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~Chocolate-Cherry, Pistachio, and Raspberry Ice Cream Cake~
1/2 cup dried tart cherries
1/2 cup orange juice
1 5.5-ounce package amaretti cookies
1/4 cup almonds, toasted
5 tablespoons unsalted butter, melted
1 1/2 pints chocolate ice cream, softened
1 3-ounce bar imported milk chocolate, chopped
1 1/2 pints raspberry sorbet, softened
1 1/2 pints pistachio ice cream, softened
1 tablespoon grated orange peel
Chocolate curls or additional amaretti cookies
Hot Fudge Sauce:
1 cup whipping cream
1/2 cup light corn syrup
6 ounces semisweet chocolate, chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped
Preparing the cake:
Boil dried tart cherries and orange juice in heavy small saucepan until all liquid is absorbed, stirring often, about 8 minutes. Remove pan from heat; cool completely.
Line 9x9x2-inch metal baking pan with foil, extending over sides of pan. Finely grind cookies and almonds in processor; add butter and process until moist crumbs form. Press crumbs onto bottom of foil-lined pan. Place in freezer.
Mix chocolate ice cream, chopped chocolate, and cherry mixture in medium bowl. Spoon over crust; smooth top. Freeze 30 minutes. Top with raspberry sorbet; smooth top. Freeze 30 minutes. Mix pistachio ice cream and orange peel in another medium bowl. Spoon over sorbet; smooth top (ice cream will come all the way up to top of pan). Cover and freeze until firm, at least 4 hours or overnight.
Using foil as aid, lift ice cream cake from pan; peel off foil. Use spatula dipped into hot water to smooth sides of cake. Transfer cake to platter. Garnish top of cake with chocolate curls or amaretti cookies dipped halfway into room-temperature Hot Fudge Sauce. Cut cake into squares. Serve with Hot Fudge Sauce.
Preparing the sauce:
Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add all chocolate and stir until melted and smooth. (Can be made 2 days ahead. Cover and refrigerate. Rewarm Hot Fudge Sauce over medium-low heat just until heated through before serving.)
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