1
["MAKE THE PECAN LAYER: Preheat oven to 350*F.", "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, process the pecans, sugar, and salt until finely chopped.", "In a medium bowl, combine the pecan mixture and melted butter; press firmly and evenly into the prepared pan.", "Freeze for 10 minutes, or until very cold.", "Bake for 15 minutes, or until the edges begin to brown.", "Cool completely on a wire rack.", "Cover pan tightly with plastic wrap and chill for 1 hour, or until cold and firm.", "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.", "Stir in the butter until melted and well combined; stir in the corn syrup.", "Transfer the mixture to a medium bowl; set over another bowl of ice water.", "Stir the fudge until it has cooled and begins to thicken.", "Remove plastic wrap from the pecan layer; spread the fudge evenly over the pecans.", "Cover loosely with plastic wrap and chill for 1 hour, or until cold and firm.", "MAKE THE TOFFEE LAYER: Melt the chocolate with the instant coffee over low heat, stirring often, until smooth; remove pan from heat.", "Using an electric mixer on medium-high speed, beat in the eggs, one at a time, beating well after each addition.", "Gradually beat in the brown sugar; mix for 1 minute, or until light and fluffy.", "While continuing to beat, gradually add the butter and mix until smooth.", "Remove plastic wrap from the fudge layer; evenly spread the toffee mixture over the fudge.", "Cover the surface with plastic wrap and freeze 1-2 hours, or until very firm.", "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.", "Transfer the cream to a small bowl; set in a larger bowl filled with ice water and stir until it is very cold.", "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.", "ASSEMBLE THE TORTE: Remove the torte from the freezer; uncover it.", "Loosen edges from sides of pan; remove sides.", "Rest the frozen torte on its side; using a sharp knife, separate torte from the bottom of the pan; peel off the waxed paper.", "Place the torte, pecan-layer down, on an inverted 10"" round cake pan.", "Reserve 3/4 cup of the whipped cream mixture 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; lightly sprinkle with grated chocolate.", "Decoratively pipe reserved cream on individual servings.", "Serve chilled."]
