This recipe is from Levana Kirschenbaum’s new cookbook, The Whole Foods Kosher Kitchen.
I developed this wonderful recipe to accommodate kosher diners after a meat meal as well as dairy intolerant diners. Although it is delicious as is, feel free to substitute dairy ice cream for the sorbet, keeping the color scheme monochromatic: vanilla, coffee, chocolate. I tried with a red layer (berry) and found it disrupted the earthy color and flavor theme.
Crust:
- 4 cups crisp rice cereal
- 2 tablespoons instant coffee powder, diluted in a few drops water
- 1 cup unsweetened grated coconut, packed
- ½ cup pure cocoa powder
- ½ cup agave or maple syrup
- 3 cups coconut sorbet (first sorbet layer)
Cake layer:
- 1 pound unflavored sponge cake, good quality store-bought OK, sliced ½ inch thick
- ½ agave or maple syrup
- 3 cups coconut sorbet (second sorbet layer)
Top layer:
- 2 cups semisweet chocolate chips
- ½ cup coconut milk
- 1 tablespoon agave or maple syrup
- 2 tablespoons oil
- ¼ cup white or dark rum (don’t skimp: this is what will keep the top layer from freezing solid)
Directions:
Mix the crust ingredients thoroughly in a bowl. Press the mixture firmly into a 10-inch spring form pan. Spread the sorbet (first layer) over the crust. Spread the cake slices over the sorbet, compacting it, making sure you cover the whole surface. Pour the agave syrup slowly and evenly over the cake. Spread the sorbet (second layer) evenly over the cake. Place the cake in the freezer 2 to 3 hours to firm up. Make the top layer: Melt all top layer ingredients over a very low flame (or microwave 1 to 2 minutes). Whisk the mixture until smooth, and let it cool a few minutes, then pour evenly over the cake. Cover the cake tightly with plastic wrap and return to the freezer. Freeze the cake 8 hours or more. Take out the cake a few minutes before serving, then cut in wedges.
Makes 20 ample servings.
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