Cafe Cream Toffee Torte

1. 1

   Reserve half of chopped candy; bars for topping.

2. 2

   Sprinkle remaining chopped candy bars in bottom of an ungreased 10 inch springform pan; set aside.

3. 3

   Combine coffee ice cram and rum; spread ice cream mixture over candy bar layer.

4. 4

   Cover and freeze until firm.

5. 5

   Arrange pound cake slices over frozen ice cream layer; cover and freeze until firm.

6. 6

   Place chocolate in top of double boiler; bring water to a boil.

7. 7

   Reduce heat to low: cook until chocolate melts, stirring occasionally.

8. 8

   Remove from heat, and stir in almonds.

9. 9

   Spread mixture over frozen pound cake layer; cover and freeze until firm.

10. 10

    Combine chocolate ice cream and creme de cacao; spread over frozen chocolate layer.

11. 11

    Sprinkle with half of reserved chopped candy bars; cover and freeze until firm.

12. 12

    Let stand at room temperature 5 minutes before serving .

13. 13

    Carefully remove sides of springform pan.

14. 14

    Gently pat remaining chopped candy bars onto sides of torte.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.