Chill two mixing bowls in the freezer to give yourself time to work the cocoa and chocolate into the ice cream.
14 chocolate wafer cookies
1 tablespoon butter, melted
1 tablespoon sugar
1 large egg white
3 tablespoons sugar
1 tablespoon water
1/8 teaspoon ground cinnamon
1/4 cup chopped walnuts
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
How to Make It
Preheat oven to 350°.
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.
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.
To prepare filling, spoon 1 cup ice cream into a chilled bowl. Stir in 2 tablespoons cocoa. Cover and freeze.
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.
Place torte in refrigerator 30 minutes before serving. Uncover and dust with 1 tablespoon cocoa; sprinkle with candied walnuts.