Toffee Butter Torte
2 ounces semisweet chocolate, chopped
1 1/2 cups butter, softened
2 tablespoons butter
1 cup brown sugar
1/3 cup whipping cream
1 tablespoon vanilla
3 ounces chocolate, grated
3 eggs, room temperature
1 cup crushed heath bars
2/3 cup 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.