Chocolate Ganache Torte

Directions

Preheat the oven to 350 degrees F. Prepare the crust. Process the wafers and pecans in a food processor until fine, then add enough melted butter so that it holds together when you press a little in your 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. While the crust is baking, prepare the ganache filling. In double boiler , melt the butter and then add the chocolate. When chocolate has melted and is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour ganache mixture into the prepared shell. Refrigerate for at least four 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. It will take a few minutes. 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, a quarter cup at a time, stirring briskly until well blended and smooth. Note that the mixture will bubble up and steam significantly as you add the cream. This is why we are using a high sided pot. Protect your hands with oven mitts or use a long handled wooden spoon to stir. The mixture will be very hot. Let cool until warm, but not hot, before serving. One nine-inch torte has been known to serve twenty adults, so be careful..