Chocolate Ganache Torte (Death by Chocolate Torte)

84  pieces		World Table Chocolate Cookie thins
2/3  cup		pecans
1-1/4  cups		butter
1-3/4  lb.		bakers semi-sweet chocolate
2  cups		heavy whipping cream
1  lb.		cane sugar

Tip: Click on the ingredient links to learn the nutritional information for all the Chocolate Ganache Torte (Death by Chocolate Torte) ingredients. The serving size for any ingredient in Chocolate Ganache Torte (Death by Chocolate Torte) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

METHOD
1 Prepare the crust. Chop/process the wafers and pecans until fine, add enough melted butter (about 1/4 cup) to press this into the spring-form pan (along the bottom and halfway up the sides). Bake in oven at 350°F for 20 minutes, put aside.

2 While the crust is baking, prepare the filling. In double boiler melt the butter (1/2 cup) and then add the chocolate. When chocolate is swirl-able, slowly add the whipping cream (1 cup), stirring slowly, until mixture is blended and smooth. Pour mixture into the prepared shell. Refrigerate for at least four hours.

3 Prepare the sauce before serving (the sauce, served warm, should accompany the torte, served cold.) Melt butter (1/2 cup) over fairly high heat. Add sugar until saturated (the heat must be high enough for the sugar to dissolve; when no more will dissolve, the solution is saturated). Stirring only occasionally, let the mixture “burn” just enough to turn into a rich caramel. Add the cream (1 cup), stirring briskly until well blended and smooth. Strain if necessary for smoothness.

One nine-inch torte has been known to serve twenty adults, so be careful...