This week Rob was trying to channel a warm climate during extreme windchills and a blizzard warning. He chose a S'mores and Ice Cream cake from Dorie Greenspan. Dorie was born in Brooklyn, has written 14 cookbooks, and said that she burned down her parents' kitchen at the age of 12 and didn't cook again until she got married. She has five James Beard Awards (one for journalism; one for her book, Baking with Julia; one for Baking From My Home to Yours; one for Dorie’s Cookies; and one for being voted into the Who’s Who of Food and Beverage in America). She is also a New York Times bestselling cookbook author. Dorie lives in Manhattan and also in Paris. That makes her smile (pic below). Living in Manhattan and Paris would make me smile, too.
The following is the recipe from Baking With Dorie, Houghton Mifflin Harcourt/Mariner Books (October 2021).
PLAN AHEAD: The assembled cake needs to be frozen for at least 6 hours.
FOR THE CRUST
2 cups (about 220 grams) graham cracker crumbs (from about13 crackers)
1⁄4 teaspoon fine sea salt
1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted
1⁄2 cup (75 grams) salted peanuts, finely chopped
FOR THE HOT FUDGE SAUCE
12 ounces (340 grams) semisweet or bittersweet chocolate (not chips), finely chopped
1 1⁄2 cups (360 ml) heavy cream
6 tablespoons light corn syrup
1⁄4 cup (50 grams) sugar
FOR THE PEANUT BUTTER FLUFF FILLING
1 cup (125 grams) marshmallow crème
1 cup (260 grams) chunky peanut butter (not natural)
1⁄4 cup (60 ml) milk, warmed
1 1⁄2 quarts (about 1 1⁄2 liters) premium ice cream (see headnote)
2 cups (about 57 grams) mini marshmallows for topping
TO MAKE THE CRUST: Butter the bottom and sides of a 9- or 9 1⁄2-inch springform pan. Have a baking sheet lined with parchment paper or a baking mat handy. Put the crumbs and salt in a large bowl and, using a fork, toss to blend. Pour in the melted butter and stir until the crumbs are moistened. Squeeze some crumbs, and they should hold together. Stir in the peanuts. Pat the crumbs evenly over the bottom of the springform and as far up the sides of the pan as possible. Stow the pan in the freezer for at least 30 minutes. (The crust can be covered and frozen for up to 2 months; bake directly from the freezer.)
(You can make the hot fudge sauce and filling while the crust is firming.)
WHEN YOU’RE READY TO BAKE: Center a rack in the oven and preheat it to 375 degrees F. Put the crust on the baking sheet and bake for 7 to 9 minutes, or until the crumbs are lightly browned. Cool on a rack.
TO MAKE THE HOT FUDGE SAUCE: Put all the ingredients in a medium pan and cook over medium-low heat, stirring constantly, until the chocolate melts and the mixture comes to a light simmer, about 5 minutes. Still stirring, let it simmer for a minute or two, then scrape it into a heatproof container. Let cool to room temperature. (You can make the sauce up to 2 weeks ahead and keep it tightly covered in the refrigerator.)
TO MAKE THE FILLING: Put the marshmallow crème and peanut butter in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl that you can use with a hand mixer and beat on low to blend—the ingredients will ball up around the beater. Still mixing, slowly pour in the warm milk. As soon as you have a homogeneous mixture, scrape it into a bowl, cover and set aside until needed. (The filling can be made up to 2 days ahead and kept covered at room temperature.)
TO ASSEMBLE THE CAKE: Soften one pint (one third) of the ice cream (see headnote), then very quickly scrape it into the crust and, using an offset icing spatula, spread it into an even layer. Put the pan in the freezer and leave it there until the ice cream is firm, 30 to 60 minutes, depending on your ice cream and your freezer. For the next layer, pour over half of the cooled hot fudge sauce. Jiggle the pan from side to side to even the sauce and slide the pan back into the freezer; freeze until the sauce is set, 45 to 60 minutes. Soften another pint (third) of the ice cream, spread it evenly over the fudge sauce and freeze again. When the ice cream is firm, spread over the filling; freeze until cold and set. Repeat with the last of the ice cream and then, when it’s set, pour over the rest of the hot fudge sauce and smooth the top. Freeze the cake for at least 6 hours; overnight is better. Once the cake is solid, cover the pan. (The cake can be wrapped well and frozen for up to 1 month.)
TO FINISH AND SERVE THE CAKE: If you’ve got a hairdryer, blow a little warm air over the top of the cake to soften it a bit so that the marshmallows will stick to it. If you don’t, run a broad spatula under hot water, dry it and use it to soften the top layer. Top the cake with the marshmallows, pressing them down lightly.
You can toast the marshmallows using a kitchen torch or your broiler. If you’re using the broiler, set it to high and position the rack a few inches beneath it; put the pan on the baking sheet you used before (make sure to remove the parchment—it can burn under the broiler). Toast the marshmallows with the torch or under the broiler until golden brown. Remove the sides of the springform and, if you’ve got time, pop the cake back into the freezer briefly.
To slice the cake, use a long slicing knife, running the knife under hot water and wiping the blade dry between cuts.
STORING: If you’ve got leftover cake, press a piece of plastic or foil against the cut surfaces, wrap the cake well and return it to the freezer.
Below are photos of Rob's bake. It is another masterpiece. Merry Christmas to those of you who celebrate the holiday.
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