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