Black-Bottom Ice Cream Torte with Warm Chocolate Sauce

Name: Black-Bottom Ice Cream Torte with Warm Chocolate Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 28 grams bittersweet chocolate, grated; 118 milliliters finely crushed chocolate wafers (about 12 wafers); 118 milliliters dark corn syrup; 59 milliliters Dutch process cocoa; 1 Tbsp egg white, lightly beaten; 59 milliliters evaporated fat-free milk; 1 liters vanilla reduced-fat ice cream (such as Healthy Choice), divided; 2 Tbsps semisweet chocolate minichips; 710 milliliters raspberry sherbet or sorbet; 237 milliliters sugar; 1 Tbsp sugar; 2 teaspoons vanilla extract; 237 milliliters water

Black-Bottom Ice Cream Torte with Warm Chocolate Sauce requires approximately 45 minutes from start to finish. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 256 calories, 4g of protein, and 5g of fat each. Summer will be even more special with this recipe. A mixture of vanillan ice cream, sugar, semisweet chocolate minichips, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Egg Whites

Wafer Cookies

Crust

Sugar

Equipment you will use

Springform Pan

Bowl

Bake 15 minutes; cool on a wire rack.

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Ice Cream

Sherbet

Crust

Wrap

Equipment you will use

Plastic Wrap

Spread remaining 3 cups ice cream over sherbet; sprinkle with minichips. Freeze overnight or until firm.

Ingredients you will need

Ice Cream

Sherbet

Spread

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).

Ingredients you will need

Corn Syrup

Sauce

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat; stir in grated chocolate and cocoa; whisk until smooth. Stir in evaporated milk and vanilla.

Ingredients you will need

Evaporated Milk

Chocolate

Vanilla

Cocoa Powder

Equipment you will use

Whisk

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.

Ingredients you will need

Raspberries

Sauce

Mint

Equipment

Ingredients

Servings:

28grams

bittersweet chocolate, grated 118milliliters

finely crushed chocolate wafers (about 12 wafers)118milliliters

dark corn syrup 59milliliters

Dutch process cocoa 1Tbsp

egg white, lightly beaten 59milliliters

evaporated fat-free milk 1liters

vanilla reduced-fat ice cream (such as Healthy Choice), divided 2Tbsps

semisweet chocolate minichips 710milliliters

raspberry sherbet or sorbet 237milliliters

sugar 1Tbsp

sugar 2teaspoons

vanilla extract 237milliliters

water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.