| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco4 |
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.
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