Friday, May 29, 2009

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.

11 comments:

  1. Looking good! I'm really liking pound cake again - Mom used to make it all the time but I've only made it few times, will have to try Lisa's recipe!
    The sorbet looks really rich and chocolately!! Nothing better...

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  2. Great flashback, Carol ... and what a wonderful photo.

    Our SIL loves chocolate ice cream and sorbet and we bought him a Cuisinart ice cream maker a couple of years ago. I'm passing this on to him. Thanks for the reminder.

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  3. Did someone say CHOCOLATE???

    I am grabbing this recipe and will try it this summer. The pound cake sounds wonderful too! YUM!

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  4. Great flashback recipe,that chocolate sorbet looks like pudding. I will definitely try these recipes.
    Thanks for sharing!

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  5. Oh, the Pound Cake looks so good! Yummy! Thanks for the recipe.

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  6. That looks great!
    I only used my machine one..but I dug it out and made room for the bowl in the basement freezer..So I can try your recipe..
    Thanks for the recipe, DD..

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  7. I am not so sure I remember this one but it sure does look delish and worth of flashback :-) Time to dig the ice cream tub out of the freezer. I think we should do an ice cream even sometime this summer. Thanks for joining me for the flashback!

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  8. We inherited my mom's ice cream maker earlier this year. I think the only time it was used was when we were home for a visit last summer and I made vanilla ice cream. Wasn't hand churned, but it sure brought back memories. C&Ping your recipe. It's time to start creating our own sweet summer treats.

    The pound cake will have to wait for another time. Doc told Mike today to lose a few.

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  9. Toasted Pound Cake is still one of my all time favorite desserts. I could not believe the difference in flavor. And the idea came from you several years ago.

    Thanks!

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  10. I thought I had commented on this one - but this flashback foodie post is fantastic!

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Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

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