*  Exported from  MasterCook  *
 
                            Toffee Butter Torte
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:20
 Categories    : Cakes                            Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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