Flashback Friday! My Favorite Diner Dessert!

It's Friday already, and that means joining in on Suzy's Flashbacks at Kitchen Bouquet. Today I'm flashing back to Chocolate Sorbet. Soon it'll be time for ice cream and frozen treats! Hey, it can't stay cool and rainy forever, can it? The sorbet was posted by Debbie and Lee at the forums from a recipe by Claudia Fleming on scharffenberger.com, and a number of blogging buddies have made it and loved it, too!

For one of my most favorite desserts, I'm really flashing back now, before blogging, all the way back to High School. Friday nights in my school meant hanging with friends late night at the diner. After a movie, bowling, ice skating, or whatever you did, we'd go to the diner to meet up with everyone else. After any school function, you headed to the diner. Football, basketball games, whatever. Diner. I'd have toasted Pound Cake and Chocolate Ice Cream almost every Friday night back in the day. So when Lee and Debbie shared the sorbet recipe, what else to do but toast a slice of pound cake! Only this time it wasn't from Entenmann's or the diner, it was from scratch, from my old neighbor, Lisa! Lisa's not really old, and she's no longer my neighbor, but she stayed a friend and her pound cake recipe is still one of the best I've ever had! and even when I overbake it, it's still good. Nice and sweet and dense with a crispy crust on it!



It's Friday, I should go dust off that ice cream maker and make a loaf or two of pound cake!

They really should have called this "Chocolate Lover's Sorbet." It's intensely chocolately. Fabulously chocolately. If you love chocolate, it doesn't get any better than this.






Chocolate Sorbet
posted GB's by Debbie and Lee
recipe by Claudia Fleming, pastry chef at Gramercy Tavern, NY
www.scharffenberger.com
Printable Recipe

2 1/4 cups water
1 cup sugar
3/4 cup plus 1 tablespoon unsweetened cocoa powder
9.75 ounces 70% Cacao Bittersweet Chocolate Bar
1 cup plus 1 tablespoon of water

In a medium saucepan, combine 2 1/4 cups of water and the sugar, and bring to a boil over high heat, stirring occasionally. Gradually add cocoa powder, whisking until smooth. Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy.

Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth. Add remaining syrup and whisk well. Strain mixture through a fine sieve, and let cool. Stir in 1 cup plus 1 tablespoon of water.

Chill sorbet mixture covered until very cold, at least 4 hours. Freeze in an ice-cream maker according to manufacturer's directions.

In a medium saucepan, combine 2 1/4 cups of water and the sugar, and bring to a boil over high heat, stirring occasionally. Gradually add cocoa powder, whisking until smooth. Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy.

Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth. Add remaining syrup and whisk well. Strain mixture through a fine sieve, and let cool. Stir in 1 cup plus 1 tablespoon of water.

Chill sorbet mixture covered until very cold, at least 4 hours. Freeze in an ice-cream maker according to manufacturer's directions. I use the Cuisinart Ice Cream Maker and it's perfect. if I had room in the freezer, I'd get an extra freezer bowl. It's definitely time to drag the ice maker out.

This is my absolute favorite pound cake. It's from my good friend, Lisa. I didn't tell her that, it might go to her head! but it's a really good dense pound cake. Toasted or not!

Lisa's Pound Cake
Printable Recipe

1 cup butter or margarine (softened)
2 cups sugar
5 eggs
2 cups flour
1/4 teaspoon Amaretto (or vanilla or almond extract)

Grease and flour two loaf pans.

Cream the butter and sugar together until very light and fluffy. It's very important to beat until the sugar is no longer grainy.

Beat in eggs, one at a time. Fold in the flour and the amaretto. Spoon into the two prepared loaf pans. Set in a COLD oven and then turn oven on to temperature of 350 degrees F. Bake for approximately 40 minutes until golden brown and a toothpick comes out clean.

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