Ingredients
9ozNabisco’s Famous chocolate wafers,(1 box), or favorite chocolate nut cookies
⅔cuppecans
4tbspbutter,melted
2lbssemi sweet chocolate,or bittersweet, well chopped into small pieces, use brick chocolate, not chips
½cupbutter,melted
1cupheavy whipping cream
½cupbutter,melted
2¼cupscane sugar,(1 lb), (white granulated sugar)
1cupheavy whipping cream
Preparation
Preheat the oven to 350 degrees F.
Process the wafers and pecans in a food processor or chop by hand until fine, then add enough melted butter so that it holds together when pressed a little in a fist.
Press this mixture evenly into the spring-form pan along the bottom and halfway up the sides.
Bake in a 350 degrees F oven at for 20 minutes, then set aside to cool.
In a double boiler, melt the butter and then add the chocolate. When the chocolate has melted and is swirl-able, slowly add the whipping cream, stirring slowly, until the mixture is blended and smooth.
Pour ganache mixture into the prepared shell.
Refrigerate for at least 4 hours.
Melt the butter over medium-high heat in a thick-bottomed, high-sided pot. Add the sugar. Stir to combine. Increase the heat to high.
Stir as the sugar melts. Once the mixture is melted, there may still be some lumps. Use a whisk and whisk to dissolve the lumps.
When the mixture is brown and smooth, and the sugar all dissolved, remove from heat. Slowly add the cream, ¼ cup at a time, stirring briskly until well blended and smooth.
Let cool until warm, but not hot, before serving.
Drizzle over torte, serve, and enjoy!
