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Toffee Butter Torte
Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
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2 Oz semisweet chocolate -- chopped
1 1/2 C Butter -- softened
2 Tbsp Butter
1 C Brown Sugar
1/3 C Whipping Cream
1 Tbsp Vanilla
3 Oz Chocolate -- grated
3 Eggs -- room temp.
1 C Heath bars -- crushed
2/3 C whipping cream -- whipped
In a small saucepan, warm chopped chocolate, 2 tbsp 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, 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 1/2 of cream
mixture into pan. Drizzle melted and cooled chocolate mixture over
surface to within 1/2 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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Nutr. Assoc. : 0 2629 0 0 0 0 0 0 0 0
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