Ingredients

Directions

• Using plastic wrap, line the bottom of a 9-inch round springform pan, and then assemble the pan so the edges of the plastic wrap stick out of the sides of the pan. If you’re using an acetate cake collar, cut a piece of acetate that a bit longer than the circumference of the pan. Position the acetate collar in the pan, inside the pan, and along the perimeter. Staple the collar together where it overlaps itself. Set the pan aside.

• For the vanilla semifreddo: In a small, heat-safe bowl, place the yolks and sugar, and place the bowl over a pan of simmering water, making sure the water does not touch the pan. Whisk the yolks and sugar together well. The mixture will be dark yellow and thick. Allow the mixture to cook indirectly in this manner for about 4 minutes, whisking frequently. The mixture will first thin as the sugar melts, and then will become paler yellow and thicken. Remove the bowl from the heat and strain the mixture through a fine-mesh sieve into a medium-size bowl. With a handheld mixer, beat until the mixture is nearly doubled in volume. Set the bowl aside to cool briefly.

• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until soft peaks form. Add the cooled egg and sugar mixture, and the vanilla, and whisk with a separate handheld whisk until well-combined. The mixture will lose some, but not much, of its volume. Scrape the mixture into the prepared springform pan and smooth into an even layer with an offset spatula or dull, wide knife. Place a piece of plastic wrap directly on top of the semifreddo to prevent a skin from forming on top and put in the freezer while you make the cookie layer.

• For the cookie crunch layer: In a medium-sized bowl, place the chocolate sandwich cookie crumbles. In a separate, small bowl, place the chopped chocolate and coconut oil and melt in the microwave in short, 30-second bursts until melted and smooth. Pour the melted chocolate and coconut oil mixture over the top of the cookie crumbles, mix to combine, and set aside.

• For the chocolate semifreddo: Just like the vanilla layer, in a small, heat-safe bowl, place the yolks and sugar, and place the bowl over a pan of simmering water, making sure the water does not touch the pan. Whisk the yolks and sugar together well. The mixture will be dark yellow and thick. Allow the mixture to cook indirectly in this manner for about 4 minutes, whisking frequently. The mixture will first thin as the sugar melts, and then will become paler yellow and thicken. Remove the bowl from the heat and strain the mixture through a fine-mesh sieve into a medium-size bowl with the chopped chocolate already in the bowl, and mix until the chocolate is melted and smooth. The mixture will be thick and relatively sticky. With a handheld mixer, beat until the mixture is nearly doubled in volume. Set the bowl aside to cool briefly.

• In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until soft peaks form. Add the cooled egg, sugar, and chocolate mixture, and the vanilla, and whisk with a separate handheld whisk until well-combined. Add the cocoa powder, and whisk again until combined. The mixture will lose some, but not much, of its volume.

• Assemble the rest of the cake: Remove the pan from the freezer and remove the plastic wrap. Place the chocolate crunch layer on top, and spread into an even layer, leaving some gaps in the crunch pieces to make the final cake easier to cut. Pour the chocolate semifreddo mixture on top and smooth the top. Cover with plastic wrap and place in the freezer until firm (about 6 hours). Decorate with the optional frosting, then slice and serve frozen.

• Originally published on the blog in 2013. Chocolate variation and layer cake option added, most photos and video all new; basic semifreddo recipe unchanged.