Triple Chocolate Toffee Torte

A decident 3 layer torte of pure bliss, with dark chocolate, white
chocolate,
and milk chocolate hazle nut ganache, ontop of a creamy, buttery toffee
crust

Filling:
18 oz white chocolate
22 oz dark bittersweet chocolate
18 oz milk chocolate
8 oz roasted hazle nuts
6 cups heavy cream
4 Tbsp dark rum
Crust:
1 lb butter (not margirin)
2-2/3 cups white sugar
1/3 cups water
1/4 cups corn syrup
salt
nonstick cooking spray

decoration:
4 Whole hazlenuts
4 ozwhite and dark chocolate
2 oz coco powder

Heat 2 cups cream to boiling point pour over dark chocolate(18 oz), repeat
the same for white chocolate (18 oz), set aside keep warm heat 2 cups
cream and add to milk chocolate (18 oz), than stir in hazle nuts, set
aside keep warm prepare toffee by combining butter, sugar, water, and
corn syrup and heating to 300 degrees ( hard crack stage) grease
springform pan pour enough toffee to cover bottem Lightly, if toffee is
too hard grind and mix with a little melted chocolate once toffee is
cool pour the dark chocolate ontop of it, cool till slightly firm next
pour on the white chocolate, cool till slightly firm next pour the milk
chocolate hazle nut ganache, smoothe, chill untill firm, decorate with
hazle nuts, chocolate, and coco powder


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