Toffee Butter Torte

• 2 ounces chocolate (semi-sweet) semi-sweet, chopped
• 1 1/2 cups butter softened
• 2 tablespoons butter
• 1 cup brown sugar
• 13 cup heavy whipping cream
• 1 tablespoon vanilla extract
• 3 ounces chocolate grated
• 3 large eggs room temp.
• 1 cup health bars crushed
• 23 cup heavy whipping cream whipped

1. In a small saucepan, warm chopped chocolate, 2 tablespoons butter, and 13 cup whipping cream over low heat.
2. Stir occasionally until chocolate melts and mixture is smooth.
3. Cool.
4. Generously grease a 9 inch springform pan.
5. In a medium bowl, combine grated chocolate and 1/2 cup finely crushed candy.
6. Sprinkle 13 cup over bottom and halfway up pan.
7. Set aside.
8. In large mixer bowl, beat 1 1/2 cups butter, brown sugar, and vanilla until light and fluffy.
9. Add eggs, 1 at a time, beating with an electric mixer a full 3 minutes after each addition.
10. (this is very important and necessary).
11. Fold in whipped cream and 1 cup coarsely crushed candy.
12. Turn 1/2 of cream mixture into pan.
13. Drizzle melted and cooled chocolate mixture over surface to within 1/2 inch of outside edge.
14. Smooth chocolate layer.
15. Gently spoon remaining cream mixture over chocolate; smooth top.
16. Sprinkle with remaining chocolate candy mixture.
17. Using the back of a spoon, lightly press into surface of torte.
18. Cover and freeze at least 4 hours.
19. Torte may be tightly covered and frozen up to 1 month.
20. To loosen torte, run a thin knife around inside edge of pan; remove side.

chocolate, butter, butter, brown sugar, heavy whipping cream, vanilla, chocolate, eggs, health bars crushed, heavy whipping cream whipped

Taken from recipeland.com/recipe/v/toffee-butter-torte-41154 (may not work)