0.5 cup chocolate wafers crushed finely ( 12 wafers)
0.5 cup plus dark
0.3 cup dutch process cocoa
1 tablespoon egg white lightly beaten
0.3 cup evaporated milk fat-free
6 cups whipped cream divided reduced-fat (such as Healthy Choice)
2 tablespoons semisweet chocolate minichips
3 cups raspberry sherbet
1 cup sugar
1 tablespoon sugar
2 teaspoons vanilla extract
1 cup water
Equipment
bowl
sauce pan
oven
whisk
wire rack
plastic wrap
springform pan
Directions
Preheat oven to 35
To prepare crust, combine crushed wafers, 1 tablespoon sugar, and egg white in a bowl; toss with a fork until moist. Press into bottom and sides of a 9-inch springform pan coated with cooking spray.
Bake 15 minutes; cool on a wire rack.
Spoon 3 cups ice cream into cooled crust, spreading evenly. Cover with plastic wrap; freeze until firm. Repeat process with sherbet; freeze again until firm.
Spread remaining 3 cups ice cream over sherbet; sprinkle with minichips. Freeze overnight or until firm.
To prepare sauce, combine water, 1 cup sugar, and corn syrup in a small saucepan over medium heat. Bring to a boil; reduce to low and simmer until slightly thick (about 15 minutes).
Remove from heat; stir in grated chocolate and cocoa; whisk until smooth. Stir in evaporated milk and vanilla.
Make sure torte is thoroughly frozen before slicing. Spoon about 2 1/2 tablespoons sauce over each slice of torte. Top with raspberries and mint sprigs, if desired.
