Chocolate Fudge-Toffee-Caramelized Pecan Torte with Coffee Whipp

• 2 12 cups pecan pieces
• 12 cup sugar
• 14 teaspoon salt
• 12 cup butter, melted
• 8 ounces semisweet chocolate, chopped
• 1 cup heavy cream
• 14 cup butter, softened
• 2 tablespoons light corn syrup
• 2 ounces unsweetened chocolate, chopped
• 2 teaspoons instant coffee powder
• 4 large eggs, at room temperature
• 1 12 cups packed light brown sugar
• 1 cup butter, softened
• 3 cups heavy cream, divided
• 2 tablespoons instant coffee powder
• 34 cup powdered sugar
• grated semisweet chocolate, for garnish

1. MAKE THE PECAN LAYER: Preheat oven to 350*F.
2. Lightly grease the bottom and sides of a 10" springform pan; line the bottom with a circle of waxed paper and grease the paper.
3. In a food processor, process the pecans, sugar, and salt until finely chopped.
4. In a medium bowl, combine the pecan mixture and melted butter; press firmly and evenly into the prepared pan.
5. Freeze for 10 minutes, or until very cold.
6. Bake for 15 minutes, or until the edges begin to brown.
7. Cool completely on a wire rack.
8. Cover pan tightly with plastic wrap and chill for 1 hour, or until cold and firm.
9. MAKE THE FUDGE LAYER: Melt the chocolate with the heavy cream in a saucepan over low heat, stirring often, until smooth; remove pan from heat.
10. Stir in the butter until melted and well combined; stir in the corn syrup.
11. Transfer the mixture to a medium bowl; set over another bowl of ice water.
12. Stir the fudge until it has cooled and begins to thicken.
13. Remove plastic wrap from the pecan layer; spread the fudge evenly over the pecans.
14. Cover loosely with plastic wrap and chill for 1 hour, or until cold and firm.
15. MAKE THE TOFFEE LAYER: Melt the chocolate with the instant coffee over low heat, stirring often, until smooth; remove pan from heat.
16. Using an electric mixer on medium-high speed, beat in the eggs, one at a time, beating well after each addition.
17. Gradually beat in the brown sugar; mix for 1 minute, or until light and fluffy.
18. While continuing to beat, gradually add the butter and mix until smooth.
19. Remove plastic wrap from the fudge layer; evenly spread the toffee mixture over the fudge.
20. Cover the surface with plastic wrap and freeze 1-2 hours, or until very firm.
21. MAKE THE FROSTING: In a small saucepan over low heat, warm 1/3 cup of the heavy cream with the instant coffee, stirring until the coffee has dissloved.
22. Transfer the cream to a small bowl; set in a larger bowl filled with ice water and stir until it is very cold.
23. In a chilled bowl, beat the remaining cream with the coffee-cream mixture and powdered sugar until stiff and holds its shape when cut into with a knife.
24. ASSEMBLE THE TORTE: Remove the torte from the freezer; uncover it.
25. Loosen edges from sides of pan; remove sides.
26. Rest the frozen torte on its side; using a sharp knife, separate torte from the bottom of the pan; peel off the waxed paper.
27. Place the torte, pecan-layer down, on an inverted 10" round cake pan.
28. Reserve 3/4 cup of the whipped cream mixture for garnish.
29. Spread about 2/3 of the remaining cream in a thick, even layer on top of the torte.
30. Frost the sides with the remaining 1/3 cup of the cream; lightly sprinkle with grated chocolate.
31. Decoratively pipe reserved cream on individual servings.
32. Serve chilled.

pecan, sugar, salt, butter, chocolate, heavy cream, butter, light corn syrup, chocolate, coffee powder, eggs, brown sugar, butter, heavy cream, coffee powder, powdered sugar, chocolate

Taken from www.food.com/recipe/chocolate-fudge-toffee-caramelized-pecan-torte-with-coffee-whipp-70710 (may not work)