Time: 2 hours 25 minutes
Complexity: easily
Servings: 8 - 10

Chocolate cake with raspberry-lemon sorbet - detailed recipe.

Ingredients:

• 3 tbsp (45 g) butter, melted
• Soft butter, for greasing the pan
• 3/4 cup finely crushed chocolate cookies (about 90 g)
• 1 tbsp. sugar
• 1400 ml soft lemon sorbet
• 1400 ml soft raspberry sorbet
• 170 g dark chocolate, finely chopped
• 1/3 cup heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chocolate cookies, lemon sorbet, raspberry sorbet, dark chocolate, cream

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Preparation:

Step 1
• Cut a strip of parchment paper 60 cm long and 15 cm wide. Grease a 20 cm round springform pan with a removable bottom with butter. Then press the paper tightly to the edges of the pan.
Step 2
• Combine crushed cookies, sugar, and melted butter in a bowl. Spread the mixture on the bottom of the pan and press firmly. Freeze the cake for 15 minutes.
Step 3
• Place a layer on top of the cake lemon sorbet and smooth the surface. Place in the freezer for 45 minutes. Spread a second layer of raspberry sorbet and place in the freezer again for 45 minutes.
Step 4
• Heat the cream in the microwave, add the chocolate, and let it sit for 1 minute, then stir until smooth. Remove the cake from the pan and transfer it to a serving dish. Drizzle the chocolate over the top and freeze for 10 minutes, until the glaze hardens.
Step 5
• Serve cake immediately or store in the freezer for up to 2 days.

Votes: 10