2 ounces of semisweet chocolate; chopped 1 1/2 cups of butter; softened 2 tablespoons of butter 1 cup of brown sugar 1/3 cup of whipping cream 1 tablespoon of vanilla 3 ounces of chocolate; grated 3 Eggs; room temp. 1 cup of Heath bars; crushed 2/3 cup of 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.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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