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 tb Butter
1 c Brown sugar
1/3 c Whipping cream
1 tb Vanilla
3 oz Chocolate -- grated
3 Eggs -- room temperature
1 c Heath bars -- crushed
2/3 c Whipping cream -- whipped
In a small saucepan, warm chopped chocolate, 2 tb 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" 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.
