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Torte: Coffee Fudge Ice Cream Torte




Source of Recipe


Internet


List of Ingredients




10 ounces almond macaroon cookies, crushed
1 pint chocolate ice cream, softened
Fudge Sauce (below)
1 pint coffee ice cream, softened
8 ounces buttercrunch candy, coarsely chopped

Recipe



Sprinkle half the cookie crumbs evenly over the bottom of an 8-inch springform pan. Spread chocolate ice cream in an even layer over the crumbs. Freeze until firm.

Drizzle the Fudge Sauce evenly over the chocolate ice cream. Sprinkle with remaining cookie crumbs. Top with an even layer of coffee ice cream. Freeze until firm.

Drizzle three-fourths of the remaining sauce over the top of the torte. Sprinkle with candy. Drizzle with remaining sauce. Cover with aluminum foil; freeze until ready to serve. Let stand at room temperature for 15 minutes before serving.

FUDGE SAUCE

6 tablespoons butter or margarine
2/3 cup sugar
2/3 cup firmly packed brown sugar
1 cup cocoa powder
2/3 cup heavy cream
1/8 teaspoon salt

In a medium saucepan, combine butter, sugars, cocoa, cream and salt. Cook, stirring constantly, until butter melts. Reduce heat; cook, stirring constantly, until sugar dissolves and sauce is smooth.

SDerves 8