Toffee Butter Torte

Directions

In a small saucepan, warm chopped chocolate, 2 tablespoons butter, and ⅓ cup whipping cream over low heat.

Stir occasionally until chocolate melts and mixture is smooth.

Cool.

Generously grease a 9 inch springform pan.

In a medium bowl, combine grated chocolate and ½ cup finely crushed candy.

Sprinkle ⅓ cup over bottom and halfway up pan.

Set aside.

In large mixer bowl, beat 1½ 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 ½ of cream mixture into pan.

Drizzle melted and cooled chocolate mixture over surface to within ½ 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.