35-40 chocolate wafers, crushed with rolling pin or 1 ½ cups crushed macaroons
1 quart dark chocolate ice cream
1 quart mocha ice cream or other flavor of your choice
½ pound Aunt Mae’s English Toffee, chopped coarsely with knife
8-9 inch spring form pan
8 oz semi-sweet chocolate (either bits or squares)
½ tsp dry instant coffee
1 cup heavy cream
1 tbsp dark rum, cognac or brandy
Set out both quarts of ice cream to soften slightly while you make the sauce.
In a small heavy saucepan over low heat, melt the chocolate with the cream and coffee stirring until smooth. Remove pan from heat and stir in the rum, cognac or brandy. Set aside until needed. Serve warm or at room temperature.
Once your ice cream is soft enough to be workable oil the spring form pan, spread half of the crushed cookies on the bottom. Carefully spread the chocolate ice cream on top of the crushed cookie layer. Drizzle some of the chocolate sauce over the ice cream. Spread the rest of the crushed cookies over the ice cream layer. Spread the mocha(or other flavor) ice cream over the cookie layer and drizzle more chocolate sauce over the top. (save some of the sauce to serve with the torte) Distribute the Aunt Mae’s English Toffee evenly over the top of the torte. Place torte in freezer for at least 3 hours or until hardened.
Remove the sides of the spring form pan about 5 minutes before serving. Let the torte rest a short time at room temperature to soften a little to make slicing easier. Reheat chocolate sauce if desired to serve with the torte.
To make ahead: This torte will keep in the freezer for a month if well wrapped. Cut off the number of needed slices whenever you need a quick dessert. The chocolate sauce will keep in the refrigerator for weeks.