Chocolate main page

Baker's chocolate cookies
Bittersweet chocolate Truffle cheese cake
Black chocolate espresso cake
Chocolate almond cake
Chocolate angel food cake
Chocolate and raspberry fontaines
Chocolate banana cake
Chocolate bavaroise
Chocolate brownies
Chocolate cake Nancy
Chocolate cake sheila
Chocolate cake for birthday cake
Chocolate chips cookies
Chocolate creme caramel
chocolate icing in a flash
Chocolate marble bark
Chocolate marquise with orange sauce
Chocolate mocha souffle
Chocolate mocha torte
Chocolate mousse
Chocolate mousse filling
Chocolate mousse with honey popcorn
Chocolate orange cheese cake
Chocolate orange torte
Chocolate paté
Chocolate pudding with coffee sauce
Chocolate raspberry ice-cream cake
Chocolate slices with mocha creme
Chocolate soufflé
Chocolate truffles
Cocoa sponge cake
Delice au chocolat
Fondants au chocolat
Ganache
Poppy seed chocolate torte
Robert Linxe chocolate truffles
The chocolate cake
Warm chocolate torte
Whipped cream chocolate icing

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHOCOLATE RASPBERRY ICE-CREAM CAKE

Makes about 12 servings

Crust:
1 1/2 cups chocolate wafer crumbs
2 ounces semisweet chocolate, chopped
1/4 cup butter
2 tablespoons sugar

Cake:
3 cups chocolate ice cream
2-(300g) packages frozen raspberries
1/4 cup raspberry liqueur or schnapps
2 tablespoons sugar
6 cups vanilla ice cream
chocolate curls
Crust:
stir together crumbs, chocolate, butter and sugar until well moistened. Press onto bottom of 9-inch springform pan.
Bake in 350 F. (180 C.) oven for 10 minutes. Let cool. Line inside of pan above crust with double thickness waxed paper extending 2 inches above pan and overlapping by 1 inch. Tape or staple edges together. Let chocolate ice cream stand at room temperature for 10 to 15 minutes or until softened; stir until smooth. Spread over crust and freeze. Meanwhile, reserve 24 raspberries in freezer for garnish.
Cut 1 cup of the remaining berries in half; set aside in freezer. Thaw remaining berries and puree in food processor; press through sieve into bowl to remove seeds. Stir in raspberry liqueur and sugar.
Soften 3 cups of the vanilla ice cream; stir in halved raspberries and 1 1/2 cups of the puree.
Spread over chocolate layer and freeze for 1 hour. Soften remaining vanilla ice cream; spread over raspberry layer, smoothing top.
Freeze for 15 minutes.
Spread remaining puree over top; freeze until solid. (Can be wrapped and stored in freezer for up to two weeks.)
Garnish with chocolate curls and reserved frozen raspberries. Let stand in refrigerator for 1 1/2 hours before serving.
Making chocolate curls:
Melt chocolate and spread evenly and thinly with palette knife onto clean baking sheet. Refrigerate until set but not hard, about 5 minutes, letting warm again at room temperature if necessary. Scrape a knife or scraper across chocolate in opposite direction, forming curls of desired width.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.