文章基本信息

标题：Birthday torte: layers of ice cream - recipe
作者：Paula Smith Freschet
期刊名称：Sunset
印刷版ISSN：0039-5404
出版年度：1992
卷号：July 1992
出版社：Sunset Publishing Corporation

Birthday torte: layers of ice cream - recipe

Paula Smith Freschet

Ice cream lovers will find this frozen torte hard to resist. Layers of coffee ice cream, toffee candy bits, and chocolate sauce fill a buttery crust.

Ice Cream Toffee Torte

1/2 gallon (2 qt.) coffee ice cream,

softened slightly

Toffee cookie crust (recipe

follows)

Chocolate sauce (recipe

follows)

6 chocolate-covered hard toffee

candy bars (1.4 oz. each),

coarsely chopped

About 2 cups whipped cream

(optional)

Spoon 1/3 of the ice cream onto crust; spread with 1/2 cup chocolate sauce and sprinkle with 1/4 cup candy. Repeat, ending with ice cream.

Cover and freeze until firm, at least 6 hours or up to 5 days. Cover and chill remaining sauce up to 5 days. To warm, stir over low heat.

To complete dessert, unwrap torte and remove pan rim. Garnish with puffs of whipped cream and remaining candy. Let stand at room temperature to soften slightly, about 15 minutes. Cut into wedges, using a sharp knife dipped often in hot water. Add remaining chocolate sauce to taste. Serves 12 to 14. Per serving: 415 cal.; 5.9 g protein; 24 g fat (9.4 g sat.); 46 g carbo.; 177 mg sodium; 52 mg chol.

Toffee cookie crust. In a bowl, beat 1/2 cup 1/4 lb.) butter or margarine (at room temperature) with 1/2 cup firmly packed brown sugar and 1 teaspoon vanilla. Blend in 1 cup all-purpose flour and 1/2 cup each semisweet chocolate baking chips and chopped almonds. Press mixture into a 9-inch-square pan.

Bake in a 350 [degrees] oven until golden brown, 20 to 25 minutes. Cool, then break into small pieces. Whirl chunks in a food processor or blender until fine crumbs form. Firmly press crumbs evenly over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim.

Chocolate sauce. In a 1- to 1 1/2-quart pan, stir 1 1/2 cups (9 oz.) semisweet chocolate baking chips with 1 cup whipping cream over low heat just until smooth. If desired, stir in 2 tablespoons coffee-flavor liqueur. Serve warm. Makes about 2 cups. Per tablespoon: 67 cal.; 0.7 g protein; 4.6 g fat (1.4 g sat.); 5.6 g carbo.; 2.5 mg sodium; 8.4 mg chol.