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
- Place one cake round in the bottom of a 9-inch springform pan.
- Spread cake round with half of the jam, then half of the sherbet. Top with a handful of raspberries.
- 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.
- Top with the rest of the sherbet. Cover and freeze for at least 2 hours.
- When ready to serve, take out of the freezer and allow to soften for 10 minutes before serving.
- 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.
