Black-Bottom Ice Cream Torte with Warm Chocolate Sauce

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.
serves 16 (serving size: 1 wedge and 2 1/2 tablespoons sauce)


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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)


Preheat oven to 350°.

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.

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.

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.

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.

Created date

October 2003

Nutritional Information

Calories 262
Caloriesfromfat 14 %
Fat 4.1 g
Satfat 1.9 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 3.7 g
Carbohydrate 54 g
Fiber 1.4 g
Cholesterol 7 mg
Iron 0.5 mg
Sodium 108 mg
Calcium 110 mg