Chocolate Butterscotch Torte
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Why I Love This Recipe
Ingredients You'll Need
CRUST
1 8 1/2 ounce box chocolate wafer cookies, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup butterscotch chips
3/4 cup waltnuts, lightly toasted and
1/2 cup nsalted butter, melted and cooled
FILLLING:
6 ounces unsweetened chocolate, chopped
1/3 cup butterscotch chips
2 1/2 cups firmly packed dark brown sugar
1 8 ounce cream cheese, room temperature
1 teaspoon vanilla
6 egg yolks
1/2 cup unsalted butter, cut in 8 pieces
3 egg whites, room temperature
1 tablespoon powdered sugar
1/8 teaspoon cream of tartar
2 cups whipping cream, whipped
3/4 cup walnuts, toasted and chopped
Directions
For crust: Mix cookies, chocolate and butterscotch chips in processor 20 seconds. Transfer to large bowl. Stir in chopped walnuts and melted butter, tossing until well blended. Press mixture into bottom and up sides of 9 1/2" springform pan. Refrigerate crust while preparing filling. For filling: Melt 3 ounces chocolate in double boiler over simmering water. Stir in btterscotch chips until well blended. Add remaining 3 ounces chocolate, mixing until smooth. Remove from over water. Combine sugar, cream cheese and vanilla in large bowl over simmering water. Using electric mixer, beat until cramy, about 5 minutes. Beat in tolks 1 at a time. Continute beating until sugar dissolves and mixture is slightly thickened and forms slowly dissolving ribbon when beaters are lifted, about 10 mintes. Remove bowl from over water. Blend in butter 1 piece at a time. Stir in chocolate mixture. Cool to room temperature, stirring often about 30 minutes. Using clean dry beaters, beat whites with powdered sugar and cream of tartar until stiff but not dry. Fold whippped cream and whites into chocolate alternately in 3 additions. Gently fold in walnuts. Spoon into crust. Smooth top with spatula. Refrigerate at least 6 hours or overnight. Let stand at room temperature 20 minutes before serving. Meanwhile, whip cream with powdered sugar and vanilla to stiff peaks. Spoon some of whipped cream into pastry bag fitted with large star tip.
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