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Toffee Butter Torte 2 ounces
semisweet chocolate, chopped
1 1/2 cups butter, softened
2 tablespoons butter
1 cup brown sugar
1/3 cup whipping cream
1 tablespoon vanilla
3 ounces chocolate, grated
3 eggs, room temperature
1 cup crushed heath bars
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 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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