Black-Bottom Ice Cream Torte With Warm Chocolate Sa

Name: Black-Bottom Ice Cream Torte With Warm Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1/2 cup finely crushed chocolate wafers (about 12 wafers); 1 tablespoon sugar; 1 tablespoon egg white, lightly beaten; Cooking spray; Filling:; 6 cups vanilla reduced-fat ice cream (such as Healthy Choice), divided; 3 cups raspberry sherbet or sorbet; 2 tablespoons semisweet chocolate minichips; Sauce:; 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)

Servings: persons

Crust:
1/2 cup finely crushed chocolate wafers (about 12 wafers)
1 tablespoon sugar
1 tablespoon egg white, lightly beaten
Cooking spray
Filling:
6 cups vanilla reduced-fat ice cream (such as Healthy Choice), divided
3 cups raspberry sherbet or sorbet
2 tablespoons semisweet chocolate minichips
Sauce:
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)

1
Preheat oven to 350u00b0.
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.

1548

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 1/2 cup finely crushed chocolate wafers (about 12 wafers), 1 tablespoon sugar, 1 tablespoon egg white, lightly beaten, and more.

Yes, Black-Bottom Ice Cream Torte With Warm Chocolate Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Black-Bottom Ice Cream Torte With Warm Chocolate Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions