Hot Tin Roof Cookie Cake
I don’t claim to be an expert on much, but when it comes to ice cream, I’ve done my 10,000 hours mostly on the consumption side with some time in the pros.
I’ve had just about every flavor on the market, from grocery aisle to boutique scoop shop, and I can expound for hours on butter content, variegates, and inclusions.
So when someone mentioned a “Tin Roof” flavor during an R&D session and my mind drew a blank, I knew I needed to hear more.
Tin Roof ice cream is a simple and winning combination of vanilla, chocolate sauce, and whole peanuts with mysterious origins and a die-hard fan base: sold!
This cookie cake a cookie larger than any cookie has ever been before and covered with fun is a tribute to these flavors with a dreamy base, killer chocolate swirl, and classic chocolate peanut topping.
We certainly won’t be mad if you serve it à la mode in true Tin Roof fashion.
©Pixabay
You can make the fudge ripple sauce in advance, but the chocolate-covered peanuts should be made just as you are ready to decorate the cake, allowing the peanuts to “glue” to the top as the chocolate cools.
You’ll want to account for extra time for your cookie cake decor to set before serving.
Ingredients:
- 154g unsalted butter, softened 11 T
- 200g sugar 1 cup
- 70g light brown sugar ⅓ cup (packed)
- 1 large egg
- 8g vanilla extract 2 tsp
- 190g flour 1⅓ cups + more for dusting
- 4g baking powder 1 tsp
- 4g kosher salt 1 tsp
- 1 recipe Fudge Ripple Sauce (recipe follows), cooled
- 1 recipe Chocolate-Covered
- Peanut Topping (recipe follows)
- 2 or 3 salted roasted peanuts, for finishing
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl.
Add the egg and vanilla and beat until smooth.
Add the flour, baking powder, and salt and paddle on low just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Tip the dough out onto a large piece of plastic wrap. Form it into a flat square, wrap, and refrigerate until chilled and firm, about 2 hours.
Use masking tape to secure a large piece of parchment to your work surface and dust it with flour.
Unwrap the chilled dough onto your rolling surface and roll the dough into a 9 × 13-inch rectangle.
Spread the cooled fudge ripple sauce across the dough from edge to edge. If the dough becomes too soft and begins to pull or rip, use the parchment paper to slide it onto a baking pan and chill for a few minutes before continuing.
Beginning on a short side, roll up the dough jelly-roll style into a tight log. Lift the edge of the parchment closest to you as you roll to help the dough along as needed. Don’t worry too much about cracks or fudge smudges as they will not be visible in the end!
Freeze the roll until firm enough to slice (but not frozen solid), about 20 minutes.
Heat the oven to 350°F. Line an 8-inch metal ring mold or cake pan with foil and coat with pan-spray. If using a ring, place it on a baking sheet.
Transfer the semifrozen log to a cutting surface and slice it into thirteen 1-inch rounds. Arrange the spiral rounds in the ring or cake pan with 1 piece at the center. It’s okay if they don’t touch, as they will melt and bake together in the oven.
Bake at 350°F until the edges of the cookie are puffed and the center looks dry, 18 to 20 minutes. It will deflate as it cools.
Allow the cookie cake to cool completely before unmolding. Transfer to a plate or cake stand.
Use a spoon to scoop the chocolate-covered peanut topping around the edge of the cookie cake.
Use a Microplane to grate 2 or 3 peanuts over the topping. Allow 2 hours for the chocolate to set completely at room temperature.
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