| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 2 hr 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons unsalted butter, melted, plus softened butter for the pan
- 3/4 cup finely crushed chocolate wafer cookies (about 15 cookies)
- 1 tablespoon sugar
- 3 pints lemon sorbet, slightly softened
- 3 pints raspberry sorbet, slightly softened
- 6 ounces bittersweet chocolate, finely chopped
- 1/3 cup heavy cream
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.
- 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.
- 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.
- Place the chocolate in a heatproof 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. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 546 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 4 g |
| Sugar | 97 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 72 mg |
Reviews
I made this cake for my daughter’s birthday for the first time about six years ago — and its was such a huge hit that we’ve made it every year since. It’s truly a showstopper, delicious, and very easy to make. Sometimes I have a hard time finding the chocolate wafer cookies, and I’ve found that Joy brand oreo-favored ice cream cones are a great substitute.
it made my poop purple but it was really good
I can melt the chocolate in the microwave.
It was okay! IT needs texture and an eye popping look it looks like a cake smothered in Icying.
Huge disappointment, boring cake. The chocolate topping was awful. Wouldn’t make again; the kids enjoyed the cookie crust and ice cream part of the leftovers.
OMG!!! A show stopper! I made this in a 10 springform pan, doubled the crumb mixture and put it between layers also. Because of the size of the pan (wanted to feed more people,I used 4 pints of each sorbet. I doubled the ganache and let it drip down the sides a bit more. Easy, easy,easy and presented beautifully. Thanks!
Absolutely delicious! Light for a hot day. You just have to let it soften a bit to get it to slide off of the base of the springform pan so you don’t ruin the pan cutting into it.