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Prepare 6” springform pan (3” deep) by lining bottom with a circle of parchment paper and lining the sides of the pan with a long continuous strip of parchment paper.
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Coarsely chop the chocolate. Set aside.
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In large, heatproof bowl, break up the cookies, by hand, into bite-sized chunks. Do the same for the Butterfinger bars, using a knife, if necessary to break up the crisp bars. Gently toss the cookies and chocolate bars together.
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On cooktop, in top of double boiler over simmering water, melt the butter. When the butter is about half melted, whisk in the whipping cream, corn syrup, and slightly beaten egg. Stir in the 8 oz of coarsely chopped chocolate until it is melted. Remove from heat and stir in the chocolate liqueur. Cool for approximately 10 minutes.
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Pour the slightly cooled chocolate mixture over the broken cookies and chocolate bar chunks. Stir gently until the mixture is coated with chocolate, trying not to further break up the cookies and bars.
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Transfer mixture to the prepared pan and gently pack mixture into the pan. Using an offset spatula, or a dinner knife, smooth the top of the cake as best possible. Cover pan with plastic wrap secured with an elastic band. Refrigerate for at least 3 hours.
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Prepare Chocolate Ganache Glaze as follows.