Toffee-Coffee Ice-Cream Torte

Yield

Makes 12 servings
Ingredients
* 6 tablespoons coffee liqueur, divided
* 1 tablespoon instant coffee granules
* 1 quart chocolate ice cream, softened
* 1 (12-ounce) bag chocolate-covered toffee candy bars, finely chopped
* 1/2 gallon coffee ice cream, softened
* 1 (3-ounce) package ladyfingers
* 1 cup strong-brewed coffee or espresso
* 1/2 cup sugar
* 1 1/2 tablespoons cornstarch
* Garnishes: whipped topping, chopped toffe


Preparation
Line 2 (9- x 5-inch) loafpans with plastic wrap, allowing excess to hang over sides.

Stir together 1 tablespoon coffee liqueur and instant coffee granules until dissolved. Combine coffee mixture, chocolate ice cream, and half of the chopped toffee in a large bowl. In a separate bowl, combine 1/2 gallon coffee ice cream and remaining chopped toffee. Spread half of chocolate ice-cream mixture evenly into 1 prepared loafpan; top with half of coffee ice-cream mixture. Repeat layers in remaining loafpan.

Brush ladyfingers with 3 tablespoons coffee liqueur; place ladyfingers, brushed sides down, evenly over ice cream in loafpans. Fold plastic wrap over to seal; freeze at least 8 hours.

Stir together brewed coffee, sugar, and cornstarch in a heavy saucepan over medium-high heat; cook, stirring constantly, until mixture starts to boil. Reduce heat to low, and cook 2 to 3 minutes or until thickened and clear. Remove from heat; cool. Stir in remaining 2 tablespoons liqueur; cover and chill coffee sauce until ready to serve.

Invert tortes onto serving plates; remove and discard plastic wrap. Garnish, if desired. Serve with chilled coffee sauce.

Note: For testing purposes only, we used Hershey's Heath Snack Bars.

source by: myrecipes.com
recipes by: Marcia Whitney, Houston, TX, Southern Living