Instructions: PREHEAT oven to 350 F. Grease and flour 9 inch springform pan. Coarsely chop all but 12 Treasures; set aside. MELT morsels and butter in large metal bowl set over saucepan of gently boiling water; stir until smooth. Remove bowl from heat; cool mixture for about 10 minutes or until lukewarm. Stir in sugar, vanilla extract and 1/4 teaspoon salt. Add yolks one at a time, beating well after each addition. Stir in flour until thoroughly blended.

BEAT egg whites with a pinch of salt in large mixer bowl until stiff peaks form. Beat one-fourth of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Gently fold in chopped Treasures. Pour into prepared pan.

BAKE on middle oven rack for 35 to 40 minutes or until wooden pick inserted about 2 inches from edge comes out slightly sticky. Cool in pan on wire rack for 10 minutes. Remove side of pan; cool completely. Invert onto rack; remove bottom of pan. Invert torte onto serving platter; spread Ganache Glaze evenly over top and sides. Refrigerate for 2 hours or until ready to serve.

TO SERVE, cut torte into 12 wedges. Place remaining Treasures on top of each wedge. Drizzle serving plates with caramel topping; place torte wedge on top. Sprinkle with gold dust and gold flakes.

FOR GANACHE GLAZE: CHOP 3 bars (2 ounces each) semisweet chocolate baking bars. Bring 1/2 cup whipping cream to a boil in small saucepan; add chocolate. Reduce heat to low. Stir until completely smooth. Let stand for about 10 minutes or until slightly thickened.

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