- 8" springform
- food processor
- plates and forks from this century- just kidding, mom! (kind of)
Anyway, this was fun and easy to make. Without the smaller pan, my layers were thinner. And without a food processor, my arm did a lot of beating. And without attractive plates... well, you'll see what that resulted in. I did mine this morning so it was ready to unmold before dinner, and ready to be eaten after dinner.
I made the raspberry ice cream as described in the recipe for one of the ice cream layers, and a chocolate ice cream with chocolate covered peanuts and fudge ribbon for the other. I'll admit that I rushed putting on the second ice cream layer, hence the uneven layers (hey, we were going to eat lunch at my favorite Mexican place!!).
I used a warm towel to unmold; apparently, I took too long cutting the other pieces before taking a pic of the slice- this baby melts fast!
We ate the torte with this view:
A very yummy, easy dessert! I'd love to try it with coffee ice cream or vanilla ice cream with Heath bar chunks. Click here for the recipe. Happy Tuesday!
I think your torte looks delicious. My torte had two ice cream flavors also, but yours shows up better. I used coffee ice cream and Heath crunchies, and a few others did also - great minds think alike! It tasted great.
ReplyDeleteNancy
With good mexican food and a view like that, who cares if the ice cream torte is melty. Very nicely done.
ReplyDeleteMmmm, that sounds really good! You're brave to bake in someone else's kitchen.
ReplyDeleteGreat job!