Rich chocolate cake and fresh floral raspberries make a perfectly romantic dessert for your sweetie, should you decide to share.

SERVES 12

INGREDIENTS

• 2 (9-inch) chocolate cakes
• 1 cup seedless raspberry jam
• 1 quart raspberry sherbet
• 1 ½ pints fresh raspberries
• 1 cup milk chocolate ganache

Add a Little Kick for Adults:

• Raspberry liqueur (for brushing cakes)
• Dark chocolate ganache (substitute for milk chocolate ganache)

PREPARATION

1. Place one cake round in the bottom of a 9-inch springform pan.
2. Spread cake round with half of the jam, then half of the sherbet. Top with a handful of raspberries.
3. Top with the other cake round, then the rest of the jam and another handful of raspberries, being sure to leave a generous amount for garnish.
4. Top with the rest of the sherbet. Cover and freeze for at least 2 hours.
5. When ready to serve, take out of the freezer and allow to soften for 10 minutes before serving.
6. Remove the sides of the pan, drizzle the ganache over the top, then garnish with fresh raspberries.

Optional (for adults): Brush each cake round with a generous tablespoon of raspberry liqueur, and substitute dark chocolate ganache for the milk chocolate ganache. Make it the exact same way as the milk chocolate version, but with dark chocolate.