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“Really nice do ahead dessert”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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