted peanuts, cooled, and chopped finely

To make the cake:
1. Preheat the oven to 350 degree Fahrenheit. Spray at 10×10 inch baking pan and line with wax paper, allowing a 1-inch overhang.

2. Slowly melt the chocolate in a microwavable safe bowl, stirring frequently and melting for thirty seconds at a time(be careful chocolate will burn easily!) Set aside to cool.

3. Beat the yolks, 75g of sugar, and 5g of salt together in the bowl of a stand mixer or with a hand held mixer at medium high speed until they are pale yellow and thick, about 6 to 8 minutes. Mix in the melted chocolate.

4. In a clean bowl, beat whites until frothy, then rain in the remaining sugar and salt, mixing on medium until whites just hold stiff peaks. Fold one third of the whites into the yolk mixture, mixing completely but gently, then add the remaining whites and carefully fold together.

Mixing the yolks, chocolate, and whites

5. Pour batter into prepared baking dish and carefully spread until even. Bake for 12-15 minutes, until top is no longer wet and cake springs back when pushed.

6. Allow to cool for 10 minutes of rack, then run a knife along the edges, and invert the cake onto a piece of wax paper.

7. Lightly spray a loaf pan and line with plastic wrap or aluminum foil in strips so that each section is covered. Cut the cake in pieces to fit the loaf pan, using the pan as a stencil. Cut a rectangle for the bottom and top, two long pieces for the sides, and two small pieces for the short sides.  Fit all the pieces into the pan, gently pushing the pieces into the pan, leaving the top piece off.  Wrap the cake pan and piece in plastic wrap and place in freezer while assembling the semifreddo.

Filling the pie pan with cake

To make the semifeddo:
1. Beat together the eggs and honey in a medium sized bowl and place over a pot of simmering water. Mix with an electric mixer until egg temperature reaches 160 degree Fahrenheit. Remove from heat and set aside to cool.

2. In a chilled bowl, whisk the heavy cream together until it is thick and holds soft peaks. When the egg mixture is cooled down, about ten minutes, mix a portion of the cream into the eggs, gently folding together. Add the rest the the cream, fold together and fold in the chopped peanuts.

3. Remove the cake pan from the freezer. Evenly fill the pan with the semifreddo and place the last cake piece on top. Gently cover the cake with plastic wrap and freeze for at least 9 hours, or overnight. Before serving, remove the top layer of plastic wrap, and invert the cake onto a long platter, using the lining to help remove the cake. Garnish with sifted cocoa powder, toasted peanuts, or chocolate shavings. Slice, serve, and enjoy.

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