A Word From The Cook
“This cake requires a Springform pan. Each layer needs to be completely frozen before the next layer is added.”
2 hours (including freezing time)
- For the Cookie Crust:
- A 9 oz. package chocolate wafers (or Oreo Cookies) crushed finely
- ¼ cup unsalted butter
- 2 tablespoons sugar
- For the Chocolate Glaze:
- 8 ounces premium bittersweet chocolate
- 1/2 cup unsalted butter
- 1 tablespoon corn syrup
- 1 teaspoon raspberry extract
- Your Choice of Sorbets
- We chose Häagen-Dazs Raspberry sorbet (on Top) with Pineapple Coconut (on bottom)
- Step 1 – Prepare Cookie Crust
- Crush cookies finely, add sugar, and melted butter – mix together.
- Put cookies into a Ziplock bag to crush them.
- Step 2 – Layer Cookie Crusts with Sorbets
- Divide cookie mixture in half and layer first half on bottom of lightly buttered Springform pan.
- Spread 2 pints of softened sorbet over the cookie crust evenly.
- Layer second half of cookie mixture on top of sorbet, spread evenly and freeze.
- When bottom layer is completely frozen, add two more pints of softened sorbet on top, spread evenly, and freeze until all layers are hard and completely frozen.
- Step 3 – Prepare Glaze and “Frost” Cake
- While second layer of sorbet is freezing, heat butter, chocolate and corn syrup in a small saucepan over medium heat.
- Stir until combined and glossy – then add raspberry extract. Cool slightly.
- Once the sorbet layers are completely hardened, release the cake from the Springform pan (keeping bottom of pan in place) and move cake to a serving plate.
- Spread glaze over top and freeze for at least 10 minutes before serving. Can be made the night before.