Toffee butter torte
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Semisweet chocolate -- |
| Chopped | ||
| 1½ | cup | Butter -- softened |
| 2 | tablespoons | Butter |
| 1 | cup | Brown Sugar |
| ⅓ | cup | Whipping Cream |
| 1 | tablespoon | Vanilla |
| 3 | ounces | Chocolate -- grated |
| 3 | eaches | Eggs -- room temp. |
| 1 | cup | Heath bars -- crushed |
| ⅔ | cup | Whipping cream -- whipped |
Directions
In a small saucepan, warm chopped chocolate, 2 tbsp butter, and ⅓ cup whipping cream over low heat. Stir occasionally until chocolate melts and mixture is smooth. Cool. Generously grease a 9" springform pan. In a medium bowl, combine grated chocolate and ½ cup finely crushed candy. Sprinkle ⅓ cup over bottom and halfway up pan. Set aside. In large mixer bowl, beat 1½ cups butter, brown sugar, and vanilla until light and fluffy. Add eggs, 1 at a time, beating with an electric mixer a full 3 minutes after each addition. (this is very important and necessary). Fold in whipped cream and 1 cup coarsely crushed candy. Turn ½ of cream mixture into pan. Drizzle melted and cooled chocolate mixture over surface to within ½ inch of outside edge. Smooth chocolate layer. Gently spoon remaining cream mixture over chocolate; smooth top. Sprinkle with remaining chocolate candy mixture. Using the back of a spoon, lightly press into surface of torte. Cover and freeze at least 4 hours. Torte may be tightly covered and frozen up to 1 month. To loosen torte, run a thin knife around inside edge of pan; remove side.
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