Chocolate Fudge-Toffee-Caramelized Pecan Torte with Coffee Whipped Cream 🍫☕

Overview:

This decadent masterpiece is not for the faint of heart! A symphony of chocolate fudge, toffee, and caramelized pecans, all crowned with a luscious coffee whipped cream. 🎉 Prepare yourself for a full day of culinary adventure with this show-stopping confection. It’s a true labor of love, perfect for those special celebrations or holiday extravaganzas.

Nutritional Information (per serving):

Calories: 987.8
Fat: 86.6g
- Saturated Fat: 44.8g
Cholesterol: 250.4mg
Sodium: 311.6mg
Carbohydrates: 58.2g
- Fiber: 6.1g
- Sugar: 44.5g
Protein: 9.2g

Servings:

Yield: 12 servings
Prep Time: 8 hours
Cook Time: 3 hours
Total Time: 11 hours

Ingredients:

For the Pecan Layer:	For the Fudge Layer:	For the Toffee Layer:	For the Coffee Whipped Cream:
– 2 1/2 cups pecan pieces	– 8 oz. dark chocolate	– 2 oz. dark chocolate	– 1/3 cup heavy cream
– 1/2 cup sugar	– 1 cup heavy cream	– 3 eggs	– 1 tsp instant coffee powder
– 1/4 tsp salt	– 1/2 cup butter	– 2/3 cup light brown sugar	– 1 cup powdered sugar
– 1/2 cup melted butter	– 1/4 cup light corn syrup	– 1/2 cup butter
– 1 egg	– 2 tsp instant coffee powder	– 1 cup heavy cream

Instructions:

1. Pecan Layer:

Preheat your oven to 350°F (175°C).
Lightly grease the bottom and sides of a 10″ springform pan. Line the bottom with a circle of waxed paper and grease the paper.
In a food processor, blend the pecans, sugar, and salt until finely chopped.
Mix the pecan mixture with melted butter, then press firmly and evenly into the prepared pan.
Freeze for 10 minutes until very cold.
Bake for 15 minutes or until the edges start to brown.
Cool completely on a wire rack.
Cover the pan tightly with plastic wrap and chill for 1 hour until cold and firm.

2. Fudge Layer:

Melt the chocolate with the heavy cream in a saucepan over low heat, stirring until smooth. Remove from heat.
Stir in the butter until melted, then add the corn syrup.
Transfer the mixture to a medium bowl set over another bowl of ice water.
Stir until the fudge cools and thickens.
Remove the plastic wrap from the pecan layer and spread the fudge evenly over it.
Cover loosely with plastic wrap and chill for 1 hour until cold and firm.

3. Toffee Layer:

Melt the chocolate with instant coffee over low heat until smooth. Remove from heat.
Using an electric mixer on medium-high speed, beat in the eggs one at a time.
Gradually beat in the brown sugar until light and fluffy.
While still beating, gradually add the butter until smooth.
Remove the plastic wrap from the fudge layer and spread the toffee mixture evenly over it.
Cover the surface with plastic wrap and freeze for 1-2 hours until very firm.

4. Coffee Whipped Cream:

In a small saucepan over low heat, warm 1/3 cup of heavy cream with instant coffee, stirring until dissolved.
Transfer the cream to a small bowl set in a larger bowl of ice water.
Stir until very cold.
In a chilled bowl, beat the remaining cream with the coffee-cream mixture and powdered sugar until stiff.

5. Assembly:

Remove the torte from the freezer and uncover it.
Loosen the edges from the pan and remove the sides.
Rest the frozen torte on its side, then separate it from the bottom of the pan and peel off the waxed paper.
Place the torte with the pecan layer down on an inverted 10″ round cake pan.
Reserve 3/4 cup of the whipped cream for garnish.
Spread about 2/3 of the remaining cream in a thick, even layer on top of the torte.
Frost the sides with the remaining 1/3 cup of the cream and lightly sprinkle with grated chocolate.
Decoratively pipe the reserved cream on individual servings.
Serve chilled and prepare to be amazed!

Notes:

This torte is a labor of love and definitely worth the effort! 🌟
Make sure to plan ahead as it requires chilling and freezing time.
The layers can be made a day ahead and assembled before serving.
Enjoy this indulgent treat on special occasions or whenever you need a little extra sweetness in your life! 🎂🍫