Cafe Cream Toffee Torte

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 12
• 8 1/2 ounces english toffee-flavored candy bars, coarsely chopped
• 1 quart coffee ice cream, softened
• 2 tablespoons light rum
• 10 3/4 ounces poundcake, cut into 1/2 inch slices
• 4 ounces bittersweet chocolate
• 1/3 cup slivered almonds, toasted
• 1 quart premium chocolate ice cream, softened
• 2 tablespoons creme de cacao or 2 tablespoons irish cream

Recipe

• 1 reserve half of chopped candy; bars for topping. sprinkle remaining chopped candy bars in bottom of an ungreased 10 inch springform pan; set aside.
• 2 combine coffee ice cram and rum; spread ice cream mixture over candy bar layer. cover and freeze until firm.
• 3 arrange pound cake slices over frozen ice cream layer; cover and freeze until firm.
• 4 place chocolate in top of double boiler; bring water to a boil. reduce heat to low: cook until chocolate melts, stirring occasionally. remove from heat, and stir in almonds. spread mixture over frozen pound cake layer; cover and freeze until firm.
• 5 combine chocolate ice cream and creme de cacao; spread over frozen chocolate layer. sprinkle with half of reserved chopped candy bars; cover and freeze until firm.
• 6 let stand at room temperature 5 minutes before serving . carefully remove sides of springform pan. gently pat remaining chopped candy bars onto sides of torte. serve immediately.