Toffee-Butter Torte

Recipe Ingredients

2 oz	56g	Semisweet chocolate coarsely chopped
2 tablespoons	30ml	Butter
1/3 cup	78ml	Whipping cream
3 oz	85g	Chocolate - grated
1/2 cup	73g / 2.6oz	Finely crushed chocolate
		Covered toffee - (or Heath bars)
1 cup	146g / 5.1oz	Coarsely crushed chocolate
		Covered toffee
1 1/2 cups	297g / 10oz	Butter - softened
1 cup	160g / 5.6oz	Brown sugar
1 tablespoon	15ml	Vanilla
3		Eggs - room temperature
2/3 cup	157ml	Whipping cream - whipped

Recipe Instructions

In a small saucepan, warm chopped chocolate, 2 tablespoons butter and 1/3 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 1/2 cup finely crushed candy. Sprinkle 1/3 cup over bottom and halfway up pan. Set aside. In large mixer bowl, beat 1-1/2 cups butter, brown sugar and vanilla until light and fluffy.

Add eggs one at a time, beating with an electric mixer a full three minutes after each addition. (This is very important and necessary).

Fold in whipped cream and one cup coarsely crushed candy. Turn half of cream mixture into pan. Drizzle melted and cooled chocolate mixture over surface to within one-half inch of the 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 one month. To loosen torte, run a thin knife around inside edge of pan; remove side.

Source:
Internet / Betty Crocker Kitchen

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