Chocolate Toffee Torte

This dessert takes some time pt together.. not a quick recipe but it is certainly worth the effort!

The first time I had this delicious dessert was when I lived in Yellowknife… A friend of mine used to make it for one of the restaurants there & she gave me the recipe when Murray and I lived there. From the magazine THE CHOCOLATIER over 30 years ago!

I have not changed the recipe at all.

****Please read through the Method before starting this recipe.. you will need a large bowl that is filled with ice twice to chill the fudge & toffee layers when they are done.

Give yourself lots of time to make this recipe..I made it the day before I wanted to eat it! Each layer has to be chilled before the next layer is added but this can be done while you make the next layer… it goes like this…crust, chill…make the fudge.. chill.. make the toffee… then this is frozen. You can freeze it the day before & them top it with the whipped cream topping just before serving! Or of course make it the same day but start early!

You need these ingredients

3 cups pecans

1 lb unsalted butter

1/2 lb semisweet chocolate

4 cups whipping cream

2 ounces unsweetened chocolate

light corn syrup

Ingredients

Pecan Crust Layer

2 1/2 cups pecans

1/2 cup sugar

1/4 tsp salt

1/2 cup unsalted butter, melted and cooled

Chocolate Fudge Layer

1/2 pound semisweet chocolate, chopped finely

1 cup whipping cream

4 tbsp unsalted butter, softened

2 tbsp corn syrup

Toffee Layer

2 ounces unsweetened chocolate, finely chopped

2 tsps instant coffee powder

4 large eggs, at room temperature

1 1/2 cups packed brown sugar

1 cup unsalted butter at room temperature

Topping

3 cups whipping cream, divided …(1/3 cup & 2 2/3 cup)

2 tbsp instant coffee powder

1/4 cup icing sugar, sifted to remove any lumps

OPTIONAL: Semisweet chocolate to grate on top of the top as garnish

Method

Pecan Crust Layer

Preheat oven to 350f

1. Butter the bottom & sides of a 10 inch spring form pan . Line the bottom with a circle of parchment paper. Grease the parchment paper
2. Use a food processor .. process the pecans, sugar & salt until finely chopped
3. Mix the chopped pecan mixture with the cooled melted butter
4. Press this mixture evenly & firmly into the bottom of the prepared pan,
5. Freeze for 10 minutes then bake for 15 minutes … the edges should be brown. Cool completely in the pan on a wire rack. Cover the pan with plastic wrap & put in the fridge until very cold… about 1 hour. Make the chocolate fudge layer while the crust is chilling

Chocolate Fudge Filling

1. Melt the semisweet chocolate & whipping cream in a double boiler… make sure the water is hot.. stir until smooth.
2. Remove from the heat & add the butter & stir until the butter is melted, make sure it is well combined.
3. Add the corn syrup & mix well.
4. Put this mixture into a medium size bowl
5. Fill a large bowl with ice & put the bowl into the ice to chill. Stir the fudge until it is cooled & is beginning to thicken

Spread the fudge layer evenly into the chilled pecan layer. Cover the pan with plastic wrap & put in the refrigerator for about 1 hour until cold & firm

Toffee Layer

1. Melt the unsweetened chocolate & instanced coffee powder in a double boiler, stir often until smooth. Take the pot off the heat
2. Use a hand mixer if you have one, I don’t so I put the chocolate into my mixer… Beat in the eggs, one at a time, beat after each egg is added. Add the brown sugar & mix until the mixture is light & fluffy. With the mixer on, add the butter & mix until smooth.

Remove the springform pan from the fridge & spread the toffee layer evenly on top of the fudge layer. Cover with the plastic wrap layer it directly on top of the toffee layer. Put this pan into the freezer for about an hour or until very firm

Topping

1. in a saucepan, warm 1/3 cup heavy cream with the instant coffee powder, stir until the coffee is dissolved.
2. Put the coffee mixture into a small bowl Put this bowl into a large bowl filled with ice & stir until the cream mixture is very cold
3. Beat the rest of the cream.. 2 2/3 cup with the coffee/cream mixture & sifted icing sugar until it is stiff & holds it shape.. check by using a knife.. cut into it & it should hold its shape

Put It All Together!

Have a serving plate ready…

1. Take the torte out of the freezer, uncover it
2. Use a knife to cut around the edge to loosen the torte from the sides. The the rim of the pan off.
3. Remove the bottom of the spring form pan from the torte.. this can be done by resting the torte on its side & use a sharp knife to help remove the bottom of the pan. Peel off the parchment paper
4. Put the torte crust side down onto your serving dish
5. I only put the topping on the top of the torte & left the sides bare… the recipe says to put 2/3 of the topping on the top of the torte & frost the sides with the remaining topping .
6. Grate some semisweet chocolate on the top to garnish if desired!