This is a print preview of "CINNAMON CAPPUCINO TORTE" recipe.

CINNAMON CAPPUCINO TORTE Recipe
by charlene sherman

CINNAMON CAPPUCINO TORTE

A MARRIAGE OF COFFEE AND CHOCOLATE FLAVORS KISSES A CRUNCHY CHOCOLATE WAFER AND GINGERSNAP COOKIE CENTER ..SO VERY EASY TO PREPARE.....

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: United States American
  Servings: 2

Ingredients

  • 1 pint good coffee ice cream
  • 4 chocolate wafer cookies
  • coarsely chopped
  • 1 pint good chocolate ice cream
  • 4 gingersnap cookies coarsely chopped
  • 1/4 cup heavy cream, whipped stiffly with 3/4 tbls sugar
  • Cinnamon

Directions

  1. Evenly cover the bottom of 2 8-ounce ramekins with a layer of chocolate ice cream
  2. Sprinkle a layer of chocolate wafer crumbs over the ice cream
  3. and press down with the back of a spoon
  4. Sprinkle gingersnap crumbs on top
  5. and add a second layer of coffee ice cream pressing down with the back of the spoon
  6. Cover ramekins with foil and freeze for 5 hours or over night
  7. Whip the cream with the sugar
  8. To serve the tortes run a knife dipped in hot water around the inside of the ramekins.
  9. Invert the tortes onto a plate.
  10. Spoon whipped cream on top and sprinkle with cinnamon