-MOCHA SAUCE-
1 1/2 c Water
1/2 c Sugar
2 1/2 tb Instant espresso powder
12 oz Semisweet chocolate; chopped
6 tb Unsalted butter; (3/4 stick)
-CRUST-
3 c Macaroon cookie crumbs;
-(about 21 Mother’s
; brand cookies)
1/4 c Unsalted butter; melted (1/2
-stick)
Filling
2 pt Chocolate ice cream
2 pt Coffee ice cream
3/4 c Chopped Almond Roca or Heath
-bars; (about 14 Almond
; Roca or 12
; miniature Heath
; bars, about 5
; ounces)
For sauce: Cook water, sugar and espresso in heavy medium saucepan over low
heat, stirring until sugar dissolves. Add chocolate and butter. Stir until
chocolate and butter are melted and sauce is smooth. Cool completely.
(Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to
room temperature before using.)
For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in
medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
For filling: Soften chocolate ice cream in refrigerator until spreadable
but not melted. Spread in pan and smooth top. Freeze until firm.
Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie
crumbs. Freeze until firm.
Soften coffee ice cream in refrigerator until spreadable but not melted.
Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce
over coffee ice cream. Sprinkle with Almond Roca and freeze until firm.
(Can be prepared 3 days ahead. Cover tightly.)
Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce
over low heat until lukewarm, stirring frequently. Remove pan sides. Cut
cake into wedges. Serve, passing warm mocha sauce separately.
Serves 10 to 12.
Yields
1 servings
