Warm Peanut Butter-Chocolate Cake, Meyer Lemon Ice Cream Sandwich
Chef Sven Mede of Nob Hill—Las Vegas, NV
Adapted by StarChefs.com
December 2006

Warm Peanut Butter Chocolate Cake, Meyer Lemon Ice Cream Sandwich on StarChefs.com
photo by Antoinette Bruno

Yield: 10 Servings


    Chocolate Shortbread:
  • 70 grams butter
  • 40 grams sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 90 grams all-purpose flour
  • 10 grams cocoa powder
  • ¼ lemon, zested

    Meyer Lemon Ice Cream:
  • 2 quarts cream
  • 2 quarts milk
  • 12 Meyer lemons, zested
  • 2 pounds 4 ounces sugar
  • Pinch salt
  • 90 egg yolks
  • 3 cups Meyer lemon juice

    Warm Chocolate Cake:
  • 6 ounces Valrhona 66% chocolate
  • 4 ounces butter
  • 2 ounces water
  • 4 ounces sugar
  • 3 eggs
  • ½ sugar
  • 2 ¼ ounces cake flour, sifted
  • ¾ teaspoon salt
  • 6 teaspoons peanuts, toasted, chopped
  • Raspberries, to garnish

For the Chocolate Shortbread:
Preheat the oven to 350°F. Cream the butter, sugar and vanilla. Slowly add the yolk, scraping down the side and incorporating the whole. Sift the flour and cocoa powder and gently incorporate along with the lemon zest. Once smooth, wrap and chill the dough. When chilled, roll and shape into a log or rectangle. Chill again and make 20 even slices. Bake for 3 to 5 minutes or until done.

For the Meyer Lemon Ice Cream:
Scald the cream, milk, zest and ½ the sugar. Whisk the rest of the sugar along with the salt into the egg yolks and temper into the cream and milk mixture. Cook until the yolks coagulate and then add the lemon juice. Chill over an ice bath and strain. Churn in an ice cream machine and reserve in the freezer until firm. Fill the cooled shortbread with a scoop of ice cream and clean the edges. Freeze again until serving, allowing a few minutes to defrost before plating.

For the Warm Chocolate Cake:
Preheat the oven to 375°F. Place chocolate in the bowl of a stand-up mixer. Boil the butter, water and sugar and slowly whisk into the chocolate. Warm the eggs and sugar over a double boiler and whip until slightly thickened. Slowly whisk the eggs into the chocolate mixture. Once smooth, slowly whisk in the sifted flour and salt. Refrigerate until thick enough to pipe. Spray small cake moulds and fill ¼ full. Top with peanuts and pipe more batter until moulds are ¾ full. Bake until nearly cooked and serve warm with the ice cream sandwich. Finish with raspberries.

Champagne Pairing:
Mumm’s ‘Joyesse’ Demi Sec Reims

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