Description
Picture slicing into a vibrant, no-bake cake with layers of tangy lemon sorbet, sweet raspberry sorbet, and a crunchy chocolate cookie crust, all topped with a glossy chocolate ganache. Sounds like a summer party in every bite, right? That’s exactly what Lemon-Raspberry Sorbet Cake delivers! With a 4.1-star rating from 7 reviews, this easy recipe is perfect for hot days, dinner parties, or any time you want a refreshing treat
Ingredients
This sorbet cake uses a handful of ingredients to create its bold flavors and stunning layers. Here’s what you need and why each one matters:
- Unsalted Butter (3 tbsp, melted, plus extra for greasing): Binds the crust and preps the pan.
- Why it matters: Creates a rich, cohesive chocolate crust.
- Substitution: Use coconut oil for a dairy-free option.
- Chocolate Wafer Cookies (3/4 cup, finely crushed, ~15 cookies): Form the crunchy crust.
- Why it matters: Add a chocolatey base that contrasts the fruity sorbet.
- Substitution: Use graham crackers or chocolate sandwich cookies (without filling).
- Sugar (1 tbsp): Sweetens the crust slightly.
- Why it matters: Balances the cocoa flavor in the cookies.
- Substitution: Use brown sugar or skip for a less sweet crust.
- Lemon Sorbet (3 pints, slightly softened): Creates the first vibrant layer.
- Why it matters: Adds a zesty, refreshing flavor.
- Substitution: Use lime or grapefruit sorbet for a citrus twist.
- Raspberry Sorbet (3 pints, slightly softened): Forms the second fruity layer.
- Why it matters: Brings sweet-tart raspberry flavor and vivid color.
- Substitution: Try strawberry or mango sorbet.
- Bittersweet Chocolate (6 oz, finely chopped): Makes the glossy ganache topping.
- Why it matters: Adds a rich, decadent finish.
- Substitution: Use dark chocolate (70% cocoa) or semi-sweet chocolate.
- Heavy Cream (1/3 cup): Creates a smooth ganache.
- Why it matters: Combines with chocolate for a velvety topping.
- Substitution: Use full-fat coconut milk for dairy-free.
Pro Tip: Soften sorbet in the fridge for 15-20 minutes to make spreading easier, and use high-quality chocolate for a smooth ganache.
Instructions
- Prep the Pan:
- Butter the sides of an 8-inch springform pan.
- Cut a 24×6-inch strip of parchment paper and line the sides, letting it extend above the rim to build a tall cake.
- Tip: Secure the parchment with a dab of butter to keep it in place.
- Make the Crust:
- In a bowl, mix 3/4 cup finely crushed chocolate wafer cookies, 1 tbsp sugar, and 3 tbsp melted butter until combined.
- Press the mixture evenly into the bottom and 1/4 inch up the sides of the prepared pan.
- Freeze until firm, about 15 minutes.
- Tip: Use the bottom of a glass to press the crust for a smooth, even layer.
- Layer the Lemon Sorbet:
- Scoop 3 pints slightly softened lemon sorbet over the crust in small batches.
- Pack it down with an offset spatula and smooth the top.
- Freeze until firm, about 45 minutes.
- Tip: Work quickly to keep the sorbet from melting, and spread evenly for neat layers.
- Layer the Raspberry Sorbet:
- Scoop 3 pints slightly softened raspberry sorbet over the frozen lemon layer.
- Pack and smooth with an offset spatula, then freeze until firm, about 45 minutes.
- Tip: Ensure the lemon layer is fully frozen to prevent mixing colors.
- Make the Ganache:
- Place 6 oz finely chopped bittersweet chocolate in a heatproof bowl.
- Heat 1/3 cup heavy cream in a small saucepan or microwave until barely simmering.
- Pour the hot cream over the chocolate, let stand for 1 minute, then stir until smooth.
- Tip: Stir gently to avoid incorporating air for a glossy finish.
- Finish and Freeze:
- Remove the springform pan’s sides and peel off the parchment.
- Spread the chocolate ganache over the top of the cake.
- Freeze until set, about 10 minutes.
- Tip: Tilt the cake slightly to spread ganache evenly.
- Serve:
- Slice into 8-10 wedges and serve immediately, or cover and freeze for up to 2 days.
- Health Benefit: Lemon and raspberry sorbet provide vitamin C and antioxidants, making this a lighter, fruit-forward treat!