silky chocolate pecan torte with caramel sauce

Today, I've been baking up some yummy things for a certain special girl who I happen to love. She has requested this torte and there is little that I enjoy more than to make certain special girls happy with delectable delights. Being a multitasker of sorts, I thought it would only make sense to blog the recipe. This recipe originated up at the B&B . .thank you Dorothy for the posting permission.

First of all if you don't have a food processor . . ..run out and buy one. (I'll wait . . .)

• Okay in the container put 3 cups of fresh pecans (taste to make sure)
• 1 cup cup of sugar
• 1/3 cup melted butter

Whirl this together until you have fine crumbs.

If you don't have a nice tart pan like this, where the bottom is separate, you can use a spring form pan.

Spread the crumbs evenly around and press gently and then bake it at 325 degrees for about 30 minutes or until the crust is lightly browned.
Cool on a wire rack . .(note . .if you do use a tart pan that has a removable bottom, bake it on a cookie sheet so that the tart doesn't lift out if you accidentally hold it at the bottom . ..(not that I've ever done that . .smile)
Next chop up 3/4 pound of really good quality dark chocolate. I use callebaut and I buy it at the superstore in bulk. I use a big knife and a hammer to chop it up. If you think that the temptation may be to gobble up the small bits, make sure you buy a pound and a bit.

Put the roughly chopped chocolate in a 6 cup Pyrex measuring cup and add 1 3/4 cups of heavy cream. Put it in the microwave at medium for a minute, stir it and repeat until it is warm, stir it and repeat until the chocolate is all melted.

Stir it until it is silky smooth. Taste it a bit . .because you can. Pour it into the pecan crust and refrigerate.

Now you can make the homemade caramel sauce. (this dessert should be consumed in small amounts and not all in one day.

• In a small heavy saucepan, put 1/4 cup of butter
• 1/2 cup of sugar

Heat this together over medium heat and stir constantly with a fork. It will slowly melt and begin to turn a caramel colour.

Continue to stir until it is a caramel color. Remove from the heat.

• Slowly and carefully add 1/2 cup of warm heavy cream. Continue to stir and tell yourself it looks just fine as it turns quite lumpy. Just keep stirring. Stir some more until it is nice and smooth. If it isn't nicely turning smooth, try to put it back on the heat for a minute but whatever you do . .don't leave it there . . .keep stirring.

Let it cool. Store it in the refrigerator until you are ready to serve. I also like a dollop of whipped cream to cut the richness . ..I know . ..I know . . .(whipping cream to cut the richness?)

Next invite over some really wonderful friends who deserve some lovin'. Or else, give it to a really special girl who smiles at you sweetly and says she is hungry for chocolate pecan torte.