Chocolate Truffle Raspberry Ice Cream Layer Cake

By JanF1201

Ingredients

• 9 ounces, bittersweet or semisweet chocolate- finely chopped
• 14 tablespoons (1 3/4 sticks), unsalted butter- cut into small pieces
• 1/2 cup, granulated sugar
• 8 large eggs- at room temperature
• 2 pints, vanilla ice cream- slightly softened
• 2 pints, cherry or raspberry sorbet- slightly softened
• for garnish
• Chocolate shavings (optional)
• Cherries on the stem or fresh raspberries (optional)
• Confectioner's sugar for dusting (optional)

Details

Servings 12

Preparation

Step 1

Generously butter the bottom and sides 9-inch springform pan

Make the Chocolate Truffle Mixture
-Combine the chocolate, butter, and sugar in a heatproof bowl, set the bowl over a saucepan of simmering water and whisk until the chocolate is melted and smooth. Remove the bowl from the heat and allow it to stand for 5 minutes
-Whisk the eggs, one at a time, into the chocolate mixture, then whisk the entire mixture until well blended

Make the first Truffle layer
- Pour 1 1/2 cups of the chocolate mixture into the prepared pan. Freeze for at least 30 minutes, until firm. Cover the remaining chocolate mixture and set it aside (at room temperature) until needed.

Make the Ice Cream Layer
-When the chocolate layer in the freezer is firm, remove the pan to your work surface and spoon the ice cream in small scoops over the chocolate layer, and spread the ice cream evenly with a warm rubber spatula. Place the pan pack into the freezer and freeze until the ice cream layer is firm

Make the next Truffle Layer
Pour half of the remaining chocolate mixture over the frozen ice cream layer. Freeze for at least 30 mins, until firm

Make the Raspberry Sorbet Layer
Spoon the sorbet in small scoops over the chocolate layer, then spread it evenly with a warm rubber spatula. (Cooks note: Freeze this layer if it is not firm- if it seems firm, proceed to the finishing truffle layer)

Add the final Truffle Layer
Pour the remaining chocolate mixture over the sorbet. Cover the pan tightly with aluminum foil. Freeze for at least 6 hours, or up to 2 weeks

To Serve
Remove the cake from the freezer and allow the cake to stand at room temperature for 5-10 minutes or in the refrigerator for 15 to 20 mins. Run a table knife around the inside of the pan, release the side of the pan and remove it. Garnish the top of the cake with chocolate shavings and or cherries or raspberries and a light sifting of confectioners sugar if using and cut into wedges.