FROZEN COFFEE-FUDGE TORTE WITH VANILLA CARAMEL SAUCE

Frozen Coffee-Fudge Torte with Vanilla Caramel Sauce image

Categories Coffee Milk/Cream Chocolate Dessert Bake Freeze/Chill Kid-Friendly Almond Vanilla Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes 12 servings

Number Of Ingredients 19

Ingredients

Vanilla Caramel Sauce
2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
1/2 cup (1 stick) unsalted butter
1/2 cup dark corn syrup
2 vanilla beans, split lengthwise
Fudge Sauce
1 1/2 cups heavy whipping cream
6 tablespoons dark corn syrup
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon instant espresso powder
1 teaspoon ground cinnamon
Crust and Filling
12 whole cinnamon graham crackers, coarsely broken
2 cups whole almonds, toasted
1 cup coarsely chopped English toffee candy bars (such as Skor or Heath)
1 1/2 teaspoons ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, melted, warm
4 pints coffee ice cream, softened slightly

Steps:

For Vanilla Caramel Sauce:
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and butter melts, about 3 minutes. Increase heat to medium-high. Boil sauce without stirring until thick enough to coat spoon or attach candy thermometer and boil until thermometer registers 224°F, about 7 minutes. Strain sauce into medium bowl. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.)
For Fudge Sauce:
Bring cream and corn syrup to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate, espresso powder, and cinnamon. Whisk until chocolate melts and sauce is smooth. Cool.
For Crust and Filling:
Preheat oven to 350°F. Finely grind first 4 ingredients in processor. Add warm butter. Using on/off turns, blend just until crumbs are evenly moist. Firmly press half of crust mixture (about 3 cups) over bottom of 10-inch springform pan; press remaining crumb mixture up sides of pan. Freeze crust 10 minutes. Bake crust until slightly golden, about 14 minutes. Cool crust completely.
Spread 1/3 of ice cream (about 1 2/3 cups) evenly over bottom of crust. Spread 1 cup fudge sauce over. Freeze 10 minutes. Spread 1/3 of ice cream, then 1 cup fudge sauce over. Freeze 10 minutes. Spread remaining ice cream over. Drizzle with remaining fudge sauce. Freeze torte until firm, about 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
Let torte stand 10 minutes at room temperature. Cut around pan sides to loosen. Remove pan sides. Cut torte into wedges. Serve with warm vanilla caramel sauce.