Chocolate + Sorbet, Two Ways

As summer gasps its last breaths here in South-Central PA, I find myself wanting one last round of the delicious machine-free Chocolate Sorbet that I've made twice this summer, once with vanilla extract and once with mint extract.  But I like options!  Here are two recipes that are amazing ways to get your chocolate fix in the summer and come highly recommended.

The Chocolate Sorbet recipe is a modified-for-handmade version of David Lebovitz's that I poached from King Arthur Flour's Baking Banter blog. The Rainbow Sorbet Torte is from Mollie Katzen's Vegetable Heaven--the only hitch with it is that you really need to make it in a springform pan to get the full visual effect. Any size will do.

I have made the sorbet once as written and once with mint extract and found both equally tasty.   Tomorrow's menu is Mexican, with Puerco Pibil in the starring role served with homemade corn tortillas, so this time I'm sticking to vanilla and adding cinnamon.  I may also add some Spanish smoked paprika--one of my guests cannot have spicy food, so chipotle and cayenne are out, alas.  Decisions, decisions!


Chocolate Sorbet
Use the Epicurious Recipe above if you plan to use an ice cream maker; this recipe includes ingredients and steps for making this sorbet by hand.

Ingredients
2 1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6 oz. bittersweet or semisweet chocolate, finely chopped
1 teaspoon vanilla extract or other flavored extract
2 tablespoons vodka
1 teaspoon espresso powder (optional)
1 teaspoon cinnamon (optional)

In a large saucepan, whisk together 1 1/2 cups water with the sugar, cocoa powder, and salt. Bring the mixture to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from heat and stir in chocolate until it's melted, then stir in the extract and the remaining 3/4 cup water. Transfer to a blender and blend for 15 seconds (I skip this step, actually). Place mixture in a 9" cake pan and freeze for 2 hours.

Pull pan from freezer. Mix the slush around with a fork or spoon, making sure to bring frozen edges to center (to make it all uniform). Smooth and repeat this process every hour, could be 4 or more. When uniformly icy, blend again to make it "creamier."

Yield: 1 quart


Rainbow Sorbet Torte
The first time I made this, I had to make my own chocolate wafers to avoid Nabisco and its evil HFCS and transfats. Now you can find chocolate wafers without those nefarious ingredients in the organic aisle. To crumble cookies: place in a big ziploc bag and roll gently with a rolling pin till uniformly crushed.

2 cups crumbled chocolate wafer cookies (about 30 cookies, or most of a 9 oz. package)
6 tablespoons melted butter (vegan substitute = fine)
3-5 pints assorted fruit sorbets (have an eye toward contrast!)

Preheat oven to 350˚F. Combine crumbs and butter in medium-sized bowl, and press mixture firmly into bottom of 9x3" springform pan. Bake for 10 minutes, and then cool.

Let the sorbets soften for 30 minutes in the fridge or at room temperature for 10-15 minutes (depending on the weather). Spoon one pint of sorbet into the crust, and spread it evenly to the edges. Repeat creating layers with remaining sorbets. Press down firmly to eliminate air pockets, then cover the top with plastic wrap.

Freeze for at least 4 hours or until firm. Let the torte stand at room temperature for about 10 minutes (or in the fridge about 30 minutes) before removing the rim of the pan. To serve, dip a sharp knife into hot water, and slice the torte in wedges.

Yield: 12-20 servings, depending on number of pints