Frozen Coffee-Fudge Torte With Vanilla Caramel Sauce Recipe

Name: Frozen Coffee-Fudge Torte With Vanilla Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (packed) dark brown sugar; 1 1/2 cups heavy whipping cream; 1/2 cup (1 stick) unsalted butter; 1/2 cup dark corn syrup; 2 vanilla beans, split lengthwise; 1 1/2 cups heavy whipping cream; 6 tablespoons dark corn syrup; 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1 tablespoon instant espresso powder; 1 teaspoon ground cinnamon; 12 whole cinnamon graham crackers, coarsely broken; 2 cups whole almonds, toasted; 1 cup coarsely chopped English toffee candy bars (such as Skor or Heath); 1 1/2 teaspoons ground cinnamon; 3/4 cup (1 1/2 sticks) unsalted butter, melted, warm; 4 pints coffee ice cream, softened slightly

Servings: persons

2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
1/2 cup (1 stick) unsalted butter
1/2 cup dark corn syrup
2 vanilla beans, split lengthwise
1 1/2 cups heavy whipping cream
6 tablespoons dark corn syrup
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon instant espresso powder
1 teaspoon ground cinnamon
12 whole cinnamon graham crackers, coarsely broken
2 cups whole almonds, toasted
1 cup coarsely chopped English toffee candy bars (such as Skor or Heath)
1 1/2 teaspoons ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, melted, warm
4 pints coffee ice cream, softened slightly

1
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and butter melts, about 3 minutes. Increase heat to medium-high. Boil sauce without stirring until thick enough to coat spoon or attach candy thermometer and boil until thermometer registers 224u00b0F, about 7 minutes. Strain sauce into medium bowl. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.)
2
Bring cream and corn syrup to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate, espresso powder, and cinnamon. Whisk until chocolate melts and sauce is smooth. Cool.
3
Preheat oven to 350u00b0F. Finely grind first 4 ingredients in processor. Add warm butter. Using on/off turns, blend just until crumbs are evenly moist. Firmly press half of crust mixture (about 3 cups) over bottom of 10-inch springform pan; press remaining crumb mixture up sides of pan. Freeze crust 10 minutes. Bake crust until slightly golden, about 14 minutes. Cool crust completely.
4
Spread 1/3 of ice cream (about 1 2/3 cups) evenly over bottom of crust. Spread 1 cup fudge sauce over. Freeze 10 minutes. Spread 1/3 of ice cream, then 1 cup fudge sauce over. Freeze 10 minutes. Spread remaining ice cream over. Drizzle with remaining fudge sauce. Freeze torte until firm, about 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
5
Let torte stand 10 minutes at room temperature. Cut around pan sides to loosen. Remove pan sides. Cut torte into wedges. Serve with warm vanilla caramel sauce.

3855

kcal

Calories

237

Fat

476

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 cups (packed) dark brown sugar, 1 1/2 cups heavy whipping cream, 1/2 cup (1 stick) unsalted butter, 1/2 cup dark corn syrup, and more.

Yes, Frozen Coffee-Fudge Torte With Vanilla Caramel 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.

Frozen Coffee-Fudge Torte With Vanilla Caramel Sauce

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