Sorbet Cake with Chocolate Glaze's picture

Jun. 11, 2012

Cool fruit flavored sorbets, with chocolate cookie crust, and bittersweet chocolate glaze make this cake sweet, fruity and fresh! We like it with Häagen-Dazs Pineapple Coconut and Raspberry Sorbet flavors. is where food, wine and friends meet.


Chocolate wafer 9 Ounce , crushed finely
Unsalted butter 1/4 Cup (4 tbs)
Sugar 2 Tablespoon
Bittersweet chocolate 8 Ounce
Corn syrup 1 Tablespoon
Raspberry extract 1 Teaspoon



1. Crush cookies finely, add sugar, and melted butter – mix together.

2. Put cookies into a Ziploc bag to crush them.

3. Divide cookie mixture in half and layer first half on bottom of lightly buttered Springform pan.

4. Spread 2 pints of softened sorbet over the cookie crust evenly.

5. Layer second half of cookie mixture on top of sorbet, spread evenly and freeze.

6. When bottom layer is completely frozen, add two more pints of softened sorbet on top, spread evenly, and freeze until all layers are hard and completely frozen.

7. While second layer of sorbet is freezing, heat butter, chocolate and corn syrup in a small saucepan over medium heat.

8. Stir until combined and glossy – then add raspberry extract. Cool slightly.

9. Once the sorbet layers are completely hardened, release the cake from the Springform pan (keeping bottom of pan in place) and move cake to a serving plate.


10. Spread glaze over top and freeze for at least 10 minutes before serving.

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Recipe Summary

Difficulty Level: Easy
Servings: 12

Nutrition Facts

Serving size

Calories 233Calories from Fat 111

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 151 mg6.29%

Total Carbohydrates 31 g10.3%

Dietary Fiber 1 g4%

Sugars 19 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet