Pistachio-studded ice cream, a sorbet core and a dense dark chocolate cake base all smothered with meringue make a show-stopper dessert. And it goes from freezer to oven to table for a truly no-fuss finale.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2007
- 4 cups premium quality vanilla ice cream softened
- 1/2 cup shelled pistachio coarsely chopped
- 1 green food colouring optional
- 2 cups premium quality raspberry sorbet softened
- 4 oz bittersweet chocolate chopped
- 1/2 cup butter
- 2 eggs
- 2 egg yolks
- 3 tablespoons granulated sugar
- 1/3 cup all purpose flour
- 2 tablespoons raspberry liqueurs optional
- 2 tablespoons brandy optional
- 1/2 cup liquid pasteurized egg whites (or 4 egg whites)
- 1/4 teaspoon cream of tartar
- 1/2 cup instant dissolving (fruit/berry) sugar
MethodChocolate Cake: Grease 9-inch (2.5 L) round cake pan; line bottom with parchment paper.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally; set aside.
In large bowl, beat together eggs, egg yolks and sugar until doubled in volume and fluffy, about 8 minutes. Fold in flour. Remove 1/2 cup (125 mL) and beat into chocolate mixture; fold back into remaining egg mixture. Scrape into prepared pan, spreading evenly.
Bake in centre of 350°F (180°C) oven until firm to the touch, 16 to 18 minutes. (Cake will be thin.) Let cool in pan on rack for 10 minutes. Remove from pan and peel off paper. Let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)
Dampen then line 8-inch (20 cm) diameter 6-cup (1.5 L) bowl with plastic wrap. In separate bowl, beat together vanilla ice cream, pistachios, and desired amount of green food colouring (if using) until combined. Pack into prepared bowl, shaping well in centre for sorbet. Line rounded outside of small bowl (2-1/2 cups/625 mL) with plastic wrap; press bowl into well to smooth ice cream mixture. Cover top with plastic wrap; freeze until firm, about 2 hours.
Beat sorbet until smooth. Remove small bowl and plastic wrap liner from ice-cream well. Fill with sorbet, smoothing top. Cover and freeze until firm, about 2 hours. (Make-ahead: Freeze for up to 24 hours.)
Place cake on 10- or 12-inch (25- or 30 cm) ovenproof flat platter or round pizza pan; poke holes all over top with toothpick. Brush with liqueur (if using).
Dip bowl of ice cream into warm water to loosen, about 20 seconds. Uncover and invert onto cake; remove plastic wrap. Wipe off any melted ice cream on plate. Freeze until hardened, about 30 minutes. (Make-ahead: Wrap with plastic wrap then heavy-duty foil; freeze for up to 2 weeks.)
Meringue: In bowl, beat egg whites and cream of tartar until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Spread over ice cream, sealing to plate and making peaks and swirls with back of spoon. (Make-ahead: Freeze for up to 8 hours.)
Bake in centre of 475°F (240°C) oven until lightly browned, 3 to 5 minutes. Slice into wedges and serve immediately.
Nutritional facts Per serving: about
- Sodium 111 mg
- Protein 7 g
- Calories 388.0
- Total fat 25 g
- Cholesterol 115 mg
- Saturated fat 14 g
- Total carbohydrate 39 g
- Iron 9.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 21.0
- Vitamin C 3.0