Chocolate Butterscotch Torte

By CheeseDiva

Ingredients

• FILLING:
• 1 (8 1/2 oz.) box chocolate wafer cookies, crushed
• 1/4 c. semi-sweet chocolate chips, chopped
• 1/4 c. butterscotch chips, chopped
• 3/4 c. walnuts, toasted & chopped
• 1/2 c. butter, melted & cooled
• 6 oz. unsweetened chocolate
• 1/3 c. butterscotch chips
• 2 1/2 c. dark brown sugar, packed
• 1 (8 oz.) pkg. cream cheese, room temperature
• 1 tsp. vanilla
• 6 egg yolks
• 1/2 c. butter, cut into 8 pieces
• 3 egg whites, room temperature
• 1 tbsp. powdered sugar
• 1/8 tsp. cream of tartar
• 2 c. whipping cream, whipped
• 3/4 c. walnuts, toasted & chopped
• Chocolate leaves (optional)
• 1 (8 oz.)semi-sweet chocolate pieces
• 1 tbsp. Crisco
• 16 Camellia leaves, waahed and dried

Preparation

Step 1

Crust: Combine all ingredients and press onto bottom and sides of a 9 inch springform pan. Chill while preparing filling.
2
Filling: Melt chocolate and butterscotch chips in microwave. Cool. Combine brown sugar, cream cheese and vanilla in double boiler over simmering water. Mix with electric mixer until creamy (5 minutes). Add egg yolks, one at a time. Continue beating for approximately 10 minutes. Remove from heat. Blend in butter, one piece at a time, with mixer at low speed. Stir in chocolate mixture. Refrigerate for approximately 30 minutes, stirring occasionally.
3
Beat egg whites with powdered sugar and cream of tartar until stiff peaks form. Fold in beaten whipped cream and egg whites alternately into chocolate mixture. Gently fold in walnuts. Pour into crust lined pan and refrigerate for at least 6 hours. Garnish with chocolate leaves and whipped cream.
4
Leaves:
5
Melt chocolate and Crisco together. Pour over back of holly leaves. Freeze, keeps indefinitely in the freezer. When chocolate is firm, pull off leaf and garnish on whipped cream.