Chef Danny Bortnick developed this dessert for his customers on gluten-free diets.
He makes a flourless chocolate cake batter and pours it into sheet pans about ¼-inch thick. He bakes them and then freezes them.
While the cakes are cooling, he pours smooth peanut butter into a vanilla ice cream base and spins it into the ice cream.
He spreads that about a half-inch thick onto one sheet of cake, tops it with another sheet of cake and freezes it.
When it’s solid, he cuts it into portions, wraps each one in wax paper and stores them in the freezer.
“I chose flourless chocolate cake because straight out of the freezer it’s still soft and fudgy,” Bortnick said.
When the dessert is ordered, he takes a sandwich out of the freezer and lets it temper for a few minutes.
He garnishes it with fleur de sel and peanut brittle that has been crumbled in a food processor.
A sauce of puréed bananas Foster completes the dish.
The dessert sells for $8.
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