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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

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 cream 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 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.
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.

Makes 10 to 12 servings.