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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Chill two mixing bowls in the freezer to give yourself time to work the cocoa and chocolate into the ice cream. Ingredients:
14 chocolate wafer cookies |
1 tablespoon butter, melted |
1 tablespoon sugar |
1 large egg white |
cooking spray |
3 tablespoons sugar |
1 tablespoon water |
1/8 teaspoon ground cinnamon |
1/4 cup chopped walnuts |
4 cups low-fat coffee ice cream, softened and divided |
3 tablespoons unsweetened cocoa, divided |
1 (1/2-ounce) piece bittersweet or semisweet baking chocolate, grated |
Directions:
1. Preheat oven to 350°.
2. To prepare crust, place cookies in a food processor or blender; pulse until crumbs form. Add butter, 1 tablespoon sugar, and egg white; pulse 5 times or until combined. Press into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool in pan on a wire rack.
3. To prepare walnuts, combine 3 tablespoons sugar, water, and cinnamon in a small saucepan over medium heat. Cook 1 minute, stirring constantly until sugar nearly dissolves. Stir in walnuts; cook 2 minutes. Remove from heat; spoon mixture onto wax paper or parchment paper. Cool until brittle. Break into small pieces. Set aside.
4. To prepare filling, spoon 1 cup ice cream into a chilled bowl. Stir in 2 tablespoons cocoa. Cover and freeze.
5. Place 3 cups of ice cream in a chilled bowl, and stir in chocolate. Cover and freeze 30 minutes. Spoon half of chocolate mixture into crust, spreading with a rubber spatula or wooden spoon. Freeze for 1 hour. Spread cocoa mixture over chocolate mixture; freeze 30 minutes. Spread remaining half of chocolate mixture over cocoa mixture. Cover and freeze overnight.
6. Place torte in refrigerator 30 minutes before serving. Uncover and dust with 1 tablespoon cocoa; sprinkle with candied walnuts.
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