Cafe Cream Toffee Torte 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. 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. Makes 10 to 12 servings.
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