Cafe Cream Toffee Torte

• 8 12 ounces english toffee-flavored candy bars, COARSELY CHOPPED
• 1 quart coffee ice cream, SOFTENED
• 2 tablespoons light rum
• 10 34 ounces poundcake, CUT INTO 1/2 INCH SLICES
• 4 ounces bittersweet chocolate
• 13 cup slivered almonds, TOASTED
• 1 quart premium chocolate ice cream, SOFTENED
• 2 tablespoons Creme de Cacao or 2 tablespoons irish cream

1. Reserve half of chopped candy; bars for topping.
2. Sprinkle remaining chopped candy bars in bottom of an ungreased 10 inch springform pan; set aside.
3. Combine coffee ice cram and rum; spread ice cream mixture over candy bar layer.
4. Cover and freeze until firm.
5. Arrange pound cake slices over frozen ice cream layer; cover and freeze until firm.
6. Place chocolate in top of double boiler; bring water to a boil.
7. Reduce heat to low: cook until chocolate melts, stirring occasionally.
8. Remove from heat, and stir in almonds.
9. Spread mixture over frozen pound cake layer; cover and freeze until firm.
10. Combine chocolate ice cream and creme de cacao; spread over frozen chocolate layer.
11. Sprinkle with half of reserved chopped candy bars; cover and freeze until firm.
12. Let stand at room temperature 5 minutes before serving .
13. Carefully remove sides of springform pan.
14. Gently pat remaining chopped candy bars onto sides of torte.
15. Serve immediately.

toffeeflavored, coffee ice cream, light rum, poundcake, bittersweet chocolate, almonds, chocolate ice cream, cacao

Taken from www.food.com/recipe/cafe-cream-toffee-torte-261135 (may not work)