Frozen Raspberry-Chocolate Cake

Frozen Raspberry-Chocolate Cake
Makes 8
Prep 10 m
Stand 30 m
Freeze 285 m
Cook 3 m

Ingredients

Directions

  1. 1 of 4 Let sorbet stand at room temperature for 15 minutes. Meanwhile, combine wafers and butter in a food processor. Pulse until mixture looks like wet sand. Line a standard loaf pan with plastic wrap. Using a measuring cup, press wafer crust firmly into bottom of pan. Spread softened sorbet on top. Scatter chocolate chips over sorbet, then 1 cup raspberries. Cover with plastic wrap and freeze for 45 minutes.
  2. 2 of 4 Meanwhile, combine 1 cup raspberries and 1 tbsp water in a small pot. Bring to a simmer and cook 3 minutes. Remove from heat; cool 15 minutes. Meanwhile, let ice cream stand at room temperature for 15 minutes. Transfer to a bowl and add cooked raspberries. Combine with a hand mixer until just blended.
  3. 3 of 4 Remove cake from freezer. Spread ice cream over cake, smoothing out top. Cover with plastic wrap and freeze completely, at least 4 hours.
  4. 4 of 4 Remove cake from freezer. Wrap loaf pan in a clean kitchen towel warmed with tap water. Invert pan onto a cutting board and remove pan and plastic wrap; slice.
Nutrition Information for Frozen Raspberry-Chocolate Cake
Servings Per Recipe: 8
Per Serving: 2 g fiber, 35 g sugar, 10 g sat. fat, 44 g carb., 18 g Fat, total, 350 kcal cal., 4 g pro., 95 mg sodium