Name: Toffee Butter Torte
Ingredients: 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 temp.; 1 c Heath bars -- crushed; 2/3 c Whipping cream -- whipped

Sanctification is a gift just as justification is (a double grace, or duplex gratia, as Calvin called it). Both are the gift of God, ours by virtue of union with Christ. Both are found in Christ alone. Both are necessary for salvation – justification being the root and sanctification being the fruit. As is often said: faith alone justifies, but the faith that justifies is never alone. So we must never separate justification and sanctification. The former can’t help but produce the latter, and the latter must flow from the former. And yet we should not be afraid to talk about justification in a different way than we talk about sanctification. One calls us to rest; the other to fight. One reckons us righteous; the other makes us righteous. One allows for no increase or degrees; the other expects progress and growth. One is a declaration of God about us, the other a work of God in us.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Chocolate, No bake	8	Servings

INGREDIENTS

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 temp.
1	c	Heath bars — crushed
2/3	c	Whipping cream — whipped

INSTRUCTIONS

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.
Posted to MealMaster Recipes List, Digest #167
Date: Sun, 16 Jun 1996 10:46:54 PST
From: minnie@juno.com (Louise M McCartney)
Recipe By     :

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“Better to face the truth now, than after death”