Chocolate cake with raspberry-lemon sorbet – a detailed recipe cooking. 
The photodishes: Cana Okada Time: 2 hours. 25 minutes Difficulty: Easy Portions: 8 – 10 The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l (45 gr.) Butter, melt
- Soft butter, to lubricate the mold
- 3/4 Art. fine chocolate chip cookies (approximately 90 gr.)
- 1 tbsp. l Sahara
- 1400 ml. soft lemon sorbet
- 1400 ml. soft raspberry sorbet
- 170 gr dark chocolate, chop finely
- 1/3 Art. fat cream
Recipes with similar ingredients: chocolate chip cookies, lemon sorbet, raspberry sorbet, dark chocolate, cream
Recipe preparation:
- Cut a strip of 60 cm long and parchment from parchment paper 15 cm. Grease a round 20 cm. Mold with a removable cream bottom oil. Then firmly press the paper to the edges of the mold.
- Mix crushed cookies, sugar and melted butter in a bowl butter. Put the mixture on the bottom of the mold and press firmly. Put cake into the freezer for 15 minutes.
- Put a layer of lemon sorbet on top of the cake and smooth surface. Put in the freezer for 45 minutes. To lay out the second layer of raspberry sorbet and put back in the freezer camera for 45 minutes
- Heat the cream in the microwave, add chocolate and leave for 1 min., then mix until smooth. Remove the cake from the mold and transfer to a dish. Pour over chocolate and put in the freezer for 10 minutes, until the icing will not harden.
- Serve the cake immediately or store in the freezer in within 2 days.
