Frozen Chocolate Raspberry Torte

Name: Frozen Chocolate Raspberry Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 158 milliliters buttermilk; 177 milliliters sifted cake flour; 113 grams semisweet chocolate, chopped, or chocolate chips; 1 Tbsp light corn syrup; 1 large egg; 59 milliliters heavy cream; 170 grams basket fresh raspberries; 1 pinch Pinch salt; 1 pint raspberry sorbet; 158 milliliters sugar; 5 Tbsps unsalted butter, softened; 79 milliliters unsweetened cocoa powder; 1 teaspoons vanilla extract; 1 pint vanilla ice cream

You can never have too many dessert recipes, so give Frozen Chocolate Raspberry Torte a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 408 calories, 6g of protein, and 18g of fat each. A mixture of corn syrup, heavy cream, vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 325F. Butter and flour an 8-inch springform pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Springform Pan

Oven

Make torte base: In a medium bowl with electric mixer at medium speed, cream butter and sugar until fluffy. Beat in egg and vanilla. Sift together flour, cocoa powder, baking soda and salt onto a sheet of waxed paper.

Ingredients you will need

Cocoa Powder

Baking Soda

Vanilla

Butter

Cream

All Purpose Flour

Sugar

Base

Salt

Egg

Equipment you will use

Hand Mixer

Bowl

Add half of dry ingredients to butter mixture. Beat until incorporated, then beat in buttermilk, followed by remaining flour mixture, beating well after each addition and scraping down sides of bowl as needed.

Ingredients you will need

Buttermilk

Butter

All Purpose Flour

Equipment you will use

Bowl

Pour into prepared pan and bake until a toothpick inserted in center comes out clean, about 30 minutes.

Equipment you will use

Toothpicks

Oven

Frying Pan

Let cool completely on a wire rack. Allow ice cream to soften.

Ingredients you will need

Ice Cream

Equipment you will use

Wire Rack

To assemble torte, run a knife around pan rim, then remove rim. Leave cake base on pan bottom. Using a serrated knife, trim off mounded top of cake. Line inside of pan rim with parchment or waxed paper strips, then close it tightly around cake.

Ingredients you will need

Base

Equipment you will use

Serrated Knife

Knife

Frying Pan

Spread softened vanilla ice cream evenly over torte base; place in freezer until slightly firm, 1 hour, and allow sorbet to soften.

Ingredients you will need

Vanilla Ice Cream

Sorbet

Base

Spread sorbet evenly over ice cream. Cover torte with plastic wrap, return to freezer and freeze until firm, at least 8 hours or up to 2 days. About 20 minutes before serving, make glaze: In a small saucepan over medium heat, bring cream and corn syrup to a simmer and then remove from heat.

Ingredients you will need

Corn Syrup

Ice Cream

Sorbet

Glaze

Cream

Wrap

Equipment you will use

Plastic Wrap

Sauce Pan

Add chocolate and stir until melted and smooth.

Ingredients you will need

Chocolate

Remove springform rim from torte and peel off paper. Working quickly, spread glaze over sorbet and top decoratively with raspberries. Return torte to freezer for 15 minutes.

Ingredients you will need

Raspberries