RASPBERRY BROWNIE FROZEN ICE CREAM CAKE

Yields 11-2 1/2" slices.

This is one fantastic dessert. If you like chocolate, brownies, vanilla ice cream and raspberry sherbet, you will love this frozen delight that is drizzled with warm chocolate sauce.

This dessert, must of course, be prepared ahead of time.

INGREDIENTS FOR THE BROWNIES

NOTE: Prepare at least one day before assembling dessert.

• 1/2 Cup (1 stick) Unsalted butter, cut into tablespoon pieces.
• 2 Tbs. Strong coffee.
• 8 Oz. Semi-sweet chocolate, chopped.
• 2 Large eggs, room temperature.
• 3/4 Cup white granulated sugar.
• 1 Tsp. Vanila extract.
• 1/4 Cup all-purpose flour.

PREPARE BROWNIE CAKE

1. Position rack in center of oven and pre-heat to 375°F.



2. Line the 8 inch square baking pan with kitchen foil, letting foil extend slightly over sides of pan.



• Butter foil.



3. Place butter and coffee into a medium sauce pan, over medium heat, and cook until butter melts. Reduce heat to low. Add chocolate and stir until melted and smooth. Remove pot from burner and cool for 5 minutes.



4. Place eggs, sugar and vanilla in the work bowl of a stand mixer or large bowl and mix, on medium speed, until thick; about 2 minutes.



• Stir-in chocolate mixture. Mix in flour. Pour batter into prepared pan. Bake until brownie cake is cracked around edges; about 25 minutes, or until done.



5. Cool in pan. Cover and refrigerate over-night.



• When ready to assemble, cut brownie cake into 1/3 inch squares and slightly crumble.

INGREDIENTS FOR CHOCOLATE CRUMB CRUST

• Butter to prepare springform baking pan.
• 1-9 Oz. Package Chocolate wafer cookies (like the nilla wafers), crushed to crumbs.
• 6 Tbs. (3/4 stick) Unsalted butter, melted.

PREPARE CHOCOLATE CRUMB CRUST

1. Position rack in center of oven and pre-heat to 325° F.



2. Butter the springform pan.



3. Place crumbs and melted butter in a medium sized bowl and mix until crumbs are evenly moistened.



4. Press crumb mixture over bottom and up the sides of the prepared pan.



• Place in oven and bake crust for 10 minutes. Remove from oven and place pan on a rack to cool completely.

INGREDIENTS FOR CHOCOLATE TRUFFLE SAUCE

• 5/8 Cup Whipping cream.
• 1/4 Cup (1/2 stick) Unsalted butter, cut into 1 tbs. pieces.
• 12 Oz. Semi-sweet chocolate, chopped.
• 1 Tsp. Vanilla extract.

PREPARE CHOCOLATE TRUFFLE SAUCE

Makes 2 cups of sauce.

1. Place whipping cream and butter in a medium sized sauce pan, over medium heat and bring to a simmer and remove from heat.



• Add chocolate and vanilla extract. Whisk until sauce is smooth.



• May be prepared up to 2 weeks ahead, cover and refrigerate. Before using, re-warm over medium low heat, stirring frequently.

BASIC ASSEMBLY INGREDIENTS

• 1 Quart raspberry sherbet, slightly softened.
• 1 Quart vanilla ice cream, slightly softened.
• 1 Chocolate crumb crust. (see recipe.)
• 1 Recipe chocolate truffle sauce.
• 1 Recipe baked brownie cake.

ASSEMBLE DESSERT

1. Measure and stir one cup of chocolate sauce into a heavy bottomed sauce pan, over low heat, until just warm.



2. Spread the softened raspberry sherbet over the bottom of the crumb crust.



• Sprinkle half of the crumbled brownie pieces over. Drizzle 1/2 cup of the warm sauce over brownie layer.



3. Spread softened vanilla ice cream over the top of the brownie/sauce layer. Sprinkle remaining crumbled brownie pieces over vanilla ice cream. Drizzle 1/2 cup warmed chocolate sauce over top.



4. Place uncovered, assembled cake into freezer until just firm; about 1 hour. Then wrap and freeze cake overnight. May be prepared 2 days ahead and kept frozen.



• Remaining sauce should be covered tightly and refrigerated.



5. When ready to serve, reheat remaining chocolate sauce in medium sauce pan over low heat, until just warm.



6. Remove cake from freezer and let stand at room temperature for 10 minutes.



7. To serve, cut into wedges and pass warm sauce separately.