Mocha Ice Cream Torte
March 01, 2021
"This sounds like a great dessert for St. Patrick's Day. And it can be made ahead and frozen for 3 days. Times do not include freeze time."
- Serving Size: 1 (67.8 g)
- Calories 258.7
- Total Fat - 13.2 g
- Saturated Fat - 7.8 g
- Cholesterol - 34.9 mg
- Sodium - 185.1 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 1.1 g
- Sugars - 12.8 g
- Protein - 3.6 g
- Calcium - 64.1 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Preheat oven to 350ºF. Mix all ingredients in medium bowl.
Press crust mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Bake crust until firm to touch, 8 minutes.
Transfer pan to rack; cool crust completely.
Mix ice cream and 2 tablespoons whiskey in large bowl to blend.
Spoon over crust; smooth top.
Freeze until firm, 1 hour.
Mix cream and coffee powder in medium bowl until coffee powder dissolves.
Add sugar and 2 tablespoons whiskey; beat until stiff peaks form.
Spoon into pastry bag fitted with medium star tip.
Pipe rosettes around edge of torte.
Sprinkle torte with chocolate shavings.
Freeze until firm, about 4 hours.
(Can be prepared 3 days ahead. Cover and keep frozen).
Using small knife, cut around sides of pan to loosen torte. Remove pan sides. Let torte stand at room temperature 5 minutes. Cut into wedges and serve.
Tips & Variations
No special items needed.