ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black-Bottom Ice Cream Torte with Warm Chocolate Sauce

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.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  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.