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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

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