Thin Mint Torte Recipes

FUDGE MINT ICE CREAM TORTE

Steps:

• Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
• Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
• Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
• In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
• Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

THIN MINT TORTE

Steps:

• Have ready a baking sheet or inverted metal baking pan at least 11x5" that will fit in your freezer.
• Unwrap crackers.
• Place 4 whole crackers side by side, long sides touching, on baking sheet (you'll have a 10 1/4 x 4 3/4" rectangle).
• Have ready a tall pitcher of warm water.
• Take ice cream from freezer; remove top and sides of box.
• Dip a long sharp knife into the pitcher, wipe dry and cut three 1/3" thick slabs from one end of the brick.
• With a broad spatula, lift slabs and place in a single layer on arranged graham crackers, aligning corners and edges.
• Top with 4 crackers.
• Repeat until there are four layers each ice cream and graham crackers.
• Top with remaining 4 crackers.
• Press down gently but firmly.
• Using a small spatula, smooth ice cream on sides to even up the crackers.
• Immediately place torte (still on sheet) in freezer.
• Freeze at least 12 hours.
• Heat chocolate glaze ingredients in a small saucepan or in microwave until steaming hot, but not boiling.
• Let stand 1-2 minutes.
• Whisk until melted and smooth.
• Cool to room temperature.
• Line a rimmed pan that will fit in your freezer with foil.
• Set a wire cooling rack in pan.
• Lift frozen torte to rack.
• Pour glaze over torte, covering top, sides, and ends.
• Return to freezer until chocolate is firm.
• Loosen torte from rack with a broad metal spatula and transfer to a serving plate, or wrap and freeze up to one month.
• TO SERVE: Garnish torte with mint sprigs.
• Cut from an end in 1/2" thick slices.