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Frozen Raspberry Chocolate Cake




Source of Recipe


Internet


List of Ingredients




1-1/2 pints heavy cream
1 cup fresh raspberries, crushed
2 1/2-ounce packages chocolate wafers
3 cups raspberries
1/4 cup heavy cream, whipped
6 chocolate wafers, halved



Recipe



Place an 8-inch springform pan in the freezer until ready to use.

In a large bowl, beat heavy cream until soft peaks form. Fold in crushed raspberries until blended. Pour into the chilled springform pan. Starting 1/2-inch from the sides of the pan, stand wafers in a circle, pressing gently so the touch the bottom of the pan. Repeat in concentric circles, 1/2-inch apart, to the center of the pan. For the center circle, break the wafers in half and stand them up. Smooth the top of the filling. Freeze until firm, at least 4 hours.

TO SERVE: Dip a long, thin knife in boiling water; run around the edge of the pan; carefully remove the sides. Gently place the cake on a serving plate. Press raspberries against the side of the cake. Mound whipped cream in the center. Arrange wafer halves in the cream. Keep frozen until ready to serve.