Dark Chocolate Ganache Torte with Pecan Crust and Caramel Sauce

SO GOOD!!

(I halved the crust and ganache in this recipe to fill one pie dish – makes about 12 servings since it is SO rich)

crust:
3 2/3 cups pecans
1 1/4 cups sugar
4 tablespoons butter, melted and cooled

ganache:
2 2/3c dark chocolate chips
1 egg yolk
2 cups heavy cream

caramel sauce:

1/2 cup butter
1 cup sugar
1 cup heavy cream
16 whole pecans, toasted lightly

Make the crust: In a food processor (or magic bullet!) blend the pecans and the sugar, and then add the melted butter and blend the mixture until it is combined well. Press the mixture into the bottom of pie dish or springform pan. bake at 325ºF for 30 minutes, or until it is coloured lightly. Let the crust cool in the pan on a rack.

Make the ganache: In the top of a double boiler set over barely simmering water, melt the chocolate, yolk, and cream, and whisk until mixture until it is just combined.Let cool for five minutes and then turn the ganache into the crust and chill the torte for at least 2 hours and up to 24 hours. (best if you serve it the next day)

Make the caramel sauce: In a heavy skillet melt the butter over moderate heat, stir in the sugar, and cook the mixture, stirring constantly with a fork, until it is a dark golden caramel. Remove the skillet from the heat, add the cream carefully, stirring, and stir the caramel sauce until it is smooth.

Arrange the pecans decoratively on the torte and serve the torte with the caramel sauce.

Stuff your face!!