Lemon-Raspberry Sorbet Cake

Name: Lemon-Raspberry Sorbet Cake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 170 grams bittersweet chocolate, finely chopped; 177 milliliters finely crushed chocolate wafer cookies (about 15 cookies); 79 milliliters heavy cream; 3 pints lemon sorbet, slightly softened; 3 pints raspberry sorbet, slightly softened; 1 Tbsp sugar; 3 Tbsps unsalted butter, melted, plus softened butter for the pan

You can never have too many dessert recipes, so give Lemon-Raspberry Sorbet Cake a try. One portion of this dish contains around 7g of protein, 14g of fat, and a total of 515 calories. This recipe serves 10. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. Head to the store and pick up bittersweet chocolate, butter, heavy cream, and a few other things to make it today.

Instructions

Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Springform Pan

Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Bowl

Frying Pan

Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.

Ingredients you will need

Lemon Sorbet

Raspberries

Sorbet

Crust

Equipment you will use

Offset Spatula

Place the chocolate in a heatproof bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Microwave

Sauce Pan

Remove the side of the springform pan and the parchment.

Equipment you will use

Springform Pan

Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes.

Ingredients you will need

Chocolate

Spread

Serve immediately or cover and freeze for up to 2 days.

Photograph by Kana Okada

Equipment

Ingredients

Servings:

170grams

bittersweet chocolate, finely chopped 177milliliters

finely crushed chocolate wafer cookies (about 15 cookies)79milliliters

heavy cream 3pints

lemon sorbet, slightly softened 3pints

raspberry sorbet, slightly softened 1Tbsp

sugar 3Tbsps

unsalted butter, melted, plus softened butter for the pan

Recommended wine: Cream Sherry, Moscato Dasti, Port

Frozen Dessert works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.