The Shell
Ingredients:
One box “Nabisco’s Famous” chocolate wafers, or your favorite chocolate nut cookies
2/3 cup pecans
Melted butter (half stick or less)
9 inch spring-form pan
Process:
Chop/process the wafers and pecans until fine, add enough melted butter 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.
The Filling
Ingredients:
One and one half to two pounds of the best available melting chocolate
More melted butter (up to one stick)
One half pint (or more) heavy whipping cream
Process:
In double boiler melt the butter and then add the chocolate. When chocolate is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour mixture into the prepared shell. Refrigerate for at least four hours.
The Sauce
Ingredients:
Melted butter (one stick or a bit more)
Cane sugar (a pound or less)
Heavy whipping cream (one half pint - or more)
Process:
Melt butter 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, stirring briskly until well blended and smooth. Strain if necessary for smoothness.
The sauce, served warm, should accompany the torte, served cold. One nine-inch torte has been known to serve twenty adults, so be careful...
