Recipe - Toffee Butter Torte

2 ounce Semisweet chocolate
Chopped
1 One half cup Butter softened
2 tablespoon Butter
1 cup Brown Sugar
1/3 cup Whipping Cream
1 tablespoon Vanilla
3 ounce Chocolate grated
3 Eggs room temp.
1 cup Heath bars crushed
2/3 cup 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 One half cup finely crushed candy. Sprinkle
1/3 cup over bottom and halfway up pan. Set aside. In large mixer bowl,
beat 1 One half 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 One half of cream mixture
into pan. Drizzle melted and cooled chocolate mixture over surface to
within One half 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.

Posted to MealMaster Recipes List, Digest #167

Date: Sun, 16 Jun 1996 10:46:54 PST

From: minnie@juno.com (Louise M McCartney)

Recipe By :