Ingredients:
6 ( 1.4-ounce) English toffee-flavored candy bars, coarsely chopped
1 quart coffee ice cream, softened
2 tablespoons light rum*
1 (10 3/4-ounce) pound cake, 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 cream de cacao or Irish cream liqueur
Reserve half of chopped candy bars for topping.
Directions:
Sprinkle remaining chopped candy bars in bottom of an ungreased 10-inch springform
pan; set aside. Combine coffee ice cream 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
a 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.