8 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
2 cups ground skinned and toasted hazelnuts
1/4 cup sugar
1/4 cup orange marmalade
1-1/4 cups heavy or whipping cream
8 squares (1 oz. ea.) semi-sweet or bittersweet chocolate, chopped
2 Tbsp. orange liqueur, divided
1 bar (3 oz.) white chocolate, chopped
Directions
Preheat oven to 325°.
Combine 4 tablespoons melted I Can't Believe It's Not Butter!® Spread, hazelnuts and sugar in small bowl. Evenly press on bottom and up sides in 9-inch tart pan. Bake 20 minutes or until crust is golden. Evenly spread marmalade on crust. Cool on wire rack.
Meanwhile, bring 1 cup cream just to a boil in small saucepan over medium heat. Process hot cream, semi-sweet chocolate, remaining 4 tablespoons Spread and 1 tablespoon liqueur in blender until smooth, about 1 minute. Pour into prepared crust. Refrigerate until set, at least 4 hours or overnight.
Meanwhile, melt white chocolate with remaining 1/4 cup cream and 1 tablespoon liqueur in top of double boiler, stirring frequently, until smooth; refrigerate. Serve sauce with torta.
