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Frozen Frangelico Torte




Source of Recipe


seattle times


List of Ingredients




1 package (8 ounces) light cream cheese, room temperature
Nonstick cooking spray
1 package (9 ounces) chocolate wafers (see note)
1 package (1 cup) chopped hazelnuts
6 tablespoons butter, melted
1 can (14 ounces) sweetened condensed milk
1 cup semisweet chocolate chips or 1 cup chopped semisweet chocolate
2 cups sour cream (16-ounce container)
1/3 cup Frangelico or other hazelnut liqueur
1 teaspoon vanilla extract




Recipe



1. Bring the cream cheese to room temperature. Spray an 8- to 9-inch springform pan with cooking spray and set aside. (Or use a nonstick surface springform without the spray.)

2. Using all but four of the chocolate wafers, process the remaining in a food processor, adding a few at a time, to a fine crumb. Transfer to a bowl. Process the hazelnuts in the same way and add to the cookie crumbs, mixing well. Reserve ½ cup of the mixture and set aside. Add melted butter to the remaining mixture and stir with a fork until well combined. Press half into the bottom of the prepared pan and set aside. Wipe out processor bowl and set aside.

3. With a rubber spatula, scrape the sweetened condensed milk into a 2-quart saucepan. Add the chocolate chips and place over medium heat. Heat until the chips have almost melted. Add small pieces of the cream cheese and stir 3 minutes. Scrape into the processor bowl and process to smooth out. Add sour cream, Frangelico and vanilla; process until smooth and blended.

4. Pour half of the filling over the crust in the springform pan. Sprinkle the remaining crumb-butter mixture over the filling, then pour the remaining filling on top. Sprinkle reserved ½ cup crumb-nut mixture on top, cover loosely and freeze several hours or overnight.

5. To unmold, dip a thin-blade metal spatula in hot water and loosen the torte around the edge. Remove springform pan sides. You can leave the torte on the pan bottom, or use a wide metal spatula and dip in hot water as needed to remove bottom and slide onto a serving plate.

Note: We used Famous Chocolate Wafers from Nabisco in this recipe. They are either stocked with other cookies or with baking supplies in major supermarkets. Whole Oreo cookies can also be used, but reduce the butter in the crumb mixture to 3 tablespoons.