Black-Bottom Ice Cream Torte with Warm Chocolate Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Divvy the labor: Adults mix batter for crust and bake; make chocolate sauce. Kids help layer softened ice cream and sherbet into pan; sprinkle minichips on top. Ingredients:
1/2 cup finely crushed chocolate wafers (about 12 wafers) |
1 tablespoon sugar |
1 tablespoon egg white, lightly beaten |
cooking spray |
6 cups vanilla reduced-fat ice cream (such as healthy choice), divided |
3 cups raspberry sherbet or sorbet |
2 tablespoons semisweet chocolate minichips |
1 cup water |
1 cup sugar |
1/2 cup dark corn syrup |
1 ounce bittersweet chocolate, grated |
1/4 cup dutch process cocoa |
1/4 cup evaporated fat-free milk |
2 teaspoons vanilla extract |
raspberries (optional) |
mint sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. To prepare crust, combine crushed wafers, 1 tablespoon sugar, and egg white in a bowl; toss with a fork until moist. Press into bottom and sides of a 9-inch springform pan coated with cooking spray. Bake 15 minutes; cool on a wire rack.
3. Spoon 3 cups ice cream into cooled crust, spreading evenly. Cover with plastic wrap; freeze until firm. Repeat process with sherbet; freeze again until firm. Spread remaining 3 cups ice cream over sherbet; sprinkle with minichips. Freeze overnight or until firm.
4. To prepare sauce, combine water, 1 cup sugar, and corn syrup in a small saucepan over medium heat. Bring to a boil; reduce to low and simmer until slightly thick (about 15 minutes). Remove from heat; stir in grated chocolate and cocoa; whisk until smooth. Stir in evaporated milk and vanilla.
5. Make sure torte is thoroughly frozen before slicing. Spoon about 2 1/2 tablespoons sauce over each slice of torte. Top with raspberries and mint sprigs, if desired.
|
|