In a small saucepan, warm chopped chocolate, 2 tablespoon butter, and one third cup whipping cream over low heat. Stir occasionally until chocolate melts and mixture is smooth. Cool. Generously grease a 23 cm springform pan. In a medium bowl, combine grated chocolate and half cup finely crushed candy. Sprinkle one third cup over bottom and halfway up pan. Set aside. In large mixer bowl, beat 1.5 cups butter, brown sugar, and vanilla until light and fluffy. Add eggs, 1 at a time, beating with an electric mixer a full 3 minutes after each addition. (this is very important and necessary). Fold in whipped cream and 1 cup coarsely crushed candy. Turn half of cream mixture into pan. Drizzle melted and cooled chocolate mixture over surface to within 1 cm of outside edge. Smooth chocolate layer. Gently spoon remaining cream mixture over chocolate; smooth top. Sprinkle with remaining chocolate candy mixture. Using the back of a spoon, lightly press into surface of torte. Cover and freeze at least 4 hours. Torte may be tightly covered and frozen up to 1 month. To loosen torte, run a thin knife around inside edge of pan; remove side.