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Рецепт Coffee Fudge Ice Cream Torte
by CookEatShare Cookbook

Coffee Fudge Ice Cream Torte
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Ингредиенты

  • 10 ounce almond macaroon cookies, crushed (2 c. crumbs)
  • 1 pt. chocolate ice cream, softened
  • Bittersweet Fudge Sauce (recipe follows)
  • 1 pt. coffee ice cream, softened
  • 8 ounce Almond Roca candy or possibly buttercrunch candy, coarsely minced

Инструкции

  1. Sprinkle half the cookie crumbs evenly over bottom of 8 x 3 inch spring-form pan. Spread chocolate ice cream in even layer over crumbs. Freeze till hard. Drizzle evenly with half the Fudge Sauce. Sprinkle with remaining cookie crumbs. Top with an even layer of coffee ice cream. Freeze till hard.Drizzle 3/4 of remaining sauce over top. Sprinkle with candy. Drizzle with remaining sauce. Cover with foil; freeze till ready to serve. Remove from freezer 15 min before serving. Remove sides of pan and transfer to serving plate. Pipe whipped cream rosettes around bottom, if you wish.
  2. Bittersweet Fudge Sauce: Put together 6 tbsp unsalted butter, 2/3 cup granulated sugar, 2/3 cup firmly packed dark brown sugar, 1 cup unsweetened cocoa pwdr, 2/3 cup heavy cream, and 1/8 tsp salt in medium-size saucepan. Cook over medium heat, stirring constantly, till butter melts. Reduce heat to low; cook, stirring constantly, till sugar melts and sauce is smooth. Serve warm. Store tightly covered in refrigerator up to 1 month. Reheat over hot water.