Cafe Cream Toffee Torte - toffee-flavored

Method

• Reserve half of chopped candy; bars for topping.
• Sprinkle remaining chopped candy bars in bottom of an ungreased 10 inch springform pan; set aside.
• Combine coffee ice cram and rum; spread ice cream mixture over candy bar layer.
• Cover and freeze until firm.
• Arrange pound cake slices over frozen ice cream layer; cover and freeze until firm.
• 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.
• 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.
• 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.