Caramel pecan crust:
1 cup pecan pieces
1/2 cup firmly packed light brown sugar
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons chilled unsalted butter, cubed
Chocolate filling:
12 ounces semisweet chocolate
4 ounces unsweetened chocolate
2 large egg yolks
1 3/4 cups heavy cream
Cocoa cream:
1 3/4 cups heavy cream
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder, sifted
1/2 teaspoon vanilla extract
Make the caramel pecan crust:
1. Position a rack in the center of the oven and preheat to 325-degrees F.
2. In the food processor bowl, fitted with the chopping blade,
combine the nuts, sugar, nutmeg, flour and butter. Process until
the nuts are crushed and the butter is incorporated.
3. Press the crumb mixture gently onto the bottom of a spring-form
cake pan. Bake for 8 to 10 minutes or until set. Let cool completely.
Make the chocolate filling:
4. In the top of a double boiler, over hot, not simmering, water,
melt the semisweet and unsweetened chocolate, stirring frequently.
Remove the double boiler from the heat. Whisk in the egg yolks.
5. In a small saucepan, bring the heavy cream to a gentle boil.
Remove the pan from the heat. Slowly pour the hot cream into
the chocolate mixture, whisking constantly until combined.
6. Pour the filling on top of the crust in the pan. Chill for
4 to 5 hours or overnight.
7. Remove the torte from the refrigerator. Using a small, sharp knife,
loosen the sides of the torte and remove the side of the pan.
Allow the chocolate to remain at room temperature for 15 minutes
before serving.
Make the cocoa cream:
8. In a large bowl, using a hand-held electric mixer, beat together
the cream, sugar, cocoa and vanilla until soft peaks form.
Fill a pastry bag fitted with a star tip with the cocoa cream.
Pipe shells or rosettes in straight lines over the top of the cake,
covering it completely.