Frozen Chocolate Raspberry Torte

Frozen Chocolate Raspberry Torte
Adapted from

Serves: 8

2 cups fresh or frozen raspberries
1/4 cup framboise (raspberry brandy)
1 pkg (350 g) chocolate chip cookies
4 cups chocolate ice cream, softened
2 ounces good quality bittersweet chocolate

In a bowl, combine raspberries with framboise. Let sit at room temperature for 1/2 hour. Drain; reserving liquid. Set aside eight raspberries on paper towel for garnish.

Line bottom and sides of six-inch springform pan with plastic wrap. Arrange one-third of cookies in a single layer in bottom of pan, breaking to fill any gaps. Drizzle with two tablespoons of reserved raspberry liquid. Sprinkle with half the raspberries. Spread one-third of ice cream evenly over raspberries. Repeat layers.

Add final layer of cookies and cover with an even layer of ice cream. Cover with plastic and then foil. Refrigerate for at least 24 hours to set. Remove sides of pan and plastic and transfer torte to a plate.

Use a vegetable peeler to make shavings from chocolate for garnish. Remove torte from freezer and top with chocolate shavings and reserved raspberries.

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