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Coffee-Chocolate Torte

Yield 9 servings (serving size: 1 tart slice)
Chill two mixing bowls in the freezer to give yourself time to work the cocoa and chocolate into the ice cream.

Ingredients

  • Crust:
  • 14 chocolate wafer cookies
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 1 large egg white
  • Cooking spray
  • Walnuts:
  • 3 tablespoons sugar
  • 1 tablespoon water
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts
  • Filling:
  • 4 cups low-fat coffee ice cream, softened and divided
  • 3 tablespoons unsweetened cocoa, divided
  • 1 (1/2-ounce) piece bittersweet or semisweet baking chocolate, grated

Nutrition Information

  • calories 231
  • caloriesfromfat 30 %
  • fat 7.8 g
  • satfat 2.9 g
  • monofat 1.4 g
  • polyfat 2.1 g
  • protein 4.1 g
  • carbohydrate 37 g
  • fiber 2.1 g
  • cholesterol 31 mg
  • iron 0.8 mg
  • sodium 138 mg
  • calcium 12 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, place cookies in a food processor or blender; pulse until crumbs form. Add butter, 1 tablespoon sugar, and egg white; pulse 5 times or until combined. Press into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool in pan on a wire rack.

  3. To prepare walnuts, combine 3 tablespoons sugar, water, and cinnamon in a small saucepan over medium heat. Cook 1 minute, stirring constantly until sugar nearly dissolves. Stir in walnuts; cook 2 minutes. Remove from heat; spoon mixture onto wax paper or parchment paper. Cool until brittle. Break into small pieces. Set aside.

  4. To prepare filling, spoon 1 cup ice cream into a chilled bowl. Stir in 2 tablespoons cocoa. Cover and freeze.

  5. Place 3 cups of ice cream in a chilled bowl, and stir in chocolate. Cover and freeze 30 minutes. Spoon half of chocolate mixture into crust, spreading with a rubber spatula or wooden spoon. Freeze for 1 hour. Spread cocoa mixture over chocolate mixture; freeze 30 minutes. Spread remaining half of chocolate mixture over cocoa mixture. Cover and freeze overnight.

  6. Place torte in refrigerator 30 minutes before serving. Uncover and dust with 1 tablespoon cocoa; sprinkle with candied walnuts.