In the heat of summer, we turn to ice box cake. This is made with a chocolate sponge that's light and gently spiced with ginger. A peach and ginger semifreddo is sandwiched between the layers, this time carefully held together in the bodiced hold of a springform pan. Once set and frozen, the cake is released from the mold, coated in a dark chocolate glaze, and surrounded by gingersnap cookies. The flavors harmonize with perfect pitch, the chill of the peachy semifreddo and deep chocolate emboldened and refined with the heat of fresh ginger.