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 ea 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.
Yields
8 Servings