Prep 8 hrs
Cook 3 hrs
This is a dangerous, and show-stopping, confection--with a taste like no other:) It is very tedious and consumes a full day of preparation; I have never made this myself. Instead, it was presented to my husband and me on the eve of our wedding by my baker father-in-law--a gift in itself. I actually think this got more attention than we did!! And after eating just a few bites, I knew that my wedding dress would probably pop at the seams (but thankfully it didn't)!! Good luck with this--it would be great as a special celebration or holiday dessert.
- 2 1⁄2 cups pecan pieces
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, melted
CHOCOLATE FUDGE LAYER
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1⁄4 cup butter, softened
- 2 tablespoons light corn syrup
- 2 ounces unsweetened chocolate, chopped
- 2 teaspoons instant coffee powder
- 4 large eggs, at room temperature
- 1 1⁄2 cups packed light brown sugar
- 1 cup butter, softened
- 3 cups heavy cream, divided
- 2 tablespoons instant coffee powder
- 3⁄4 cup powdered sugar
- grated semisweet chocolate, for garnish
- MAKE THE PECAN LAYER: Preheat oven to 350*F.
- Lightly grease the bottom and sides of a 10" springform pan; line the bottom with a circle of waxed paper and grease the paper.
- In a food processor, process the pecans, sugar, and salt until finely chopped.
- In a medium bowl, combine the pecan mixture and melted butter; press firmly and evenly into the prepared pan.
- Freeze for 10 minutes, or until very cold.
- Bake for 15 minutes, or until the edges begin to brown.
- Cool completely on a wire rack.
- Cover pan tightly with plastic wrap and chill for 1 hour, or until cold and firm.
- MAKE THE FUDGE LAYER: Melt the chocolate with the heavy cream in a saucepan over low heat, stirring often, until smooth; remove pan from heat.
- Stir in the butter until melted and well combined; stir in the corn syrup.
- Transfer the mixture to a medium bowl; set over another bowl of ice water.
- Stir the fudge until it has cooled and begins to thicken.
- Remove plastic wrap from the pecan layer; spread the fudge evenly over the pecans.
- Cover loosely with plastic wrap and chill for 1 hour, or until cold and firm.
- MAKE THE TOFFEE LAYER: Melt the chocolate with the instant coffee over low heat, stirring often, until smooth; remove pan from heat.
- Using an electric mixer on medium-high speed, beat in the eggs, one at a time, beating well after each addition.
- Gradually beat in the brown sugar; mix for 1 minute, or until light and fluffy.
- While continuing to beat, gradually add the butter and mix until smooth.
- Remove plastic wrap from the fudge layer; evenly spread the toffee mixture over the fudge.
- Cover the surface with plastic wrap and freeze 1-2 hours, or until very firm.
- MAKE THE FROSTING: In a small saucepan over low heat, warm 1/3 cup of the heavy cream with the instant coffee, stirring until the coffee has dissloved.
- Transfer the cream to a small bowl; set in a larger bowl filled with ice water and stir until it is very cold.
- In a chilled bowl, beat the remaining cream with the coffee-cream mixture and powdered sugar until stiff and holds its shape when cut into with a knife.
- ASSEMBLE THE TORTE: Remove the torte from the freezer; uncover it.
- Loosen edges from sides of pan; remove sides.
- Rest the frozen torte on its side; using a sharp knife, separate torte from the bottom of the pan; peel off the waxed paper.
- Place the torte, pecan-layer down, on an inverted 10" round cake pan.
- Reserve 3/4 cup of the whipped cream mixture for garnish.
- Spread about 2/3 of the remaining cream in a thick, even layer on top of the torte.
- Frost the sides with the remaining 1/3 cup of the cream; lightly sprinkle with grated chocolate.
- Decoratively pipe reserved cream on individual servings.
- Serve chilled.