1 Preheat the oven to 350°F.
2 Prepare the crust. Process the wafers and pecans in a food processor (or chop by hand) until fine, then add enough melted butter so that it holds together when you press a little in your fist.
Press this mixture evenly into the spring-form pan along the bottom and halfway up the sides.
Bake in a 350°F oven at for 20 minutes, then set aside to cool.
3 While the crust is baking, prepare the ganache filling. In double boiler (or a heat proof bowl set over a pot of simmering water), melt the butter and then add the chocolate.
When chocolate has melted and is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour ganache mixture into the prepared shell.
4 Refrigerate for at least four hours.
5 Prepare the caramel sauce before serving (the sauce, served warm, should accompany the torte, served cold): Melt the butter over medium high heat in a thick bottomed, high sided pot (at least 3-qt).
Add the sugar. Stir to combine. Increase the heat to high. Stir as the sugar melts. It will take a few minutes.
Once the mixture is melted, there may still be some lumps. Use a whisk and whisk to dissolve the lumps.
When the mixture is brown and smooth, and the sugar all dissolved, remove from heat.
Slowly add the cream, a quarter cup at a time, stirring briskly until well blended and smooth. Note that the mixture will bubble up and steam significantly as you add the cream. This is why we are using a high sided pot. Protect your hands with oven mitts or use a long handled wooden spoon to stir.
The mixture will be very hot. Let cool until warm, but not hot, before serving.
One nine-inch torte has been known to serve twenty adults, so be careful...
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