Chocolate-Berry Zmrzlinový dort
Bobule jsou týmem snů v tomto trojlůžkovém dezertu. Vrstva chladného a sladkého malinového sorbetu je perfektní špičkou na zmrzlině s ostružinou, zatímco bohatý čokoládový dort je ideální základnou pro tento dezert.
Zdroj: Každodenní výživa, květen 2011
Celkový čas
Přípravka
Podávání
Složení
Pokyny
Cookovy poznámky
Chcete-li získat perfektní porce, spusťte svůj nůž pod horkou vodou mezi plátky.
Cesar
27.04.2023 @ 04:58
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
“Berries are a dream team in this triple-layered dessert. A layer of cold and sweet raspberry sorbet is the perfect topping for blackberry ice cream, while a rich chocolate cake is the ideal base for this dessert. Source: Everyday Nutrition, May 2011 4 hours 15 minutes 8 Total time Preparation Serving Ingredients Do not spray cooking spray 1/4 cup unsweetened cocoa powder 1/2 cup all-purpose flour (leveled and spooned) 1/2 cup sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 large egg yolk 1/4 teaspoon buttermilk 1 tablespoon vegetable oil 1/2 teaspoon pure vanilla extract 1 cup fresh or thawed frozen blackberries (5 ounces) 1 pint vanilla ice cream, softened 1 pint raspberry sorbet, softened Instructions 1. Preheat oven to 350 degrees. Lightly cover an 8-inch baking dish with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Beat in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted into center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours. Cut out one or two pieces of parchment paper 1 inch taller than pan and place between cake and inside of pan, overlapping if necessary (parchment should touch entire circumference of cake). 2. Mash blackberries in a medium bowl with a fork. Fold in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over chilled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread an even layer over ice cream and freeze until set, 1 hour (or covered, up to 1 week). To serve, run a knife under hot water between slices. Cooks Notes For perfect portions, run your knife under hot water between slices.”
This dessert recipe sounds delicious with its combination of raspberry sorbet, blackberry ice cream