Black-Bottom Ice Cream Torte with Warm Chocolate Sauce
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Amount per serving
- Calories: 262
- Calories from fat: 14%
- Fat: 4.1g
- Saturated fat: 1.9g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 3.7g
- Carbohydrate: 54g
- Fiber: 1.4g
- Cholesterol: 7mg
- Iron: 0.5mg
- Sodium: 108mg
- Calcium: 110mg
- 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.
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