Mocha Kahlua Ice Cream Torte with Hot Fudge Sauce
(Serves 12)

A great recipe to do with the kids. It won't heat up the kitchen and any mistakes will taste just as great.

Crust:
   1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces), such as chocolate graham crackers
   6 tablespoons butter, melted
   3 tablespoons sugar
   2 tablespoons Kahlua (or same amount of strong coffee)

Filling:
   1 quart chocolate ice cream
   1 pint coffee ice cream
   4 tablespoons Kahlua
   4 to 6 heath bars, crushed in food processor or with mallet

Directions:
Preheat oven to 350 degrees. Mix all crust ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.

Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.

Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.

Hot Fudge Sauce:
   8 ounces of chopped semisweet chocolate
   2 tablespoons, plus 1 teaspoon butter
   1/2 cup sugar
   1/2 cup heavy cream
   1/4 cup hot water
   1 teaspoon vanilla
   Pinch of salt

Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

Note: Substitutions are fun. For instance, If you don't like coffee flavor, substitute hazelnut or something else. For the ice cream, create your own mixture. You might substitute a white chocolate ice cream in a layer instead of mixing the ice creams. In between the layers you might add your favorite candy bar, M & Ms, fruit, or even crushed cookies or cake.

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